Tuesday, October 22, 2013

Paruppu Poli Recipe | Puran Poli | Diwali Special Recipes

Whenever I travel in train, I prefer to buy the Poli's they sell there. I am not sure about the quality of the Poli they make, but it tastes awesome. I too love the rich ghee version of coconut and Paruppu poli they serve in the Adyar Anandha Bhavan. I always wanted to try it at home and recently when I made Suzhiyam, I reserved some Channa dal filling for making this poli and it came out really well. I am planning to try the coconut poli too. Let us learn to make the divine Dal Poli's.
Ghee- for toasting and spreading poli 
For the filling: 
Channa Dal - 1/2 Cup 
Jaggery (Grated) - 1/2 Cup 
Coconut - 2 tbsp 
Cardamom (Powdered) - 1/4 tsp 
Ghee - 1 tbsp
For the Outer layer
Maida - 1 Cup
Oil - 1/4 Cup + 2 tbsp
Water- 2 tbsp or as required 
Salt - a pinch
Turmeric powder - a pinch
1. Dry roast the Channa Dal for few mins and pressure cook it with water for 2 or 3 whistles. Don't overcook and make it mushy. Let the dal maintains its shape. In a food processor, pulse the Jagerry with cooked Channa dal once and keep it aside.
2. Meanwhile dry roast the grated coconut until it turns golden brown. Add it to the channel dal, jaggery mixture
3. Now sprinkle the Cardamom powder and ghee on top of this and form it into small lemon sized balls. Mix the maida, salt, turmeric powder and oil. Add water little by little and form a smooth dough, similar to chapathi dough.
4. Divide the dough into equal lemon sized balls. 
5. Take a banana leaf or zip lock pouch. Apply some ghee on it and place a maida ball on top of it. Spread it into a disc using your fingers. Place a pooranam ball on top of it and seal the edges as shown below. Again spread it into a disc using your fingers. (The same procedure of making Aloo paratha is followed.)
6. Heat the tawa and drizzle some ghee. Transfer the spread poli carefully on to the tawa.  Apply some ghee on top of it and flip to cook the other side too. Cook it on very low flame and when it turns golden brown remove from tawa.
Enjoy the poli when it is warm. If cooled, warm it once before serving for best results.
Points to remember:
  • You can skip the channa dal and use coconut, jaggery as filling too. I will be posting the coconut poli soon.
  • Don't compromise on ghee/oil for the dough while kneading and spreading. If you use less oil/ghee, then it will be difficult for spreading.
  • Make the pooranam stiff and hard, it should not be watery so that it will not come out of the dough while spreading.
Warm Regards,
Happy's Cook - Divya


  1. Poli looks delicious.

  2. very nicely and perfectly made paruppu poli, looks very tempting...

  3. u made it perfect and loved the way u presented it in valai ilai...

  4. perfect looking paruppu poli...tempting clicks

  5. i love the step by step shots very help ful

  6. It is a perfect dish to celebrate a any occassion in Maharashtra. Yummy, traditional and delectable.

  7. For me this was an very very tough recipe to do.. perfectly done....

  8. wow wow so perfectly made paruppu poli :) looks super delicious dear !! very well explained !!

  9. Such a tempting and prefectly made polis, cant resist to them.

  10. Looks very delicious and yummy.


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