Paruppu Poli

Called obbatu, bobbatu, Puran poli depending on where you come from.

Traditionally made only with maida. Variations exist. Maida-Rava (1:1/4 ratio) or like I have used whole wheat atta-maida mix may be used.

Poli

Ingredients

Whole wheat flour 2 cups

Maida 1/4 cup

Chenna dal 3/4 cup

Jaggery 3/4 cup

Cardamom powder 1/2 tsp

Ghee

Salt

Get Cooking!

1. Mix the atta, maida with a little salt, a spoon of ghee. Add water and make into a smooth dough.
2. Add another teaspoon of ghee, smoothen the dough. Wrap in a cloth and set aside for about an hour.
3. Meanwhile, slightly dry roast the chenna dal and soak this in water.
4. Once soaked, pressure cook the dal. About 4-5 whistles
5. Cool, drain excess water. Make the dal into a smooth paste in a mixer.
6. In a Kadai, heat a spoon of ghee. Add in the dal paste.
7. Add in crushed jaggery. Mix this in with the dal on a low heat.
8. Ensure no lumps are formed. Stirring the jaggery into the dal paste till it forms a homogeneous mix that doesn’t stick to the pan.
9. Add the cardamom powder to this. Mix well. Set aside to cool.
10. Make small lemon size balls of the puranam/ filling ( the jaggery-dal mix).
11. Take the atta-maida dough. Knead slightly. Make into small balls to make the poli.
12. Take a dough ball, flatten into a small disc. Place a ball of the puranam. Pull the dough to enclose the filling. This makes it into a big ball of dough with filling inside.
13. Roll this out into a thin paratha. Use loose atta to ensure the roti doesn’t stick to the rolling pin/plate.
14. Heat a tawa. Place the poli. Sprinkle some ghee on the poli. Flip it over and cook on the other side. Fold and set aside to be served