Ingredient
Channa dal - 2 cup
Cardamom pods - 2 pods
Jaggery - 2cup
Sugar - 2 Tbsp.
Grated Coconut - 1/2 - 3/4 cup
Maida - 1 1/2 cup
Butter - 2 Tbsp.
Rice flour - 1 tsp.
Salt - pinch
Suji( rava) - 1 tsp.
Method
1) Soak channa dal for 4- 5 hrs. As this is will fasten the process of boiling the dal, else you can straight away boil the dal
2) Cook the dal till it is done(to know the consistency, the dal should retain its shape, but when pressed between the fingers it should get mashed) and drain all water when hot, and let it dry, if the moisture remains, then transfer the dal on the paper towel and allow it to stay for 10 minuets
3) Add Jagery, Coconut and Cardamom pods to channa dal and grind it in the wet grinderwithout adding water ( we can use the mixer but would be a tedious process). I also added 2 Tbsp. of Sugar as they say it enhances the sweet taste along with jaggery. If the mixture becomes watery, you can place the mixture in a pan and heat it on the medium heat on gas top till it becomes thick which will take about 10-13 minutes. Allow it to cool completely only then the stuffing can be made into small balls else it will stick to the hand.
4) Make a soft dough (consistency that of chapathi flour) with maida, suji, rice flour, melted butter and a pinch of salt.
5) Stuff the channa dal stuffing in the dough as shown; make sure that the stuffing is double the size of the outer dough.
6) My mom used to use plastic sheet to spread this bread, but I didn’t do that, instead I took a glass plate, greased it with oil and then spread the dough.
7) Cook on a hot griddle
Serve hot or cold with ghee.
Pooran Poli is a Maharashtrian dish. The poli is in itself a delicious sweetmeat and is often eaten as such. It may be served with a spoonful of ghee. Poli is often served with milk, which may be sweetened or flavoured with almonds and pistachio. In certain areas, polis a tangy, tamarind-based sauce (similar to the base of pulihora) is served with the poli, to enhance the experience by combining very disparate flavours. In Maharashtra, the tangy sauce is called katachi amti.
ReplyDeleteIn Goan cuisine and the cuisine of the Konkani diaspora in Karnataka and Kerala, punn-poli or Holgi, is generally served with coconut milk flavored with nutmeg and sweetened with jaggery.
In other parts of Karnataka, holige or bele obbattu is served with ghee and hot milk. A variant of the bele obbattu is the crunchy kai obbattu that is prepared with jaggery and coconut. This is usually eaten dry with ghee.
In the Vidarbha region of eastern Maharashtra, the puran polis are soft, since the stuffing is made with jaggery. In western Maharashtra, the powdered white-sugar version is preferred, resulting in a crunchy puran poli.