How to make Paruppu poli
INGREDIENTS: MAKES 11 POLIS
FOR OUTER DOUGH
|MAIDA | ALL PURPOSE FLOUR||3/4 CUP|
|TURMERIC POWDER||A PINCH|
FOR STUFFING (POORNAM)
|CHANNA DAL |KADALAI PARUPPU||1/2 CUP|
|COCONUT ( SCRAPPED)||1/2 CUP|
|CARDAMOM POWDER||A PINCH|
|GHEE||1/2 tbsp ( OPTIONAL)|
METHOD FOR MAKING OUTER DOUGH
Mix maida, salt and turmeric powder. Now add water and start kneading the dough.
Make it slightly loose dough.
Dough should be too soft not tough.
Now apply 3 to 4 tbsp oil on top and cover the dough.
Keep it covered for about 4 to 5 hours. More time you keep aside the polis will be softer.
METHOD TO MAKE POORNAM:
Dry roast chana dal for 5 mins. Take care not to get it burnt.
Soak them in water for 1/2 an hour.
Pressure cook until 2 to 3 whistles. Completely drain the water.
Allow them to cool. Once cool, grind it in mixer with cardamom powder and coconut.
Grind this smoothly. Add jaggery in the last and pulse once or twice.
Poornam is ready. If you feel mixture is watery then add ghee into a pan saute for 5 mins in low flame. Poornam will come right consistency.
When cool, divide it into 11 equal parts.
Method to make polis
Divide the dough into 11 equal parts.
Take a banana leaf, Grease it and place a portion of dough on it.
Spread it up with your fingers into small disc and place poornam on to it.
Close the edges.
With your fingers greased it generously with sesame oil gently make polis and make it into a disc shaped one.
Heat a tawa and keep it on a very low flame.
Now slowly transfer the banana leaf onto the tawa and take it out gently.
Cook it on both sides and smear a tsp of ghee and repeat the same for rest of the dough and poornam.