sweet poli


  • 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


  • 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.


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