Paruppu Poli

Paruppu Poli.

 

 

 For Outer dough:

Maida – 1+ 1/4 cups

Wheat flour - 2 tbsp

Til / Gingelly  Oil - 2 tbsp

Powdered sugar - 2 tsp

Turmeric :  one pinch ( optional )

Knead the above ingredients with water to a very soft elastic dough.

Soak this completely in til oil for minimum 1 hr.

 

Stuffing:

Bengal gram / Channa dhal - ½ cup

Grated coconut - 1 cup

Jaggery powder - 1 cup

Cardamom powder - 1 tsp

Ghee - 2 tsp

Keep 1 cup of water ready in a vessel.

Dry roast the Bengal gram on low flame, till it becomes warm. Soak it in hot water for an hour.

Drain & add coconut.

Grind to a fine paste adding minimum water.

Heat jaggery with very little water on a low flame to get it dissolved.

Strain and add the ground paste & spice powders.

Cook on a non-stick Pan, stirring continuously, so that lumps is not formed by adding 2 tsp of ghee.

Your stuffing is ready.

 

 

Preparation : 

 

Take the dough from oil & knead.

Make small round balls.

Take a ball & lightly pat with your fingers and make them in to a disc on banana leaf.  Let the center portion be slightly thicker .
 

Keep the stuffing (twice the quantity of outer dough ) in the centre.
 

Bring all edges from around to the centre & cover to make a tight ball.

 

  Now gently pat and form a disc using palms.  

 

Heat a non-stick Dosa pan.

Transfer the patted Poli to a hot dosa tawa and roast it on medium heat, on both the sides till it becomes golden in colour.  No need to add oil or ghee while roasting.

 

Remove & smear lightly with ghee.

 

 

Yummy Paruppu Poli is ready to serve.

 

Variation :

 

·       Instead of using Maida , you can use wheat flour .

·       Can replace Bengal gram with Red gram / Tur Dal.

·       Poli made using wheat flour with tur dal stuffing is called as Puran Poli in Maharashtra.