Paruppu Purana Poli
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!
Servings: 4 people
Calories: 300kcal
Equipment
- Tawa
- Mixer Grinder
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
Ingredients for Outer Cover
- 1 Cup Maida (All Purpose Flour) 1 Cup - 250ml
- ¼ teaspoon Turmeric Powder
- 2 tablespoon Sesame Oil
- a Pinch Salt
Ingredients for Filling
- ½ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ½ Cup Grated Jaggery
- 2 tablespoon Grated Coconut
- 4 Cardamom
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
Nutrition
Serving: 1Poli | Calories: 300kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g