There is another Variety of Poli which is very famous in TamilNadu called Kadambur Poli which has no coconut in the stuffing just made which dal, cardamom, and jaggery. Today is the #Bogi festival this post is surely a memorable one for me because I made the Poli @4am in the morning and shoot the video of making coconut Poli 🙂 and here is the Recipe of Coconut Poli
some tips, suggestions, and recommendations for a perfect Coconut Poli. Firstly I have used all-purpose flour for the dough you can use wheat flour but make sure you knead dough little lose than the chapati dough. Secondly, for syrup, I used the palm sugar it gives lovely color to the filling and healthy too. Finally don’t make the Poli in high flame always cook in low to medium so that it will cook inside as well. Before Heading to the Coconut Poli Recipe, Happy #Pongal2020 to all my readers and Friends. Enjoy the Thai Pongal. Do check my other Pongal/Sankranti Recipes like Complete Guide for Pongal, Paal Pongal, Sakkarai Pongal, Milagu Pongal.
Coconut Poli Recipe Video,
Recipe Card for Coconut Poli Recipe, How to make Thengai Purana Poli
- For Dough
- 1 cup All-purpose flour (maida)/மைதா
- ½ cup Water (for kneading)
- 2 tbsp oil
- ⅓ tsp turmeric powder
- ⅓ tsp salt
- For Filling
- 1 cup grated coconut
- 1 cup Powdered jaggery(i used palm sugar)
- ⅓ tsp Cardamom powder
- 2 tbsp water for making jaggery syrup
- Salt to taste
- Ghee for Toasting
- How to Make the Dough:
- Add Maida, turmeric powder, salt,1 tbsp oil and water in a mixing bowl. knead the dough for 5-6 mins to make a soft pliable dough(little loser than the chapati dough), finally coat the dough with oil and cover & keep aside for at least 1 hour.
- How to make Coconut Filling(Thengai Puranam):
- Heat the pan and add the Powdered jaggery. Add water and let the jaggery to dissolve. add the cardamom powder and mix well all together. (filter the jaggery water if it has impurities)
- Keep stirring continuously, once it reaches the string consistency add the coconut. cook the mixture till the moisture completely evaporates. Coconut Puranam(filling) is ready to make Poli.
- How to Stuff the filling and make Poli:
- Once the filling is completely cool down, make them into lemon sized balls. Place the filling in the center and bring ends together, ensuring all the sides are sealed properly. Dust and roll the Poli gently to make a 4-5 inch circles. Now Poli is ready for toasting.
- Heat the Griddle, toast the Poli on medium flame with a sprinkling of little ghee or oil over it. Flip and toast the other side till the Poli turn golden brown in color. Keep Pressing the Poli with the back of ladle while cooking so that the filling also cooked nicely. Make all the Poli in the same manner. Served hot for best taste.
Make sure that you covered the dough while resting otherwise it will turn dry.
You can also use vegetable oil if you cant find gingelly oil.
Do not cook the Poil for too long, if you do so it will turn hard.
The bolis can be stored in an airtight container for 2 to 3 days. Refrigerate it, if you want to keep it for a longer time.
Adding turmeric powder is optional. I did add turmeric powder as I wanted to avoid artificial food color.
How to make Thengai Purana Poli step by step photos,
How to Make the Dough:
Add Maida, turmeric powder, salt,1 tbsp oil and water in a mixing bowl. knead the dough for 5-6 mins to make a soft pliable dough(little loser than the chapati dough), finally coat the dough with oil and cover & keep aside for at least 1 hour.
How to make Coconut Filling(Thengai Puranam):
Heat the pan and add the Powdered jaggery. Add water and let the jaggery to dissolve. add the cardamom powder and mix well all together. (filter the jaggery water if it has impurities)
Keep stirring continuously, once it reaches the string consistency add the coconut. cook the mixture till the moisture completely evaporates. Coconut Puranam(filling) is ready to make Poli.
How to Stuff the filling and make Poli:
Once the filling is completely cool down, make them into lemon sized balls. Place the filling in the center and bring ends together, ensuring all the sides are sealed properly. Dust and roll the Poli gently to make a 4-5 inch circles. Now Poli is ready for toasting.
Heat the Griddle, toast the Poli on medium flame with a sprinkling of little ghee or oil over it. Flip and toast the other side till the Poli turn golden brown in color. Keep Pressing the Poli with the back of ladle while cooking so that the filling also cooked nicely. Make all the Poli in the same manner. Served hot for best taste.
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