Monday, 18 April 2011

Poli - Paruppu poli, Thengai poli

Hogenakkal, yes that’s what comes to my mind, next to my granny when I think of poli. People who have visited this tourist spot en route to Salem, would have witnessed women sitting in a line making hot poli, along the stretch that leads to the beautiful water falls. Apart from the enticing aroma of the ghee laden poli, the 'yellow colour' of the poli attracts me a lot, as the poli that my grandmother used to make was usually colourless. The sweet smell of poli,  the freshly caught fish that is fried till crisp and brown will not fail to make anyone hungry, but the polluted water and rubbish littered all around will only kill our appetite, yet, nature continues to be beautiful, unperturbed by human intervention and the water falls thunderously like a little sister of Niagara enchanting a huge number of tourists throughout the year.

Paruppu poli or other wise called oppittu
Flour (maida)           1 cup
Bengal gram            1/2cup
Jaggery                    1/2cup
Cardamom               2
Turmeric powder     1/2tsp
Salt                          1/4tsp
Plastic sheet or Banana leaf

Combine flour, salt, turmeric powder, a tsp of oil, mix, add water and knead to a soft dough.
Drizzle a table spoon of oil on the dough and leave it to marinate for an hour or two.
In the meantime, cook bengal gram with a pinch of turmeric powder in water.
To the cooked bengal gram, add melted jaggery and cardamom and grind to a fine paste ( can sprinkle water if necessary and adjust the sweetness at this stage, add more jaggery if desired)
Transfer the bengal gram mixture to a pan and stir continuously on medium heat until the mixture thickens and gathers well ( this is done to get rid of excess moisture). Let it cool.
Divide the mixture into 6 portions or balls and keep it aside.
Divide the dough into six portions  as well.
Take a portion of the dough, place it on a well oiled plastic sheet and spread it to a thin disc by hand( since the dough is well oiled it will be easy to spread without dusting any flour)
Place a portion of the filling in the middle, bring the edges over the filling and cover it.
Again drizzle some oil, turn the it upside down, cover with another plastic sheet and using a rolling pin, roll it into a thin sheet of poli.
Transfer this to a hot tawa and cook on both sides on medium heat, add some oil, now and then for the poli to cook.
When done spread a little ghee on the poli and serve hot. Repeat the same with the rest of the dough.
If a banana leaf is used then flatten it by hand, add more oil to the dough if necessary.
A traditional poli would be very thin and crisp, that can be achieved by using plastic sheet and rolling pin.

Thengai poli - Coconut poli
I have made coconut poli without using turmeric powder and it is the same as that of paruppu poli but for the filling.

Flour          1 cup
Salt            1/4tsp
Make a dough, same as the previous one and let it rest.

Coconut         1cup (grated)
sugar              1/3cup
Cardamom     3 crushed or powdered

Take coconut, sugar, cardamom in a pan and stir until the sugar melts and combines well with the coconut. When it gathers well and begins to leave the sides,  remove from heat and let it cool. Divide into portions and use it as a filling for the poli.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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