Poli (Coconut & Dal mix) - 10 servings


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


  • 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.