Poli (Coconut & Dal mix) - 10 servings
Ingredients
For the poli outer dough:
All Purpose Flour / Maida - 1 cup. 1/2 cup wheat and 1/2 cup Maida can be mixed and used, however, the softness of the poli may be a little less.
A pinch of salt
A pinch of turmeric powder
3/4 cup of water
3 to 4 tablespoons of oil
For the Poli filling:
1 cup of chana dal
3/4 cup of jaggery
1/4 cup of coconut (grated)
1/2 teaspoon of cardamom powder
3 teaspoons of ghee
Instructions
For the dough add the flour mix, salt, and turmeric powder to a mixing bowl.
Mix well and slowly add 1/2 cup of water and knead to make a soft dough. Sprinkle oil all over the mix and knead well. Once done, apply a little oil and set aside for 30 minutes.
For the filling, grind the jaggery to a fine powder.
Next, take the chana dal and add sufficient water over and above the dal level. Pressure cook for 4 whistles. Once done, allow the steam to settle and take off the whistle.
Drain the water and check if the dal is cooked to the extent that it is mashable with fingers. If so, mash and mix well with a ladle. If not, pressure cook once again for 1 or 2 whistles, else blend well in a mixie. The dal should be a smooth paste, set it aside.
Now place a Kadai on the stove, add 2 tsp of ghee, the dal paste, and the ground jaggery powder, and cook for 3 minutes. To this add the grated coconut, and cook till oil oozes from the sides of the pan. This should take about 5 minutes in total.
To finish the filling, add cardamom powder and the remaining 1 tsp of ghee and mix well. Set aside to cool. Once it cools down, make small balls shape small balls from it and set aside.
To make the polis, take a banana leaf or any smooth texture base. Grease with a little oil or ghee.
Take some dough mix, make it a ball, and press to make a dent in the center. Then place the filling in the center and seal the edges.
Now flatten it with oiled hands till it is like a thick Chapathi. Use a Chapathi roller lightly to make it medium-size and smooth.
Cook on a hot pan till golden on both sides. Use ghee when making the poli.
Serve hot.