Paruppu & Thengai Poli

For the Base:

All Purpose Flour 2 Cups
Salt 1/4th Tsp.
Turmeric 1/4th Tsp.
Oil 1 Tbsp

For the Stuffing:

Chana Dhal 1 Cup
Jaggery 1 Cup
Coconut 1 Cup
Cardamom 3-4 Pods

Other Ingredients:

Oil To spread
Ghee To cook & serve
Plastic sheet or plantain leaf 1 or 2


  • 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.

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