Follow the
Hindu Moon
A guide to the festivals of south India
Soumya Aravind Sitaraman
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Festival Food
Sweet Recipes
Pooran Poli
Paal Poli
Payasam
Sweet Recipes
Soumya Aravind Sitaraman
Other books by Soumya Sitaraman
We celebrate India's culinary finesse with vegetarian delicacies. Look here for recipes, tips and culinary adventures. Share your special festival treats.
| Pooran
Poli
This skittle browned sweet delicacy looks like a stuffed chapati. Often made for festivals and many auspicious days, it is simple, filling, nutritious and a delight to eat when served with melted ghee.
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Preparation time : 25 minutes Cooking time : 30 minutes Serves : 6–8 |
Ingredients
For the filling • 1 cup split Bengal gram chana dal • 1cup or powdered jaggery • 1cup grated coconut • 6 pods cardamom, powdered • 2 tbsp sesame oil |
For the dough • 2 cups white flour • 2 cups wheat flour (4 cups of either flour is acceptable.) Usually poli is made only with white flour, however I mix the two to make a healthier neivedyam • 2 tbsp ghee • 1/4 tsp turmeric powder • A dash of salt • water to knead
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Special equipment, tools required • A pressure cooker • A masher or blender • A flat ladle • A heavy bottomed skittle • Banana leaf or butter paper about 4"x4" • A dish to set aside
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Preparation The filling • Pressure cook the lentil with just enough water so that it mashes into a thick paste. • Mash well. Set aside • Add the grated coconut, cardamom and blend to a thick paste. alternatively mash well using a wooden masher. • Put your grated/powdered jaggery in a kadai and heat • Add the lentil-coconut thick paste and cook over a low fire • The jaggery melts and binds the mixture together in a thick consistency. • Set aside The dough. • Mix all the ingredients together and adding a little water at a time, knead to a soft dough. The process 1. Make golf ball sized balls with your dough 2. Dip your fingers in a little sesame oil and press the ball into a flat circle on the banana leaf or butter paper.. 3. Place a ball of the filling in the center and close the dough over the filling. Pinch to seal like a garlic pod and remove excess dough. 4. Flatten and press once more into a slim disc on the leaf or butter paper. Dip fingers in oil once more if necessary as you flatten. Alternatively, use a rolling pin and roll out into a slim flat disc. 5. Heat and lightly grease a flat skillet, slow cook. 6.Serve hot with Ghee. Alternative methods 1. Cook the lentil in a kadai or microwave it first until done. Regulate the water accordingly. If runny, you will just have to keep stirring in a kadai until it is thick. Tips and techniques • If the polis turn out a little too hard when cool, try making your dough softer and keeping the dough in 2 tbsp oil as you knead and roll. • The polis keep well and make a great snack for kids. |
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Soumya Aravind Sitaraman (c) 2007. All Rights Reserved