SWEET POLI

ITEMS REQUIRED:

• Ghee                                     as required while preparing

For outer cover:

• Maida                                   1 cup

• Turmeric powder           liberal pinch

• Salt                                       pinch

• Cooking oil                        3 tbsp

For puranam(inside stuffing)

• Channa dal                          1 cup

• Powdered jaggery            1 cup(adjust this according to your taste)

• Elachi powder                    ¼ spoon(optional)

• Scrapped coconut             ¼ cup

METHOD:

• Mix maida, salt, turmeric powder  and 2 tbsp of cooking oil, in a broad bowl, add water little by little and make a very fine and very loose dough.

• Let it rest for an hour.

• Again add 1 tbsp of oil to the dough and knead well enough,  to make it very fine and smooth.  Let it be as loose as possible, as already said.

• Let this rest for another 2 hours.

• Wash and cook channa dal for 2 whistles.

• Mash it well if it is cooked soft else, coarse grind in mixie.

• Boil jaggery with a cup of water or even less, filter out impurities, again start boiling it.

• Add mashed channa dal, elachi powder and scrapped coconut.

• Keep mixing till it reaches a fine tight consistency suitable to take out with a spoon for using as inner stuffing for poli.

• Make small puri with maida dough, place the stuffing at the center and close it.

• Remove excess dough(if any), found after closing.

• Again roll it gently into a big round as you do for making chapathis.

• Heat a dosa pan, place this gently, turn side when one side is cooked, take out once golden.

• You can either use ghee while preparing the polis or smear with ghee after taking out.

• Excellent sweet polis are ready.

• As you all know, our Bogi festival is incomplete without this mouth watering dish.

Recipe shared by Mrs. Malathy Gunasekar, my flat friend.