Guest PostCoconut poli | thengai poli recipe

Coconut poli | thengai poli recipe

Thengai Poli or Sweet Poli is my most favorite sweet which we normally make for Bogi (the before day of Pongal festival) and for Aavani avittam. Though my mom usually make poli with channa dal poornam i love this Thengai poli more than that.
Thengai Poli is one of my most favorite one and though my mom makes poli mostly with channa dal pooranam, i am not a great fan of that. She always makes 2-3 polis separately for me with  coconut poornam(filling).

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

poli

METHOD:

  • Knead the maida into a soft dough and add 2 tblsp of oil to this. Add a pinch of salt while kneading.

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  • Cover and keep it aside for 2  hours.
  • Grate the coconut and  finely grind this in a mixer along with jaggery.
  • Add cardamom powder at the last and grind once.
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  • In a pan, add ghee and saute the ground coconut and jaggery mixture for 2- 3 minutes. Be careful not to get this burnt.
  • When it is warm , make this into big lemon sized equal balls.
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  • Grease a zip lock cover or a butter paper or a banana leaf and place a small lemon sized dough in 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.
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  • With the help of a rolling pin , gently roll this into polis.
  • Do not dust with flour. Just grease the rolling pin with oil.

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  • Heat a tawa and transfer this rolled poli gently onto the tawa.
  • When done on one side flip it and cook till golden spots appear on the poli.
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  • 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.

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  • Repeat this for the rest of the dough.
  • Always serve hot .

thengai poli
NOTE:

  1. The filling came out for 5 polis but 2 small lemon sized dough was left unused .
  2. If you don’t use generous quantity of oil and ghee poli will not taste nice.
  3. Instead of making with rolling pins you can use your palms to make polis.
  4. In that method, poli will be little thick.
  5. Always make sure that the pooranam( filling) should be  more than the dough, else it will be hard and you won’t feel the taste of filling in the poli

36 COMMENTS

  1. We call this as Opputtu& never make Channadal poli's at all! 🙂

    We roast the coconut till it becomes dry, then grind it along with jaggery for the pooranam. Nice poli Jeyasri!

  2. Hi jeyashri, your blog is awesome; u always mention correct amt of ingredients which helps me a lot :-); i have one qn here..you didnt removed impurites from the jaggery by heating and filtering it…is tht ok?

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