Go Back

Thengai poli

Tasty coconut poli
5 from 2 votes
Print Pin

Ingredients

For the outer layer:

  • Maida | All-purpose flour - 1 cup
  • Sesame oil - 4 tbsp
  • Turmeric powder- 1/4 tsp
  • Salt - pinch
  • Water - 1/4 cup

For the stuffing

  • Jaggery – 1 cup
  • Coconut grated - 1 cup, tight pressed
  • Ghee/clarified butter – 1/2 tsp
  • Cardamom powder- 1/2 tsp
  • Rice flour - 1/2 tsp
  • For Poli
  • Ghee - for Poli
  • Sesame oil - to grease hands

Instructions

  • 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
  • Furthermore, 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. If you are running late rest the dough for at least one hour
  • Soak jaggery in 1/4 cup of hot water and microwave for 1-2 minutes till the jaggery syrup melts. Avoid making jaggery syrup
  • Strain the jaggery syrup and keep it aside
  • Boil the jaggery syrup till you see a frothy boil
  • Add coconut and cardamom powder to the jaggery syrup and cook
  • Furthermore, add ghee and mix well
  • Keep mixing and cook till the poornam comes together without water coming separately. Turn off the stove immediately
  • Transfer the pooranam to a cup and let it cool completely. Avoid closing pooranam
  • 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 be pliable but still, it will be tacky
  • Pinch almost equal amount of small dough balls and keep aside
  • Take an almost equal size of small puranam dough balls and keep them aside
  • In 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 pooranam and wrap the dough
  • Press the dough into a thin poli
  • Heat the dosa pan in medium flame and add ghee
  • Cook poli on one side, flip and cook another side
  • Stack the poli on a casserole. Warm poli and enjoy

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

  1. The dough for Poli is pliable but it is tacky
  2. Prepare jaggery  water and strain if jaggery has impurities
  3. Rice flour is optional
  4. Adding generous oil yields soft poli
  5. Always knead the dough well. Well kneaded dough results in the softest poli
  6. Ample resting  time and cooling time for Pooranam and  maida dough helps for soft tasty poli
  7. I prefer cooking the poli with ghee. If you are cooking with oil, serve with ghee for extra flavoring
  8.  Avoid cooking Poli in too low flame. It might turn flaky
  9. 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
  10. To maintain a soft texture always stack and keep the poli. I prefer stacking and storing the  poli in a casserole
  11. If you want to cut down the oil. Then use rice flour for rolling the Poli but the poli texture might vary. Personally, I like the Poli dough prepared with generous oil
  12. Stuffing can be made in advance and stored in a refrigerator. Keep it at room temperature for an hour and use it for stuffing
  13. Keep the stuffing in the fridge only if your puranam is prepared the previous day. If you are planning to prepare the poli the same day no need to refrigerate the puranam
  14. For the given quantity I get some little leftover poornam
  15. Kesari powder can be used for color
  16. I used Indian store maida (All-purpose-flour) for this poli. I have also tried Poli with all-purpose-flour(non-Indian store).
  17. If you are using a non-Indian store all-purpose-flour water quantity may vary
  18. Non- Indian store all-purpose-flour Poli may turn slightly hard after preparing  but if microwave for 10 seconds and poli turns good
  19. Cover the pooranam with a lid only after it comes to room temperature
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!