Ingredients (makes 6 poli )
For sweet pooranam (stuffing) :
gram dal - 1/2 cup (1 cup size= 150 ml)
jaggery - 1 cup (crushed)
elachi - 2
grated coconut - 1/2 cup
For poli :
All-purpose flour - 1 cup (1 cup size = 235 ml)
oil / ghee - 4 - 5 tblsp
luke warm milk - as needed
salt - as needed
For poli :
All-purpose flour - 1 cup (1 cup size = 235 ml)
oil / ghee - 4 - 5 tblsp
luke warm milk - as needed
salt - as needed
Method:
- pressure cook gram dal for 3 whistles
- grind the cooked dal coarsely. Don't grind it to a smooth paste.
- heat a heavy bottomed vessel and add jaggery
- add enough water just to immerse jaggery. Don't add too much water as that will make the pooranam sticky.
- when the jaggery gets dissolved, filter the liquid to remove residue.
- pour the filtered jaggery liquid in the vessel and let it boil for few mins
- when it becomes frothy, add the grounded dal and grated coconut.
- crush the elachi and add it to the mixture
- mix well and stir continuously till the mixture doesn't stick to the kadai
- cool the mixture and make it into small balls.
- you can keep the extra mixture in an air tight container in the refrigerator for future use. You can use the same pooranam for making suzhiyan and kozhukattai.
- mix salt and flour well
- add oil and luke warm milk and make a smooth dough like chappathi dough
- keep it covered for 2 - 3 hours
- make equal sized balls of pooranam and dough
- roll the dough ball to make thick circle
- keep one pooranam ball, cover it with the dough and form it like a ball again
- dust some flour and roll it into thin flat round
- heat a pan, sprinkle some oil and cook the poli in medium flame on both sides till brown spots appear
- serve hot
No comments :
Post a Comment