Main Menu

Poli (పోలి, போலி, पोली)

poli1-desibantu

Poli (పోలి, போலி, पोली) is a special sweet. It is called as Bobbatlu (Andhra), Obbatu (Karnataka) or Puran poli (Maharashtra), whatever the name is, this is one divine sweet which no one can resist. It is very popular during festivals and weddings or as a matter of fact at any kind of functions. In Andhra and Maharashtra bobbatlu are made with Chanadal, but in Karnataka it is made with Toor dal.

Redional Dish: Andhra Pradesh;Karnataka, Kerala, South India and North India.

Cuisine Style: Andhra Pradesh | Preparation Time 20minutes | Cooking Time 30minutes | Type Sweet | Take any time | Shelf Life: 3 days if refrigerated

Appx. Nutritional values calculated for 1 serving ( 1no):Calories (241 kcal), Carbs (0 g), Protein (13 g), Fat (21 g).

Ingredients to serve:

  • Maida (All purpose flour) 2 cups
  • Shredded coconut  1 1/2 cups ( optional)
  • Channa dal  1/2 cup
  • Jaggery  3/4 th of grated coconut (adjust to taste)
  • Salt  a pinch
  • Cardamom   4
  • Oil  6 to 7 tbsp

 

Method:

Preparation of dough:

  1. Take maida in a bowl, add salt, and combine well
  2. knead the flour by adding water and make a soft dough. Keep it aside for 2 1/2 hrs.

Preparation of puran:

  1. Soak channa dal in water for an hour.
  2. Drain the water and add the dal to boiling water and let it cook.
  3. Dal should be soft to touch. It should not be overcooked.
  4. Now drain the water and let it dry for sometime.
  5. Melt jaggery and cook at medium heat for 10-15 minutes.
  6. It should become a thick but free flowing liquid.
  7. In the mean time, grind the channa dal into a coarse powder.
  8. Now add the grated coconut to the jaggery and mix well followed by channa dal and ground cardamom.
  9. Combine them to form a solid which is puran.

Preparation of poli:

  1. Take a small ball from the dough and roll it into a small thick chapathi on an oil spread thick plastic sheet.
  2. If you use your hand wet your palms with oil and spread the dough.
  3. Now place a small ball of the puran on the center and fold all the sides.
  4. Again spread it into a small chapathi.
  5. Heat griddle and fry the poli by turning both the sides. You can add oil if necessary.

 

Other Varients / Cuisine Style: 1.  Bobbatlu 2. Puran Poli .3. Bobbatlu with fennal powder. 4. Bobbatlu without coconut . 5. Bobbatlu garnished with poppy seeds. 6. With different fillings like sooji halwa.

6. Puran made with moogdal.


 

, , , , , ,

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.