Coconut Poli Recipe, How to make Thengai Purana Poli + Video
Prep time
Cook time
Total time
coconut poli recipe | how to make Thengai Purana poli, poli with step by step photo and video recipe. Indian sweets are mainly targeted and prepared during the festival seasons like Holi, Diwali and Ganesh Chaturthi.
Recipe type: Dessert
Cuisine: Indian
Serves: 4
  • 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
  1. How to Make the Dough:
  2. 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.
  3. How to make Coconut Filling(Thengai Puranam):
  4. 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)
  5. 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.
  6. How to Stuff the filling and make Poli:
  7. 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.
  8. 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.
To get soft Polis, then knead the dough for at least 5-6 mins and then coat it with oil. It should be loose and soft.
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.
Recipe by Prema's Culinary at