In our family we do this poli during most of the special occasion, especially for Diwali, Ugadi and Varalakshmi viratam. Poli is very tasty and traditional recipe which are rarely made during festival season. In my way of doing poli there is a small difference when it comes to stuffing, usually all will prepare stuffing in channa dhal but we use toor dhal for purnam which is also traditionally done from my hubby’s native Krishnagiri. My MIL is an expert in doing polis she will finish making 30 tasty polis in just 30 min. I am slowly catching up the method and now practised for many times and finally I got the shape and taste as my MIL use to prepare and got certificate for the same from my hubby also.
For outer layer:
Maida – 2 cup
Salt a pinch
Oil ½ cup
Toor dhal – 11//2 cup
Jaggery – 11/2 cup
Cardamom a pinch
Ghee – 2 tsp
- In a bowl add maida , a pinch of salt and mix well by adding adequate water to make a smooth dough (softer than chapathi dough). Add oil to this dough and keep it aside for minimum 2 hours (oil should float on dough).
- Grate the jaggery and keep it aside.
- Wash and soak the toor dhal for 1 hr. Then cook the toor dhal in an open pan till soft and well cooked (don’t cook for mashy).
- Now drain the water from the cooked dhal and spread in a plate and allow cooling for room temperature.
- Grind the cooked dhal with grated jaggery and cardamom powder in a mixer in to coarse and thick paste (don’t grind for long time just on and off for 2 times).
- Now transfer this puranam into a bowl and add some ghee on top and mix well.
- Now make out small balls for filling.
- Now collect the oil from maida dough in to a small bowl (can use for roasting poli).
- Take a plastic sheet/ banana leaf and grease some oil in it. Now take a small portion of Maida and spread with your fingers and place a small ball of puran and cover well.
- Now flatten well into a thin and round shape.
- Now carefully place the poli in to a hot tawa and flip on both sides until golden brown colour.
Delicious and soft Obattu/Poli is ready to serve with ghee.
- Instead of using toor dhal can substitute with channa dhal for doing purnam.
- Poli will be fresh in a room temperature, until 2 days no need to refrigerate it.
- Take care while cooking the dhal doesn’t cook for mashy.
- While grinding for puran don’t make it as a paste, if it goes watery then add some roasted gram powder, grated coconut(optional) and ghee 2 tsp and fry in a pan for 5 min it will become thick and flavourful.Then you can use for stuffing.
- Excess drain water from cooked dhal can use for preparing Rasam "Obattu Charu" it will be more tasty.