For the Base:

For the Stuffing:

Other Ingredients:

Method:

• Add all the dry ingredients for the base in a mixing bowl and mix well.
• Add water little by little and knead the flour to form a soft smooth dough
• Knead continuously for at least 3-4 minutes. More the dough is kneaded the softer the Poli will be.
• Coat the dough with oil preferably gingelly oil and cover it with a towel or cling wrap.
• Rest it for a minimum of 15-20 minutes. 30 minutes is ideal.
• For the stuffing, wash and soak chana dhal for 2-3 hours
• Pressure-cook it for 1-2 whistles in medium flame.
• To the blender add the cooked dhal (at room temperature), half of Grated coconut, Jaggery and cardamom and give it a quick grind so that everything blend together.
• Add the rest of the grated coconut and mix well.
• Make small lemon sized balls of it and set it aside.
• Take a plastic sheet and coat it with little oil.
• Make lemon sized balls of the dough and start working on each poli.
• Spread the dough to a small paratha by hand
• Add the Stuffing to the centre and pleat. Make sure that it is well sealed. Remove if there is any extra dough.
• Spread it to a paratha again, make sure that they are not too thick or thin.
• Heat the tawa and add the poli, Spread ghee on both the side.
• Cook well by flipping in constant intervals.
• Each poli takes around 3-4 minutes in low to medium flame to cook completely.
• Serve hot, Apply more ghee before serving.

Tips & Variation:

• I have used a sandwich bag to spread the poli, you can also use milk packets or plantain leaves to spread it.
• Gingelly oil tastes authentic, vegetable or sunflower oil can still be used.
• Tastes best when eaten fresh. Can be stored for up to 3 days in the refrigerator.
• Chana dhal can be replaced with moong dhal as well. Soak moong dhal for 30 minutes and pressure-cook for 2 whistles in medium flame.
• Use Wheat flour and less ghee for healthier version, spreading wheat flour by hand will be a little difficult, rolling them is a better option.