RM#2 Day 24
Ingredients:
For Dough
All purpose Flour/Maida - 3cups
Turmeric - ½tsp
Salt a pinch
Oil - ½cup
For the Dal filling
Bengal Gram/Channa Dal - 21/2cups
Jaggary-21/2 cups
Cardamom powder a pinch
Oil for frying
Preparation:
For the dough
1.Take the maida in a big bowl to that add a pinch of salt, turmeric and mix well. Slowly add the oil to the flour and rub well.
2.Then add water slowly to get a soft dough. Knead well. The consistency should not be sticky but rather very loose but soft. This needs to be kneaded well Add some more oil on the top and let it rest for about 1hour.
For the Dal filling
1.Wash and soak the Bengal Gram for minimum 15 mins. Then pressure cook it with enough water to get soft dal.
2.Normally jaggary will have lot of impurities in it. So we grate and cook it in water and sieve the impurities before adding to the dal.
3.Add this jaggary to the cooked dal and pressure again. This will make both the dal and jaggary well mixed.
4.Once its cooled, grind to a smooth consistency but though not like a paste.And take them into a plate.
5.Divide the mixture which we have grounded into equal balls to be stuffed into the dough.
Heat a tawa and simmer it so that its hot by the time you have the poli rolled out. Add oil everytime before placing the uncooked poli. This way it will not get struck to the pan.
add oil on the plastic sheet, which ever you are using. Take a portion of the dough, spread it on the plastic paper and place the dal filling in middle. Cover it with the dough, remove the excess dough
Add oil, and using fingers, slowly spread them out. This will get spread well, provided the dal filling is little soft and not too dry. And the maida dough has to be elastic.
Once you have the poli spread to the correct size, holding the plastic cover in the left hand, lift and remove the poli and place on the hot tawa. Sprinkle oil around the sides and let it cook on one side before flipping to the other side.
we spread ghee on each poli after removing it from the tawa. Allow it to cool on a plate before transfering into a serving bowl
This can stay good for about a week when stored in fridge. Microwave before eating
Sending this to EFM Sweets,hosted by SriLekha of Me and My Kitchen
RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi
Lovely and tasty
YUMMY! It is one of my favs..we used to buy it from store in India..may be I can give it a try at home now 🙂
paavani Bobbattulu nooru ooristunayi
Lovely and yummy.
this looks yummy. my mom in law makes something similar its called puran poli.
hmmmm looks nice..
Perfectly shaped and smeared with ghee!
Looks yumm
Sweet polis are my fav... Yours look perfect and yummy...
Pavani i never get such a perfect shape.....urs look so nice and round without any spillls
Wow its done so well.I love to eat just the stuffing too.
Those look absolutely delicious Pavani...one of my favorite sweets and I just cant stop at one..;-)great step by step instructions..!!
nice recipe
In Marathi we call it as 'Pooranpoli'. This is my fav. sweet dish. thanks for sharing
chakali
mmm. delicious polis.
thanku very much my dear sweet friends for ur lovely comments
My favorite. Looks so yummy.
Looks yum Pavani. Can u send some for me.
My favourite, u would have work hard to prepare this na...great work pavani..polis looks simply superb..
these look so yummy! A wonderful recipe. have ro try it out.