Puran Poli is a traditional South Indian sweet prepared during festival times and special occasions. Sweetened coconut mixture called puran is stuffed in a dough made from maida (all purpose flour) and flattened and cooked on a griddle with ghee.
- Maida or all purpose flour – 2 cups
- Chana dal (Bengal gram) – 1 cup
- Shredded jaggery – 1/2 cup
- Shredded coconut – 1/4 cup
- Sesame oil – 3/4 cup
- Ghee or clarified butter – 2 tbsp
- Cardamom – 4
- Nutmeg powder – a pinch
- A pinch of salt
- Baking soda – 1/8 tsp
- Food colour ( Lemon orange) – a pinch
- Water – 1/2 cup
Method of Preparation:
- Wash and soak chana dal for an hour.
- In a bowl, mix maida, pinch of salt and baking soda. Add water little at a time and make a soft dough.
- Now add food colour and 2 tbsp of sesame oil and knead for 5 to 8 minutes to make a soft pliable dough. Allow the batter rest for 5 hours. Only then it will become soft.
- Boil soaked toor dal until it becomes soft. It should mash when you press it hard with your fingers.
- Strain the cooked dal through a colander and allow it to cool. If required, pat it dry with paper towel or a clean kitchen towel.
- Then grind it to a fine powder. It should not become a paste.
- Heat shredded jaggery with a little water and allow it dissolve. Then filter it toremove any dirt.
- Add it back to the panand boil it for 5 minutes or till it becomes a little thick.
- Add the shredded coconut and powdered chana dal , mix well and cook it over low heat until a thick mixture is formed. Puran is ready.
- Turn of the stove and add 1/2 tbsp of ghee, powdered cardamom and
- nutmeg powder. Mix everything well.
- Make small balls from the dough of equal size. Make small balls from the prepared puran of the same size as the dough.
- Place a ball on a greased plantain leaf or a thick plastic cover and flatten it. chapathi.
- Place the puran balls in the middle and cover it from all the sides.
- Grease your palm with sesame oil and again flatten it like chapathi or roti.
- Heat the tava or griddle and cook the poli over low flame with a tsp of ghee.
- Turn both the sides and cook until it becomes golden brown.
- If you are not using ghee to cook, you can finally spread ghee on the cooked poli and serve.