I was more than happy as I wanted to do something traditional for a long time. Poli is very famous in my native place [Coimbatore] and very much a part of Kongunad cuisine. This sweet treat requires time and patience to make but once ready, it is just heaven in every bite:)
In my native place the stuffing is made with coconut and jaggery [tenkai pooranam]. Puran poli is prepared with channa dal and jaggery. It is from Kongunad region that this sweet has spread along the coastal regions all the way upto Gujarat.
This piece of information is from Chef. Jacob Sahay, who is very famous in Tamil Nadu for his cookery program. He has done is research in the authentic traditional cuisines of Tamil Nadu like "Kongunadu cuisine"," Nanjilnadu cuisine" and "Sangakkaala Unavu" and he is the top chef in "Rasam restaurant" in Nungambakkam, Chennai which specialises in Kongunad cuisine.
The given measurement of ingredients makes 45-50 polis depending on the size of each poli. Do reduce or add the amount of ingredients according to your needs.
For the outer covering:
Maida: 750 gms.
Tumeric: 2 tsp.
Salt: 2 tsp.
Ghee [melted]: 5 tbsp
Water: as required.
Refined oil: 1-2 tsp.
1. Sieve the maida twice to get rid of all lumps. Add the tumeric powder, ghee and required water to form a soft dough.
2.Apply a little oil on the dough and rest for 11/2 hours. After this resting time the dough is pliable as seen in the above pic.
Channa dal: 500gms.
Fresh coconut scrapings: 100gms.
Powdered Jaggery: 600gms.
Cardamom powder: 1 tsp.
1.Wash the channa dal twice and soak in water for 1 hr.
2.Boil until just cooked -pinchable consistency as seen in the above pic.
3.Drain all the liquid. Pulse the dal in batches to a fine grain consistency.
4.Add the powdered jaggery, fresh coconut scraping and cardamom powder. Mix thoroughly.
5.If the stuffing is watery, heat a pan with 2 tbsp of ghee and add the stuffing. Keep stirring in medium flame until the stuffing is slightly thick [remember the stuffing thickens more as it cools, so remove from flame when just starting to thicken].
6. Cool and now we are ready to make polis.
1. Make golf size balls out of the outer dough. Make equal number of balls of the stuffing only of a smaller size of the dough ball.
2.Spread a foil and lightly oil the surface.
3.Flatten the dough ball until you have a 3inch diameter circle.
4.Place a stuffing ball in the center of the dough circle. Pull the dough on all sides around the stuffing and cover the stuffing.
5.Flatten the poli with your fingers until the poli is 7-8inches in diameter but be careful not to break the outer covering.
6.Heat a non-stick tawa on medium flame. Put a poli on the tawa and cook for 10-12 secs.
7.Drizzle with a little ghee. Flip to the other side and cook until you see small brown spots on the surface of the poli which will take another 15 secs.
Finish with the rest of the polis and store them in air tight container in the refrigerator.
When serving - warm the poli for 10-12 secs and dollop 1/2 teaspoon of ghee on top and serve.
Note: It is absolutely essential to rest the dough for atleast 1 hr as only then it will be pliable. U can make this without the coconut or substitute it with cashews /almonds /pistachios.
As mentioned in the Friendship Chain- FAQS page, this event would extend by invitation. So next Reva would be hosting it with a guest post by a blogger of her choice. So do check out the next exciting entry.