SarasYummyBites

Ingredients:

For Dough
All purpose flour / Maida - 11/4cups
Powdered sugar - 1tbsp
Oil - 1/4cup
Salt - A pinch
Food lemon color - As required

For Filling:

Channa Dhal - 1/2 cup
Grated Coconut - 1 cup
Jaggery - 1 cup
Ghee - 1 tbsp
Water - 1cup

Method:

For Dough:

• Mix all dough ingredients except oil with required amount of water & knead well to bring into soft dough.
• Knead it for alleast 5 minutes & soak it completely with 1/4cup of oil for minimum 1 hour.
• After an hour, knead the dough until oil disappears & it become soft dough as shown in picture.
• Divide this dough into equal size portions & keep it aside. I got 12 balls for this measurement.

For Filling:

• Pressure cook channa dhal for 1 whistle with 1 cup of water & remove from heat.
• Let pressure settle by itself then remove the lid & drain the water.
• In a blender or Mixer grinder, add coconut & cooked channa dhal and grind it into fine paste. Then add ghee to it.
• Meanwhile heat jaggery & little water along with cardamon seeds. Mix well
• When jaggery dissolve in water completely, remove from heat & filter directly to channa dhal, coconut mixture. Discard the reduce.
• Mix well & cook this filling mixture in medium heat until it thick & leaves the sides of the vessel. stir in between to avoid filling mixture sticks to the bottom.
• Turn off the heat & allow it to cool.
• Divide this filling mixture in to equal size portion  & make sure it is double the size then outer covering balls.

For Poli:

• With help of rolling pin, roll the dough in to 5" circle & place filling ball in center and lift the edges of the dough and bring it together to seal. Press it in center & flat the stuffed balls. Do the same with rest of the balls & keep it aside for 10mins.
• Lightly dust your rolling surface with little flour & roll the stuffed balls into 10" circle or into thin parathas.  Make sure sealed side is on top while rolling & roll it gently to avoid filling oozes out from the dough.
• Heat the griddle to medium hot & place the poli over the griddle, cook on both side until it turn golden brown color. Apply ghee on both side, cool it on wire rack before storing.

Note : You can change the filling and  can do different variety of polis. For eg PURAN POLI is made with channa dhal & jaggery filling and  MANAGALORE POLI is made with channa dhal with sugar filling & mean while we can prepare COCONUT POLI with jaggery as well as sugar. If we keep veggie spice filling then you can name it as MASALA POLI which is very famous in Chennai. ( will post the recipe soon)

Radish / Muli/ Mulangi - 250 gms or 1 1/2 cup (Chopped finely)