Thengai Poli is another traditional and popular Poli variety. Coconut and jaggery are concocted to a tasty puran which is then stuffed inside maida based outer cover, spread into thin roti and then cooked in low flame. Serve the hot Coconut Poli with pal Payasam and a topping of ghee and slurp!!!
Coconut Poli (Thengai Poli) is a delicious Indian recipe served as a Dessert. Thengai poli is another delicious variety of poli. Most of us make dal poli for Aavani avittam or bhogi pandigai. This coconut poli is a one of the main sweet available for sale in many Boli stalls and sweet shops in south india. Most of us like the pooranam we pepare for modak. we are going to make the same filling and stuff it inside the maida dough and make these delicious polis. Conventioally all variety of polis are made using all purpose flour. But now most of us are calorie specific and so, u can use half measure of maida and half measure of wheat flour also. I have explained here the conventional way of making using maida.
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Mixing Bowl
Tawa
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Resting Time: 2 hourshours
Total Time: 2 hourshours55 minutesminutes
Servings: 8Poli
Calories: 226kcal
Author: Sowmya Venkatachalam
Thengai Poli is another traditional and popular Poli variety. Coconut and jaggery are concocted to a tasty puran which is then stuffed inside maida based outer cover, spread into thin roti and then cooked in low flame. Serve the hot Coconut Poli with pal Payasam and a topping of ghee and slurp!!!
Take a mixing bowl. Add a cup of maida and add a pinch of salt and mix well. Add water little by little and knead it to a nice and soft dough.
Add a tablepsoon of oil and knead the dough nicely for 5- 10 minutes. Add another tablespoon of oil and knead well again. Let this dough rest aside for 1 hour. The kneading and adding oil makes the dough more softer and it would be easy for us to spread the maida with filling nicely and also helps to get softer polis.
Outer Cover dough is now ready. Close and let it rest. Lets prepare the filling.
Preparing Coconut Filling
{Optional}Grind the grated coconut in a mixer by giving a pulse or two. This is to make sure the grated jaggery is smooth and does not have any chunks of coconut pieces. If the coconut is nice and smooth, the filling will not come out and we will have nice polis
Heat a sauce pan and add the grated jaggery. Add 2 tablespoon of water and allow the jaggery to melt completely. Once the jaggery is completely melted, remove the sauce pan from the flame
Keep another pan in flame and strain the jaggery juice to the pan. Bring the jaggery juice to boil
Add the grated coconut to the pan and mix the jaggery and coconut well so that they are combined nicely. Cook till the purnam is thick. You can take a small quantity of puranam and check if you can roll it to a ball. This is the correct consistency to remove from the flame
Now the coconut filling is ready!
Preparing Poli
Take a parchment paper or banana leaf or a zipper cover. Grease the sheet with oil nicely so that after spreading poli, it would be easier for us to remove from the sheet and add it to the pan. For Parchment paper we don't need greasing.
Take a small lemon sized ball out of the dough and keep it on the greasy sheet. Grease your fingers with oil and spread the dough ball to a small circle.
Take a big lemon sized ball out of the puranam and place it on the spread dough and bring all the edges and cover the filling and seal it nicely
Again using your greasy fingers pat the dough and spread it carefully to make sure the filling is not coming out and spread it to a circle like a chapati. Keep this aside.
In the same way shape and make rest of poli
Cooking Poli
Heat a pan, slowly remove the spread out poli from the plastic sheet and add it to the pan. Add a teaspoon of ghee around the poli and cook the poli in medium flame till you see small bubbles and the bottom part is cooked.
Flip the poli and allow it to cook on the other side. Apply little more ghee and allow the poli to cook
Remove the cooked poli from the pan and place it on a plate. In the same way cook the rest of the spread polis.
The delicious and tasty Coconut Poli is all ready to serve! Serve with ghee topping or warm milk topping and enjoy the dish.
Nutritional Info
Nutrition Facts
Coconut Poli Recipe | Thengai Poli Recipe
Amount Per Serving (1 Piece)
Calories 226Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 25g8%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Method for making outercover:
Take a mixing bowl. Add a cup of maida and add a pinch of salt, turmeric and mix well.
Then, Add water little by little and knead it to a nice and soft dough.
Next, Add a tablepsoon of oil and knead the dough nicely for 5- 10 minutes. Add another tablespoon of oil and knead well again. Let this dough rest aside for 30 minutes. The kneading and adding oil makes the dough more softer and it would be easy for us to spread the maida with filling nicely and also helps to get softer polis. Now the dough is ready
Method for making Puranam (Filling)
Grind the grated coconut in a mixer by giving a pulse or two. This is to make sure the grated jaggery is smooth and does not have any chunks of coconut pieces. If the coconut is nice and smooth, the filling will not come out and we will have nice polis
Heat a sauce pan and add the grated jaggery. Add 2 tablespoon of water and allow the jaggery to melt completely. Once the jaggery is completely melted, remove the sauce pan from the flame
Keep another pan in flame and strain the jaggery juice to the pan. Bring the jaggery juice to boil
Add the grated coconut to the pan and mix the jaggery and coconut well so that they are combined nicely. You can take a small quantity of puranam and check if you can roll it to a ball. Add ghee and mix once. This is the correct consistency to remove from the flame
Now the puranam is all ready
Cooking Polis
Take a plastic sheet and spread it nicely. Grease the sheet with oil nicely so that after spreading poli, it would be easier for us to remove from the sheet and add it to the pan. So grease the plastic sheet nicely. Take a small lemon sized ball out of the dough and keep it on the greasy sheet. Grease your fingers with oil and spread the dough ball to a small circle. Take a big lemon sized ball out of the puranam and place it on the spread dough and bring all the edges and cover the filling and seal it nicely
Again using your greasy fingers pat the dough and spread it carefully to make sure the filling is not coming out and spread it to a circle like a chapati. Keep this aside.
Heat a pan, slowly remove the spread out poli from the plastic sheet and add it to the pan. Add a teaspoon of ghee around the poli and cook the poli in medium flame till you see small bubbles and the bottom part is cooked. Flip the poli and allow it to cook on the other side. Apply little more ghee and allow the poli to cook.
Remove the cooked poli from the pan and place it on a plate. In the same way cook the rest of the spread polis.
The delicious and tasty Thengai Poli is all ready to serve! Serve with ghee topping or warm milk topping and enjoy the dish.
We used to know if you roll it is poli and if you use your hand and do it in a plastic sheet or vazhai elai it is ubbuttu I don't why it is called poli even if it is spread with hand. take care
We used to know if you roll it is poli and if you use your hand and do it in a plastic sheet or vazhai elai it is ubbuttu
I don't why it is called poli even if it is spread with hand.
take care