Friday, March 14, 2014

Puran poli / Poli


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


  • 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

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