Paruppu Purana Poli is one of the traditional Poli varieties we make for many festivals and auspicious occasions. Chana dal is cooked and concocted with jaggery, coconut, cardamom and ghee and filling is prepared. The outer cover for poli is made using maida and sesame oil along with a pinch of salt. The maida dough is spread and filled with paruppu puran and sealed and again and rolled to thin poli and cook it in tawa along with ghee. This is a wonderful South Indian dessert!
Paruppu Purana Poli (Puran Poli) is a traditional sweet dish prepared during festivals like Bogi and Avani Avittam. Apart from festivals, I used to make this yummy sweet dish often because my first Grand daughter likes it so much. It is always a pleasure to make for our kids especially when they like it so much. Many of us think doing Poli is a very tough task, but believe me if we enjoy and do it, then I bet, it is very simple and very scrumptious too. A very soft and delicious sweet dish. In my mom-in-law’s native, for events like marriages they serve the purana poli and add generous amount of ghee as topping and also serve payasam on top of it.
Tips for making Paruppu Purana Poli
Conventionally Maida is used for outer cover dough. We can substitute with wheat flour.
Knead the maida dough for atleast 10 mins to get smooth and stretchy dough.
Rest the dough for minimum 1 hour. We can even keep for 2-3 hours.
For the filling, do not overcook chana dal. Dal should be cooked, but should not be mushy.
Strain any excess water from cooked dal. Allow the cooked dal to dry completely and then grind it to powder.
Melting and straining jaggery is to get rid of the sand or any dust in jaggery. If you are sure the jaggery doesn’t have sand, then you can grind it along with the dal.
Cook the jaggery and ground dal till its thick and not sticking to pan.
Generally for jaggery filling, it will be hard to roll the poli with rolling pin. So we can grease out hands and spread it carefully to thin poli
Spread the rolled poli thin and make sure the puran is spread till the edges of the poli. If the edges don’t have puran, it will become dry after we cook.
Always cook poli in low flame. Spread ghee on both the sides and cook the poli till brown spots appear.
Store in air-tight container and consume Poli within 2-3 days.
Paruppu Purana Poli is one of the traditional Poli varieties we make for many festivals and auspicious occasions. Chana dal is cooked and concocted with jaggery, coconut, cardamom and ghee and filling is prepared. The outer cover for poli is made using maida and sesame oil along with a pinch of salt. The maida dough is spread and filled with paruppu puran and sealed and again and rolled to thin poli and cook it in tawa along with ghee. This is a wonderful South Indian dessert!
½CupSplit Bengal Gram (Channa Dal / Kadalaparuppu)
½CupGrated Jaggery
2tbspGrated Coconut
4Cardamom
Instructions
Preparation of Outer Cover Dough
Take Maida in a mixing bowl. Add salt and add water little by little and knead it to a smooth and soft dough.
Add sesame oil and knead well. Cover the mixing bowl and set it aside for minimum of 30 mins to 2 hours. The more the dough rests, the dough becomes more elastic and we can use all the dough and finish the Puran (filling). Now the dough is ready!
Preparation of Filling
Take Chana dal in a vessel. Wash it thoroughly. Add water till it soaks the chana dal and pressure cook it for 3 whistles
Once the pressure is released, Take the cooked chana dal. Drain excess water if any. Mostly there will not be any water. Still its a good practice to strain the cooked dal
Spread the cooked chana dal in a clean towel and let it dry in towel for about 15 mins.
Once the moisture is absorbed, take the dal, grated coconut and cardamom in a mixer jar and grind it to smooth powder.
Then add the jaggery to the powdered chana dal and give a pulse or two so that the jaggery is nicely mixed with the chana dal powder. We can heat the jaggery with a tablespoon of water and bring it to boil and then strain the jaggery juice to get rid of any sand and then add the powdered chana dal and mix well.
Now the Paruppu Puran is ready!
Preparing Poli
Now that we have both dough and filling ready, lets get started. Take the dough first and knead it again.
Make small lemon sized balls out of the dough and puran and keep it separately
Take a zipper cover and cut on one side and open it. Grease the top side of the zipper with little oil. Keep the dough ball on top of the zipper and start spread into a small circle
Keep a Puran ball (filling) in the middle of the spread dough and gently bring all the sides of the dough together and seal the filling carefully. Remove any excess dough after the filling is sealed.
Using a plate or using hand spread the stuffed poli dough in such a way that the puranam is spread evenly. Alternatively, We can dust the dough ball filled with the puran with rice flour and then roll it to thin poli
Repeat the above step for the rest of the dough and the Puran.
Cooking Poli
Heat tawa in low flame. Cook each rolled or spread poli in the tawa one by one.
Add ghee and cook the poli on both sides till you can see some brown spots. Always keep flame low while cooking poli so that it doesn't get burnt.
Store the cooked poli in air-tight container and poli will stay fresh for a week.
The delicious Paruppu Purana Poli ready to serve!
Video
Notes
Instead of Jaggery we can use sugar. In Nagercoil, Sugar Poli is so popular.
Generally for jaggery filling, it will be hard to roll the poli. So we can grease out hands and spread it carefully to thin poli
Always cook poli in low flame. Spread ghee on both the sides and cook the poli
Nutritional Info
Nutrition Facts
Paruppu Purana Poli
Amount Per Serving (1 Poli)
Calories 300Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 16g5%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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PREPARATION OF OUTER COVER DOUGH
Take Maida in a mixing bowl. Add salt and add water little by little and knead it to a smooth and soft dough.
Add sesame oil and knead well. Cover the mixing bowl and set it aside for minimum of 1 to 2 hours. The more the dough rests, the dough becomes more elastic and we can use all the dough and finish the Puran (filling). Now the dough is ready!
PREPARATION OF FILLING
Take Chana dal in a vessel. Wash it thoroughly. Add water till it soaks the chana dal and pressure cook it for 3 whistles
Once the pressure is released, Take the cooked chana dal. Drain excess water if any. Mostly there will not be any water. Still its a good practice to strain the cooked dal
Spread the cooked chana dal in a clean towel and let it dry in towel for about 15 mins.
Once the moisture is absorbed, take the dal, grated coconut and cardamom in a mixer jar and grind it to smooth powder.
Then add the jaggery to the powdered chana dal and give a pulse or two so that the jaggery is nicely mixed with the chana dal powder. We can heat the jaggery with a tablespoon of water and bring it to boil and then strain the jaggery juice to get rid of any sand and then add the powdered chana dal and mix well.
Now the Paruppu Puran is ready!
PREPARING POLI
Now that we have both dough and filling ready, lets get started. Take the dough first and knead it again.
Make small lemon sized balls out of the dough and puran and keep it separately
Take a zipper cover and cut on one side and open it. Grease the top side of the zipper with little oil. Keep the dough ball on top of the zipper and start spread into a small circle
Keep a Puran ball (filling) in the middle of the spread dough and gently bring all the sides of the dough together and seal the filling carefully. Remove any excess dough after the filling is sealed.
Using a plate or using hand spread the stuffed poli dough in such a way that the puranam is spread evenly. Alternatively, We can dust the dough ball filled with the puran with rice flour and then roll it to thin poli
Repeat the above step for the rest of the dough and the Puran.
COOKING POLI
Heat tawa in low flame. Cook each rolled or spread poli in the tawa one by one.
Add ghee and cook the poli on both sides till you can see some brown spots. Always keep flame low while cooking poli so that it doesn’t get burnt.
Store the cooked poli in air-tight container and poli will stay fresh for a week.
Hello, you can use wheat flour instead of maida. But traditional preparation involves maida only but nowadays health concious people replace maida with wheat flour
As per traditional Maharashtrian, you can use wheat flour but there is chance that it can get tear apart while rolling or roasting. So have to be bit careful.
Hi Mami, It came very delicious – One thing I faced is, once I added jaggery to the mixer, the whole chana dhal/coconut mix became very liquid – so, I actually did the mixing manually – Is there something that must take care while doing this in the mixie. Anyhow, the poli came out too good. Thanks.
I did not have that problem. The whole mixture just became firm after grinding with jaggery. I think the water content in the cooked chana dal is something to check. The chana dal should be cooked but not mushy and watery.
Thanks for all your recipes..You can add the mixture with few drops of ghee in the pan and cook it for few minutes and it will dry up all the liquid and it will give nice taste to the poli and it won't spoil too since you are cooking the pooranam..
Ovaoru pandigaikkum ungolada recipe try pannuven yellam correct proportion pottu pannina yellam nall varum..appadiye pannuven..Very easy to make and tastes good.
Thank you so much
Shobha Raman{Happy Avani Aavittam.
Hello Sowmya (ma’am), happy new year wishes and happy (thai maasam)pongal. On behalf of millions of your followers, would like to thank you for your unconditional service to all food lovers, the cooking community. Love all your recipes, specially how you provide step by step and also, calorie count details. Best wishes!!! on the continued journey. We are all so much indebted to you.Thanks once again!! God bless!!
Hello Bhargavi, Many thanks for your detailed feedback.This means lot to me and motivate me further. Thanks for taking time and giving such feedback. happy new year to you and your family as well.
By adding turmeric powder won't it give a different tastesmell? Kesari powder would sound better.
instead of maida, can we use any other flour? ur suggestion pls.
Hello, you can use wheat flour instead of maida. But traditional preparation involves maida only but nowadays health concious people replace maida with wheat flour
As per traditional Maharashtrian, you can use wheat flour but there is chance that it can get tear apart while rolling or roasting. So have to be bit careful.
Hi Mami. I roll my poli using rolling pin and would come out very thin
Oh Mami. It looks so delicious. I thought you would have a selling point or portal for this.
Hi Mami, It came very delicious – One thing I faced is, once I added jaggery to the mixer, the whole chana dhal/coconut mix became very liquid – so, I actually did the mixing manually – Is there something that must take care while doing this in the mixie. Anyhow, the poli came out too good. Thanks.
I did not have that problem. The whole mixture just became firm after grinding with jaggery. I think the water content in the cooked chana dal is something to check. The chana dal should be cooked but not mushy and watery.
Thanks for all your recipes..You can add the mixture with few drops of ghee in the pan and cook it for few minutes and it will dry up all the liquid and it will give nice taste to the poli and it won't spoil too since you are cooking the pooranam..
Mami will try for avani avittam
Ovaoru pandigaikkum ungolada recipe try pannuven yellam correct proportion pottu pannina yellam nall varum..appadiye pannuven..Very easy to make and tastes good.
Thank you so much
Shobha Raman{Happy Avani Aavittam.
Thank you so much for sharing your feedback Shobha. Its really encouraging me to contribute more. Keep following and share your comments
hi akka
i like your explanation .thank you happy pongal
Thank you so much 😊🙏
Hello Sowmya (ma’am), happy new year wishes and happy (thai maasam)pongal. On behalf of millions of your followers, would like to thank you for your unconditional service to all food lovers, the cooking community. Love all your recipes, specially how you provide step by step and also, calorie count details. Best wishes!!! on the continued journey. We are all so much indebted to you.Thanks once again!! God bless!!
Hello Bhargavi, Many thanks for your detailed feedback.This means lot to me and motivate me further. Thanks for taking time and giving such feedback. happy new year to you and your family as well.
Sure 🙂 My pleasure.