Poli – is a traditional sweet generally made during the festive days. It needs very less ingredients to prepare – it contains pulse giving the essential nutrients for us and we use a natural sweetener called jaggery, that will go soft with even elderly and diabetic people. Its a snack that will be enjoyed by people of all ages.
We can make 6 to 8 poli with this measure
For making base
- Maida – 250 grams
- Turmeric – 2 pinches
- Oil – 50 ml (groundnut or refined oil can be used)
- Salt – 2 pinches
For preparing the Stuffing
- Jaggery – 300 grams
- Water – 100 ml
- Cardamom – 5
- Ghee – 2 tablespoons
- Yellow Gram – 250 grams
Things to be done before we start cooking
- Soak 250 grams of yellowgram for 4 hours.
- Break the solid chunks of jaggery to fine pieces (or try to powder it). Keep them aside in a bowl.
- Break 5 cardamoms with our hands, to small pieces. Keep them ready in a small bowl.
Steps to Prepare
Place a 3-litre pan on the small burner – turn on the flame and keep it in HIGH Mode.
Pour in 500 ml water. Then add the 250 grams of yellowgram (that was soaked for 4 hours) to pan.
Close the pan with a lid.
Let the water boil and yellowgram get cooked till it becomes soft.
In the meanwhile, lets prepare the dough.
Take a wide mouth vessel, put in the below 3 items –
- 250 grams of maida.
- Salt – 2 pinches (less than 1/4 tablespoon)
- Turmeric powder – 2 pinches (pinch means less than 1/4 tablespoon)
With bare hands, start stirring and mixing the maida along with salt and turmeric powder.
Then, make a small pit in the middle of flour and pour 50ml oil and a little of water (50 ml) in that small pit.
Make small rotations with hand so that maida mixes well with water and oil and at the end we get a soft dough.
Pour a little oil (say 50 ml) over the dough and around it – let the dough soak in oil for 10 minutes.
Now, let’s check the yellowgram, if it has cooked, water will be completely dry and the dal will be very soft.
Transfer the cooked dal to our mixy jar, grind it to a coarse powder. Never add water while grinding.
Place pan on the burner, turn the flame to LOW mode, then add the below –
- Jaggery – 300 grams (broken to smaller pieces)
- Water – 100 ml
Stir till all the jaggery powder dissolves in water and then turn flame to high mode.
Continue stirring till water boils well. Then turn the flame to low mode.
- add the powdered cardamom (5 pieces) to the jaggery mix in pan.
- add the powdered yellowgram to the jaggery mix.
Start stirring well for 20 seconds.
Pour in 2 tablespoons of ghee to the pan. Stir continuously till the contents in pan become a little dry and suitable to make laddoo.
Then, turn off the flame.
Let the sweet mixture in pan cool down to room temperature.
This sweet mixture thus obtained is called “Poornam”
Once poornam gets cooled down – apply oil to both palms and take a little from the poornam, roll it between your palms to make medium sized laddoos.
Repeat this step to make ball (laddoos) of all the poornam.
- Take a banana leaf, grease the banana leaf and place a portion of the dough on it. Spread it with your fingers into a small disc and place the poornam on it.
- Close the edges.
- With your fingers greased generously with oil gently make polis and make it into a disc shaped one.
- Heat a tawa and keep it in a very low flame.
- Once the tawa heats up well, slowly transfer the banana leaf onto the tawa and take it out gently.
- Cook on both sides and smear a tablespoon of ghee and repeat the same for rest of the dough and poornam.