Thursday, October 11, 2012

Poli (Jaggery Stuffing)

For the stuffing;
Channa dal - 1/2 cup
Jaggery - 3/4 cup (increase to 1 cup if you are a sweet lover)
Coconut - 1/2 cup
Elachi - 2, powdered

Pressure cook channa dal to 3 whistle, cool down and grind in blender or mash it with masher just to make it a paste. Keep aside.
Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery. Heat it and when jaggery dissolves completely, filter it in a metal strainer to remove impurities if any. Again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy. At this stage add the ground dal paste and coconut. Stir continuously without forming any lumps. Add elachi powder and mix thoroughly.
Note: Add very little water to the jaggery. The lesser we add water to jaggery, sooner the stuffing will get ready. Keep stirring well till the mixture starts leaving the sides of the vessel.

For the cover;
(Makes 5-6 medium poli)
Maida / All purpose flour - 1 cup
Pooranam(Stuffing) - as needed
Oil/Ghee - 4-5 tbspns
Luke warm milk - as needed
Salt - as needed
Turmeric - a pinch

Mix oil and salt in the flour and mix thoroughly. Add luke warm milk and make into a smooth dough just like our chapati dough and keep covered for 1 hr to 3 hrs.
Make equal sized ball of dough and the stuffing too. Roll the dough ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture.
Dust with flour and roll carefully till the dough spreads and covers the pooran as a thin layer.

Heat tawa and grease with ghee/oil and cook on both sides till golden brown spots appear on both sides of the poli.
Top with ghee/butter enjoy hot.

Recipe Courtesy: Rak's Kitchen


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