Thengai poli / Coconut puran poli / Sweet poli with coconut filling / Thengai poorna poli - Pongal recipes

Written by: 7aum Suvai
I wish all my readers and blogger friends a very HAPPY PONGAL. I am posting Thengai poli / Coconut puran poli on the occasion of pongal festival 2017. I have already posted  kadalai paruppu poorna poli/ Bengal gram stuffed poli and beetroot stuffed poli. Now I have prepared poli with coconut as a stuffing. I remembered those days when I was a kid my dad used to buy me hot sweet poli’s from a street food shop. It tastes like heaven when I think about it, I can feel the taste in my mouth even now.  Now I miss my dad and all those yummy street foods too.

Thengai poli / Coconut puran poli




Ingredients:
Yields around 10 medium sized poli
For outer layer:
      • 1 1/4 cup – All purpose flour
      • 1/8 tsp – Turmeric powder
      • 2 to 3 tbsp – Sesame oil (for kneading)
      • Water enough for kneading
      • Salt to taste
Coconut filling:
      • 1 cup – Coconut (grated)
      • 3/4 cup – Jaggery / vellam (powdered)
      • 1/4 tsp – Cardamom powder
      • 1 tsp – Oil / ghee
Thengai poli / Coconut puran poli
Preparation method:
Making of coconut filling:
  1. Heat a pan, add powdered Jaggery and enough water to cover Jaggery (approximately 1/4 cup) and bring it to a boil, cook until Jaggery dissolves completely. Remove from flame and strain to remove all the impurities.
  2. Bring back the Jaggery syrup to flame and allow them to cook until it become slightly thick. Now add grated coconut, cardamom powder and stir well continuously till it roll like a ball and does not stick the sides of the pan .
  3. Finally add ghee and mix well, switch off the flame and allow them to cool completely. Make small balls out of the thengai poornam and keep it aside.
Thengai poli / Coconut puran poli

Thengai poli / Coconut puran poli
Making of thengai poli:
  1. Take a mixing bowl, add maida, turmeric powder, salt and mix well. Add water slowly while mixing and kneading to make very soft dough.  Add sesame oil on top of the dough and knead it again. Cover and set it aside for 4 to 5 hour.
  2. Make small lemon sized balls with the dough. Roll the dough a little and place the stuffing in the center, join the edge. Take a plastic sheet or a plate, apply little oil or ghee and place the dough on it. Using palm slowly spread them out like chappathi.
  3. Heat ghee in a tawa and cook the rolled poli by adding ghee all around. Flip over and cook on other side until light brown spots appear. Thengai poli is ready.
Thengai poli / Coconut puran poli

Thengai poli / Coconut puran poli
Notes:
  • The dough should be soft, but not sticky to touch.
  • You can also roll dough using rolling pin instead of using your palm.
  • If you find it difficult in rolling, you can use little wheat flour or rice flour as optional for dusting.
  • You can increase or decrease jaggery as per your sweet level.
Thengai poli / Coconut puran poli

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