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dry fruits poli
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Dry fruits poli recipe

Traditional sweet poli made with dry fruits filling, no added sugar recipe
Prep Time30 minutes
Cook Time20 minutes
Resting time2 hours
Total Time2 hours 50 minutes
Course: Sweet, Traditional sweet
Cuisine: Indian, South Indian
Keyword: aavani avittam recipes, Festival recipes, Pongal recipes
Servings: 7 poli
Author: Jeyashri suresh

Ingredients

  • ½ cup All-purpose flour | maida
  • ½ cup Whole wheat flour
  • 2 pinches Turmeric powder
  • 1 tbsp Semolina | rava
  • a tiny pinch Salt
  • Water to knead the dough

For the filling

  • 15 Dates
  • ¼ cup Almonds
  • ¼ cup Walnut
  • 2 tbsp Pumpkin seeds
  • ¼ tsp Cardamom powder
  • 3 tsp Oil
  • Ghee to cook the polis

Instructions

  • In a wide bowl add the maida, whole wheat flour,sooji, salt and turmeric powder.
  • Add water little by little and make a soft dough. It can be slightly looser than the chapathi dough.
  • Drizzle the oil on it and cover it and set aside for 2 hours. Even if you can knead the dough in the morning by 8 am and make the poli by 12 noon too.
  • For making the stuffing, we are not going to cook anything.
  • Take out the seeds from the dates. Grind this in a mixie along with almonds, walnuts, pumpkin seeds and cardamom.
  • Do not add any water.
  • The mixture may look like a powder but since dates is there it has moisture, so if you hold it with your hands it will easily form a ball.
  • The filling is slightly less sweet but for me it's perfect. If you feel it is less, add few more dates or you can add some powdered sugar or jaggery.
  • Make the dry fruit mixture into an equal-sized ball.
  • Ensure that the filling and the dough portion are the same.
  • The filling came for 7 polis whereas the dough was for 8 polis. So adjust a tblsp more of nuts to balance the filling, else you may end up wasting one ball of dough.
  • Even if the filling is little extra you can use eat this as it is as it will be like a dry fruits ladoo.
  • Grease a butter paper | parchment paper.
  • Place the dough ball on the paper.
  • Grease one more piece of butter paper, and place it on top of the dough.
  • Using a rolling pin make a small disc.
  • Take out the butter paper which you kept on the top and place the stuffing in the center.
  • Cover the filling with the sides of the dough.
  • Place the greased butter paper again on the top.
  • Using the rolling pin, roll this into a thin poli.
  • I wanted the polis to look even sized, so used a sharp lid to cut a perfect round.
  • Transfer this to a hot tawa.
  • Cook on both sides in medium flame.
  • Drizzle ghee on both sides.
  • Serve hot.
  • Repeat this for the rest of the dough and filling.
  • Every time, grease the parchment paper. This helps in preventing the polis stick to the paper.

Notes

Notes:
1. The polis were quite soft and sweet too. But if you compare the one with the usual maida polis loaded with oil, then I don't say it is the same.
2. Always grease the parchment paper for every poli.
3. If you don't get the parchment paper in your place, use dry maida flour and dust the poli, and roll like how you do for chapathi.
4. If needed some more sweetness add some raisins or more dates or some jaggery powder.
5. If you want to make the dry fruit poli fully with whole wheat flour as puran poli style you can do that too.
6. You can follow the same method for coconut poli filling, chana dal filling too. 
7. You can add desiccated coconut to the dry fruit poli.