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May 2, 2011

Poli or is it boli?- Tamil style

        Being in Maharashtra for so many years , I have always loved their pooran poli and even tried it a few times. The South Indian style polis or bolis was rarely prepared at our place. But then I made it a point to make them during the Tamil new year this year.Well, there is a slight difference in the both the versions. The only major difference is that in Tamil nadu, the cover of the boli is made with maida and in Maharashtra,whole wheat flour/atta is used. The sweet filling remains the same. The tamil polis are thinner in contrast to the thick pooran polis made in Maharashtra.
      The polis can be stored for a couple of days even in a air tight container kept outside. Heat on a tava with some ghee before you serve them. Due to the humid climate in Singapore, I store them in refrigerator and microwave for a few seconds before serving them.
Tamil poli
Ingredients-
For the cover
Maida/All purpose flour- 1 cup
Salt- a small pinch
Yellow colour- 1/4tsp(or use turmeric powder)
Oil-1tsp

For the stuffing-
Channa dal- 1/2 cup
Jaggery 1/2 cup or more if you prefer it more sweet
Cardamom powder- 1tsp

Ghee-1tbsp

Method-
           Combine all the ingredients (under for the cover) and make a soft , smooth and firm dough using water.  knead using oil at the end to prevent it from becoming sticky.
           Cook the channa dal in cooker till it becomes soft , but not very mushy. Allow it to cool, drain the water. Grind it in a mixer till it becomes a paste. Now heat jaggery in a pan with a 1/4 cup water. When the jaggery dissolves and boils,add the ground dal along with cardamom powder and mix. Keep stirring till it becomes a thick paste. Your stuffing is ready.

How to assemble-
          Pinch of a lemon sized portion of the dough. Roll it to a circle. Place a small ball of the stuffing in the center. Seal the ball. Now roll it again with a rolling pin to a thin circle.
          Heat a tava. Place the circle on the hot tava. Allow it to cook. Now flip and cook on the other side. When small dark brown spots appears on it, it is cooked.Brush generous amount of ghee on both sides. Serve warm.

See step by step preperation of pooran poli here.

15 comments:

Shama Nagarajan said...

delicious tempting polis

Prathibha said...

I love holiges..looks super yummy...we make the cover with chiroti rawa which makes it feather light n soft...

Divya.M said...

i love this poli..my mom used to prepare the same...looks gr8

Radhika said...

love it anytime.

aipi said...

perfectly made polis- hubby loves these very much :)
US Masala

Nithya said...

My all time favorite :)

Hamaree Rasoi said...

I do not know which style these polis are but I am sure that they taste wonderfully delicious.

Deepa
Hamaree Rasoi

Sunanda said...

Poli looks absolutely delicious..
Sunanda's Kitchen

Usha said...

The polis look awesome !

Priya said...

Delicious poli,i'll happy have it rite now..tempting.

Priya (Yallapantula) Mitharwal said...

whatever it is called, it tastes yummy. In Andhra, they are called either abbatlu or bobbatlu. In my house, mom makes it using yellow moong dal and sugar, instead of chana dal and jaggery.

Torviewtoronto said...

delicious looking poli Sowmya

revathi said...

Delicious ones... aweosme :) This is a sure sweet treat for the eyes and taste..
Reva

Mehjabeen Arif said...

we love polis at home.. all time favorite!

notyet100 said...

still to try this,..;-)

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