How to prepare Thengai poli
INGREDIENTS:(yield 5-6 thin polis)
ALL PURPOSE FLOUR(MAIDA) 1/2 CUP
OIL 2 TBLSP
COCONUT GRATED 1/2 CUP
JAGGERY(POWDERED) 1/2 CUP
CARDAMOM POWDER A PINCH
SALT A PINCH
OIL| GHEE 5- 6 TBLSP
Knead the maida into soft dough and add 2 tbsp oil into this. Add pinch of salt now start kneading.
Cover and keep it aside for 2 hours.
Grate coconut and now finely grind them into a mixer with jaggery.
Add cardamom powder and finally grind once.
Into a pan, add ghee and saute ground coconut and jaggery mixture for about 2 to 3 mins. Dont get this burnt.
When it is warm , make this into big lemon sized equal balls.
Grease a zip lock cover them or butter paper or banana leaf and place a small lemon sized dough in to this.
Grease your fingers with oil and and stretch the dough little with your fingers.
Place the filling in this and cover with the dough as we do for stuffed parathas.
With the help of a rolling pin now gently roll this into polis.
Heat a tawa and transfer this rolled poli gently onto the tawa.
When done on one side flip it and cook on another side until we get golden spots appear on the poli.
This will get cooked very fast , so be very careful not to make it burnt.
Always cook on medium low flame.
Smear with ghee and take out from the tawa.
Repeat this for the rest of the dough.
Always serve hot .