Poli is a very popular, traditional sweet flat bread prepared during special occasions and festivals. It is known as bobbatlu in Telugu, obbattu, holige in Kannada, puran poli in Marathi and boli in Tamil and Malayalam. There are many variation of this recipe. I have used bengal gram dal and coconut to make this boli. Though it seems a time consuming process, it is very easy to prepare. It is prepared commonly during many festivals like Bhogi, Ugadi, Pongal etc. It can also be had as a snack. Some love to have it pal payasam. Today we will learn how to make Puran poli/boli following this easy recipe with step wise pictures.
For the outer cover
Made a soft dough by mixing flour, turmeric powder and needed water. Knead it, add 2 tbsp oil and keep it covered for 3-4 hours. Let it remain soaked in oil. The more it remains soaked in oil the more softer the boli will be. It must be soaked in oil atleast for a minimum of 1 hour, if 3-4 hours is not possible.
For the stuffing
Wash and soak bengal gram (kadalai paruppu) for half an hour.
Pressure cook bengal gram dal with water (add enough water to cover the dal) for 2 whistles or until soft but not mushy. You can also cook in a pan.
In a bowl, add grated jaggery and just enough water to soak the jaggery. Cook on low heat until the jaggery dissolves. Once it dissolves, filter it to remove dust and impurities if any.
Drain off excess water from the bengal gram dal (channa dal). In a pan, add the filtered jaggery water, cooked bengal gram dal, grated coconut and a tsp of ghee.
Cook on medium heat stirring continuously until it leaves the sides of the pan.
Leave it to cool. Then grind it to a slightly smooth paste adding cardamom powder. Now our stuffing for poli is ready. (see picture below)
After 3 – 4 hours – Take the maida dough which we kept aside and knead it well again.
Now both the dough and the stuffing for poli are ready, we will start making poli.
Divide the stuffing into gooseberry sized balls. Grease a plantain leaf with oil. Take a small ball of dough and place it on the plantain leaf.
Grease your fingers with oil and flatten the dough with your fingers to form a small circle as shown below.
Place a small ball of poli stuffing at the center and seal it on all sides forming a small ball.
Now flatten the ball with the stuffing inside to form a thin small circle.
Grease the tawa slightly with ghee and heat it. Now invert the plantain leaf with the poli over the tawa as seen in the picture below.
After a few seconds, gently remove the plantain leaf.
Now cook the poli both the sides until golden brown on very low heat.
Once cooked, apply ghee all over the surface and remove from heat. Now puran poli is ready to be served. Enjoy it warm.
You can fold it and store it in a container, if not having it immediately. Poli tastes good even after few hours of preparation.
For those who cannot get plantain leaf, poli can be rolled out just like roti using rice flour for dusting. In case, if you are using plastic sheet, then transfer the poli to your hands and then place it on the hot tawa.
If you are busy, you can make the stuffing the previous day and refrigerate it. Bring it to room temperature before making polis.
You can make the dough also in the morning, if you want to make polis in the evening. You do not have to refrigerate the dough.
If you have left over stuffing (poornam), dip it in dosa batter and deep fry to make sukhiyan/suyam.
Storage and Shelf life – Store it in a stainless steel box. Stays good at room temperature for 1 1/2 days.
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