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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I just love this mildly sweet , super thin , unbelieveably soft South Indian sweetmeat . It is so light , you won't believe that you actually ate something for the last few minutes . But you need lotsa patience and time to make dis . Read more . Abs NO rushing ! Ingredients:
1 c chana dal / split chickpea lentil |
1 c jaggery , powdered |
1 tsp cardamom , powdered |
1 1/2 c all purpose flour |
milk |
1 pinch of turmeric |
pinch of salt |
oil |
Directions:
1. Mix flour , turmeric, salt.
2. Make a soft, rubbery dough by mixing with a little milk and a fair amount of oil.
3. Cover and set aside for an hour or so .
4. Cook Chana dal in pressure cooker to a soft consistency .
5. Drain all the water.
6. Add jaggery to the dhal and cook for another 10mins .
7. Grind it dry .
8. Add the spices and mix well with hand to get a smooth mixture.
9. Cool it to room temperature .
10. Make small balls .
11. Now , take a ball of dough and spread with hand , by pulling . Keep a ball of filling in the middle and cover with the dough and seal the ends .
12. Apply oil to a plastic sheet or banana leaf ,
13. Roll the ball like a thin large pancake , making sure the filling dunn spill out .
14. Heat a greased griddle over medium heat .
15. Invert the poli on the hot griddle and slowly peel off the leaf / plastic sheet .
16. Roast till it gets to a golden brown colour on both sides .
17. Serve hot / cold .
18. I like it served in room temperature .
19. This delicious sweetmeat can be eaten as such .
20. Store in a zip lock bag and can be frozen for weeks .
21. When serving , just microwave it .
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