Paruppu Poli Recipe / Sweet Poli is the name commonly used in Tamilnadu for this tastiest delicacy. It is also called by other names as Holige in Karnataka, Bobbatlu in Andhra and Puran Poli in Maharashtra. Also, this is a very famous recipe throughout India, it is had as an evening snack too and it is a must recipe for Tamil New Year, Navratri , Pongal in Tamilnadu and during Ugadi festival in Karnataka. Though the preparation seems lengthy, just make the inner stuffing in advance, keep refrigerated and it can be used for a week, whenever needed. This same poli can be in prepared many ways, some people flatten it with their fingers, which comes by a lot of practice only. But, I have used the chapati roller, which anyone can do, also you can make it thick or thin as preferred.
Puran Poli Recipe / Paruppu Poli Recipe is a very famous recipe throughout India, it is had as an evening snack too and it is a must recipe for Tamil New Year, Navratri and during Ugadi festival in Karnataka.
- 1 Cup Channa Dal / Bengal Gram
- 1.5 Cup Water
- 1 Cup Jaggery
- 2 tbsp Grated coconut
- 3 to 4 Cardamom
- Ghee As required
- 1 Cup Maida / All purpose flour
- 2 Pinch Turmeric Powder
- 1 Pinch Salt
- 1/3 Cup Water
- 4 tbsp Oil
Soak channa dal in water for 2 hours. By the mean time arrange all the ingredients needed to make the stuffing.
Boil 1.5 cups of water in a vessel and add the channa dal. Just cook the channa dal till soft, but not mushy (press between your fingers to check). You can also pressure cook for 4 whistles in 1 cup of water. Drain the water completely. Once it cools down, transfer the channa dal to a mixer.
Grind it coarsely in pulse mode, just once, don't make it to a paste. To a pan, add the grounded channa dal and powdered jaggery.
In another pan, add 2 tsp of ghee, add grated coconut and crushed cardamom. Roast till nice smell wafts. Then add it to the channa dal - jaggery mixture.
Mix everything well for 2 minutes in low flame.
First measure and keep all the ingredients ready. To a mixing bowl, add maida, turmeric powder, salt and water.
Then pour 2 tbsp of oil and combine everything well. Knead it to a soft and pilable dough. Pour the remaining 2 tbsp of oil over the dough and set aside for a minimum of 3 hours.
First Knead the dough once and pinch a medium-sized ball. Then make an equal sized ball from the channa dal stuffing.
First Knead the dough once and pinch a medium-sized ball. Then make an equal sized or little smaller sized ball from the channa dal stuffing. First place a butter paper/banana leaf or plastic sheet, then keep the maida ball, flatten it and now keep the stuffing in the centre. Seal it by pulling the edges to the centre, as we do for aloo paratha.
Now, roll it gently or flatten (thin or thick) with your fingers by dusting with little rice flour or ghee also. Do the same with the remaining dough and stuffing. Heat a tawa and gently keep the rolled poli over it. Simmer the flame, drizzle it with ghee and cook for 2 minutes.
For the Channa Dal Pooranam (Inner Stuffing)
1. Always soak the channa dal for minimum 2 hours, else it won't get cooked properly.
2. I cooked the channa dal separately in an open pot. You can also pressure cook it for 4 whistles.
3. Ensure the channa dal is just cooked but not mushy. It should hold the shape after cooking.
4. Also, grind the channa dal coarsely just once in pulse mode. Never grind it to a paste.
For the Dough (Outer Covering)
1. I used sesame oil for kneading the dough, which adds a nice flavour.
2. For a healthy version, an equal proportion of maida and wheat flour can be used. It lends a good taste too.
3. Resting the dough for a minimum of 3 to 4 hours is a must to get soft Paruppu Poli Recipe.
4. If you want to make the poli quickly, knead it with lukewarm water and rest it for 1 hour. Also, warm water gives softness to the poli.
5. The dough should be sticky (not rough) with oil floating on top, to get a soft poli.
For making the Poli
1. You can flatten it with your fingers or roll it with the chapati roller.
2. Also, little rice flour or ghee can be used while rolling it.
3. You can roll the poli thin or thick as preferred for this Puran Poli Recipe.
4. Always cook the poli in low flame, so it gets well cooked inside.
5. I suggest cooking the poli in ghee as it lends a nice flavour.
6. It stays good for 2 days under refrigeration.