Poli is a sweet that always makes my stomach go in knots. I have had varying degrees of luck with this dish. In total I have made this sweet about five to six times, but every time I make it my limbs are all crossed.
I made poli this time with the same kind of apprehension, but it turned out great.
Channa dal – 1 cup
Jaggery – 1 cup
Cardamom powder – a pinch
Grated coconut – 1 tbsp
Maida or all-purpose flour – 1 cup
Turmeric powder – a pinch
Salt – a pinch
Gingely oil – 2 or 3 tbsp
Ghee – 2 or 3 tbsp
Roast channa dal in a pan until it turns slightly brown. Soak the roasted dal in water for a couple of hours. Drain the dal and dry it using a paper towel. Once the dal is dry and grind it in a mixer to make a fine powder.
Mix maida, salt and water and knead to make a soft dough. Brush two or three spoons of gingely oil on top of the dough and keep it aside for a couple of hours.
In a saucepan, melt jaggery in a little water. Once the jaggery starts boiling, mix the ground dal powder and mix it nicely. Once the puran turns into a dough consistency, remove it from stove. Add cardamom powder and grated coconut.
Divide the maida dough and puran into equal parts. Oil a flat surface and spread one ball of maida evenly. Keep a ball of puran inside the spread maida and cover all the sides. Now make a flat bread using your finger tips. Cook the bread on a hot tawa. Use ghee to make the sides crisp.
Serve paruppu poli with warm milk or ghee.
Recipe linked to Delicious Dish Tuesday Recipe Link Up.