This traditional recipe was taught to me by my mother-in-law. Poli is a festival favourite. The coconut poli will last at least two to three days and is a great dish to savour while travelling.
What you need
For the outer layer
Maida or finely ground wheat flour - 2 cups
Salt - a pinch
Turmeric powder - 1/4 tsp
Sugar - 1/4 tsp
Water - 1/2 cup or as required
Gingelly oil - 1 ladle
For the stuffing
Coconut – 1
Jaggery, finely grated – 1 1/2 cups
Cardamom powder - 1/2 tsp
Ghee - as required
To roll
Banana leaf – 8” x 8” or larger
Cooking instructions
Take the flour in a basin and add salt, turmeric powder and sugar.
Add enough water to make a loose dough.
Add the gingelly oil and mix well. Keep aside for at least half-an-hour.
For the stuffing, boil jaggery in water till it dissolves, and strain the syrup.
In a heavy-bottomed saucepan, mix the jaggery syrup and grated coconut. Place on stove, and stir till the mixture attains semi-solid consistency.
Roll into lemon-sized balls.
Take the banana leaf and grease it with gingelly oil.
On it, spread a lemon-sized piece of dough. Flatten it, and place the mixture in the middle. Close it and spread it with fingers into round polis.
Heat a tawa on medium flame. Place the poli with the banana leaf on top. After a minute, remove the leaf.
After one side of the poli is cooked to a golden brown, turn and cook the other side.
Sprinkle some ghee on both sides after removing from the stove.
Serve hot.
Saraswathi Ramaswamy has an avid interest in traditional South Indian cooking. She loves compiling simple recipes for her son who lives abroad.
