Poli | Paruppu Poli | sweet Poli | obbattu is a traditional south Indian sweet | boli | dessert dishes Indian | Indian sweet | Indian sweet treats | instant Indian sweets | Indian dessert recipes | Indian dessert recipes easy | festival sweets | Diwali sweet recipe | Deepavali sweets | South Indians sweet recipe | traditional indian sweets | North Indian sweet | best indian sweets | poli recipe | boli recipe | obbattu recipe with step by step pictures and video recipe. Check out the paruppu poli and If you like the video pls SUBSCRIBE to my channel
Poli | Paruppu Poli | sweet Poli | obbattu is a traditional south Indian sweet prepared during festivals and special occasions. Channa dal, jaggery and coconut puranam gives nice flavor to the Puran boli.
Ever since childhood days Poli is one of my favorite Indian flat breads. Boli is bit time consuming to prepare, compared to other sweets but it is worth the taste. Usually Poli is prepared on special occasiona but growing up in west mambalam. Venkatramana and venkatrahwara boli stalls made my desire for Poli stronger. Once in 2 or 3 weeks our favorite sunday evening snack is Paruppu Poli and boonda/bhajji.
After marriage mother- in-law used to make Paruppu Poli recipe. I have always enjoyed eating but never learnt the recipe from her. When we moved to the US, I asked over the phone but initial Paruppu Poli attempts failed miserably. Either it become crispy like appalam or puranam will come out of the Poli, or I can’t even role.
Finally at one stage I decided to happily settle with paal poli and stop wasting ingredients. In 2018 when I was pregnant with my daughter around Bhogi time my close friend came home. I was telling her about my strong desire for Paruppu Poli. She offered to make for me, and I happily sat in the recliner when she made Paruppu Poli. I don’t even know how many Paruppu Polis I had that day but I forgot to learn the recipe from her. Her version was dry Paruppu purunam soon I will ask and post her version.
During my MIL's recent visit I was telling her about my Paruppu Poli attempts and she taught me her tricks, and after few attempts - yes finally I mastered Paruppu poli😊
I realized a few important steps I have been missing all these years,
🌱Generous oil
🌱Extra kneading
🌱Resting time and cooling time for puran and maida dough
🌱Cook with ghee
Paruppu Poli is popular in many parts of India.
It is widely known as bobbatlu in Telugu, obbattu, holige in Kannada, puran poli in Marathi, and boli in Tamil and Malayalam.
I took video around bhogi time but lost the natural night before I could take some pictures. It was tasty and I didn’t have leftovers. Every time I prepared Poli somehow I couldn’t take a pic. Yesterday I made it again and shared my Tamil new year lunch on Instagram and got messages from many asking for the Paruppu Poli recipe. That urged me to draft the recipe for poli😊
Coconut based recipes in TMF CHANA DAL RECIPES
Other Poli recipes in TMF
Paruppu Poli | Sweet poli
Ingredients
- Maida | All purpose flour - 1 cup
- Sesame oil - 4 tbsp
- Turmeric powder- 1/4 tsp
- Salt - pinch
- Bengal gram | channa dal | kadalai paruppu - 1/2 cup
- Jaggery – 1 cup
- Coconut 1/2 cup
- Ghee/clarified butter – 1/2 tbsp
- Cardamom powder- 1/2 tsp
- Ghee - for Poli
- Sesame oil - to grease hands
Instructions
- Wash and soak kadalai Paruppu for atleast half an hour in hot water (room temperature water is also fine)
- In a wide bowl add maida , salt and turmeric powder: mix well
- Add 1 tablespoon of sesame oil and 1/4 cup of water and mix well and start kneading
- Add 1 tablespoon of oil and water little by little and knead
- Add 1 tablespoon of oil and continue kneading. If required drizzle drops of water
- Knead well and make a pliable dough
- Add 1 tablespoon of oil around the dough; spread well and cover the bowl with a plate and rest it for 3-4 hours. At least one hour
- Pressure cook the dal with enough water to cover the dal and cook for 2-3 whistles or until soft
- After pressure release naturally strain the Channa dal
- Add coconut, powdered jaggery and cardamom powder to the cooked Channa dal
- Grind them without adding water
- Add hee and cook the ground mixture
- Keep mixing and cook till the purnam comes as a mass; leaving the sides of the pan
- Let the puranam cool for atleast for an hour
- After the dough is rested for few hours. Take the dough and knead again once. The dough with be pliable but still it will be tacky
- Pinch almost equal amount of small dough balls and keep aside
- Take a almost equal size of small of puranam dough balls and keep aside
- Take a parchment paper/banana leaf and apply oil to grease the paper
- Grease your hands with sesame oil and take one dough and place it on the parchment paper
- Gently pat (press) the dough with your fingers and make it a circle to keep puranam
- Keep the puranam and fold the dough to cover the puranam. Take out the excess dough and save it for another poli
- Roll it gently with your palms and keep it again on the greased parchment paper
- Gently pat the Poli with your hand evenly to spread and form a circle
- Heat the griddle in medium flame. Once the pan is hot add little ghee
- Gently release the flattened Poli and cook for a minute or so
- Once Poli starts puffing up flip and cook other side. If required add little ghee
- Transfer into a plate and enjoy with ghee
- After the Poli is cool transfer them to a airtight container
Video
Notes
- The dough for Poli is pliable but it is tacky
- Prepare jaggery water and strain if jaggery has impurities
- Alternatively, Pressure cooked Channa, coconut, and cardamom powder can be cooked in jaggery water till it becomes a mass. Ground after cool down
- Channa dal can also be cooked in a pan
- If you make a big batch of Poli refrigerate them in an airtight container. Microwave Poli for 10-15 second and serve with little ghee
- If you want to cut down the oil. Then use rice flour for rolling the Poli but I love the Poli prepared with generous oil
- Stuffing can be made in advance and stored in a refrigerator. Keep it at room temperature for an hour and use it for stuffing
- Keep the stuffing in the fridge only if your puranam is prepared previous day. If you are planning to prepare the poli the same day no need to refrigerate the puranam
- Excess puranam can be consumed as such
- For the given quanity I get some leftover dough. I make potato stuffing and make kara pori. If you prefer extra puranam increase 1/4 th of the dal+jaggery +coconut proportio
- Always cook Channa dal with water. Preferably cook in a separator. Directly cooked Channa dal might burn
- I took final picture and stepwise picture on two different days hence the poli color looks slightly different
- Kesari powder can be used for color
- I used Indian store maida (All-purpose-flour) for this poli. I have also tried Poli with all-purpose-flour(non-Indian store). If you are using non-Indian store all-purpose-flour water quantity may vary
- Non- Indian store all-purpose-flour dough might not be tacky like maida but poli tastes good. Non- Indian store all-purpose-flour Poli may turn slightly hard after sometime but if microwave for 10 seconds and poli will tastes yum
- Cover the purunam with a lid only after it comes to room temperature
Ingredients:
For outer layer:
Maida | All-purpose flour - 1 cup
Sesame oil - 4 tbsp
Turmeric powder- 1/4 tsp
Salt - pinch
For the stuffing
Bengal gram | channa dal | kadalai paruppu - 1/2 cup
Jaggery – 1 cup
Coconut (grated) - 1/2 cup
Ghee/clarified butter – 1/2 tbsp
Cardamom powder- 1/2 tsp
For Poli
Ghee- for Poli
Sesame oil - to grease hands
How to make Paruppu poli with step by step pictures:
- Wash and soak kadalai Paruppu for at least half an hour in hot water (room temperature water is also fine)
For the outer cover
- In a wide bowl add maida, salt, and turmeric powder, mix well
- Add 1 tablespoon of sesame oil and 1/4 cup of water and mix well and start kneading
- Add 1 tablespoon of oil and water little by little and knead
- Add 1 tablespoon of oil and continue kneading. If required drizzle drops of water
- Knead well and make a pliable dough
- Add 1 tablespoon of oil around the dough; spread well and cover the bowl with a plate and rest it for 3-4 hours. At least one hour
For poornam
- Pressure cook the dal with enough water to cover the dal and cook for 2-3 whistles or until soft
- After pressure release naturally, strain the Channa dal. Save the Channa dal cooked water for grinding
- Add coconut, powdered jaggery, and cardamom powder to the cooked Channa dal
- Grind them with little Channa dal cooked water
- Add ghee and cook the ground mixture
- Keep mixing and cook till the purnam comes as a mass; leaving the sides of the pan
- Let the puranam cool for at least an hour
- After the dough is rested for a few hours. Take the dough and knead again once. The dough with being pliable but still it will be tacky
- Pinch an almost equal amount of small dough balls and keep aside
- Take an almost equal size of small puranam dough balls and keep them aside
- Take a parchment paper/banana leaf and apply oil to grease the paper
- Grease your hands with sesame oil and take one dough and place it on the parchment paper
- Gently pat (press) the dough with your fingers and make a circle to keep puranam
- Keep the puranam and fold the dough to cover the puranam. Take out the excess dough and save it for another poli
- Roll it gently with your palms and keep it again on the greased parchment paper
- Gently pat the Poli with your hand evenly to spread and form a circle
- Heat the griddle in medium flame. Once the pan is hot add little ghee
- Gently release the flattened Poli and cook for a minute or so
- Once Poli starts puffing up flip and cook another side. If required add little ghee
- Transfer into a plate and stack them
- enjoy poli with ghee. After the Poli is cool transfer them to an airtight container
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