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Paruppu Poli

Paruppu Poli | Sweet poli

Paruppu Poli is a traditional south Indian sweet prepared during festivals and special occasions. Channa dal , jaggery and coconut puran gives nice flavor to the Puran boli.
5 from 2 votes
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Course: Sweets
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Vidya Srinivasan

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 tbsp of sesame oil and 1/4 cup of water and mix well and start kneading
  • Add 1 tbsp of oil and water little by little and knead
  • Add 1 tbsp of oil and continue kneading. If required drizzle drops of water
  • Knead well and make a pliable dough
  • Add 1 tbsp 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

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Notes

  1. The dough for Poli is pliable but it is tacky
  2. Prepare jaggery  water and strain if jaggery has impurities
  3. Alternatively, Pressure cooked Channa, coconut, and cardamom powder can be cooked in jaggery water till it becomes a mass. Ground after cool down
  4. Channa dal can also be cooked in a pan
  5. 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
  6. 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
  7. Stuffing can be made in advance and stored in a refrigerator. Keep it at room temperature for an hour and use it for stuffing
  8. 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
  9. Excess puranam can be consumed as such 
  10. 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
  11. Always cook Channa dal with water. Preferably cook in a separator. Directly cooked Channa dal might burn 
  12. I took final picture and stepwise picture on two different days hence the poli color looks slightly different
  13. Kesari powder can be used for color
  14. 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 
  15. 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
  16. Cover the purunam with a lid only after it comes to room temperature
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