Yields : Around 10 Poli
Ingredients:
All Purpose Flour - 1 cup (Maida)Rava - 1 tsp (Sooji)
Rice Flour - 1 tsp
Salt - a pinch
Channa Dal - 1/4 cup (Kadalai Parupu)
Jaggery - 1/4 cup
Cardamom Powder - a pinch
Ghee - 2 tbsp
Gingely Oil - 4 tbsp
Procedure:
- Boil Channa Dal for 5 whistles. Add jaggery and cardamom powder to boiled channa dal and cook in low flame so that jaggery melts. Switch off the flame after the stuffing reaches thick consistency. Let the stuffing cool. After it cools down completely, stuffing will get more thick.
- Take a bowl. Add All purpose flour, rava , rice flour and salt to it. Add water in small instances and start kneading the dough. The dough should be little sticky only so that we can expand it easily. Add 2 tbsp of gingely oil to the dough.. Make sure dough is covered fully with oil. Close the bowl with a cling wrap and let it sit for 1 to 2 hours.
- Take a small lemon sized ball. Place it on a greased plastic sheet. Expand it with your palm.
- After stuffing cools down, make small balls out of it.
- Place the stuffing on expanded dough.
- Close the dough and expand it again with your palms. Always use oil for expanding poli.
- Heat a dosai pan. When its hot, place poli on it. Add Ghee+Gingely oil to it. When its cooked on one side, slightly turn it to other side. Serve the poli after it is cooked on both the sides.
- You can prepare the poli with Ghee alone. You can also prepare poli with Gingely oil alone.
- Enjoy delicious poli!!!