Coconut poli |thengai poli recipe

Coconut poli |thengai poli recipe – Traditional poli recipe with step-by-step pictures. Poli is a traditional sweet made for many festivals. In out home we make poli for aavani avittam, and bogi pandigai. Apart from this, we make this during Sumangali prarthanai too. People from Andhra pradesh and Telangana makes poli during Ugadi and Karnataka people call it Obbatu and makes it for Ugadi and Varalakshmi nombu and other festivals.

I have already posted paruppu poli recipe in Jeyashris kitchen. Since childhood, I love thengai poli more than paruppu poli. I grew up in Madurai, a town in Tamilnadu. In our place, there is a community called Sourastras and they run small businesses around the town. We have a street cart poli vendor, who comes every day to our streets selling hot thengai polis. He used to make hot polis after we place our orders. I developed a huge liking for thengai poli after that.

Amma and my grandmother makes the best paruppu polis but she always makes few thengai polis for me as I love them so much.

Check out my recipe of whole wheat coconut poli, paruppu poli, carrot poli, no sugar, no-jaggery added dry fruits poli, paal poli, and Maharatrial style puran poli. Also don’t miss to see our savory kara poli recipe

Print Pin

No ratings yet

Coconut poli recipe

Traditional poli recipe with coconut poornam stuffed inside and cooked in ghee

Course Festival recipes,, Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword aavani avittam recipes, Festival recipes, Navratri recipes, sweets

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

resting time 2 hours hours

Total Time 3 hours hours

Servings 6 polis

Author Jeyashri suresh

Ingredients

• ½ cup plain flour | maida
• 2 tbsp oil
• ½ cup grated coconut
• ½ cup powdered jaggery
• ¼ tsp cardamom powder
• A pinch of salt
• 6 tbsp oil | ghee

Instructions

• Knead the maida into a soft dough and add 2 tbsp of oil to this. Add a pinch of salt while kneading.
• Cover and keep it aside for 2 hours.
• Grate the coconut and finely grind this in a mixer along with jaggery.
• Add cardamom powder at the last and grind once.
• In a pan, add ghee and saute the ground coconut and jaggery mixture for 2- 3 minutes. Be careful not to get this burnt.
• When it is warm, make this into big lemon-sized equal balls.
• Grease a zip lock cover or butter paper or a banana leaf and place a small lemon-sized dough in this.
• Grease your fingers with oil and stretch the dough a little with your fingers.
• Place the filling in this and cover it with the dough as we do for stuffed parathas.
• With the help of a rolling pin, gently roll this into polis.
• Do not dust with flour. Just grease the rolling pin with oil.
• Heat a tawa and transfer this rolled poli gently onto the tawa.
• When done on one side flip it and cook till golden spots appear on the poli.
• This will get cooked very fast, so be very careful not to make it burnt.
• Always cook on medium-low flame.
• Smear with ghee and take out from the tawa.
• Repeat this for the rest of the dough.
• Always serve hot.

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!

Like our videos ?Subscribe to Jeyashris kitchen!

Notes

NOTE:
1. The filling came out for 5 polis but 2 small lemon-sized dough was left unused.

2. If you don’t use a generous quantity of oil and ghee poli will not taste nice.

3. Instead of making it with rolling pins, you can use your palms to make polis.

4. In that method, poli will be a little thick.

5. Always make sure that the pooranam(filling) should be more than the dough, else it will be hard and you won’t feel the taste of filling in the poli.

• Knead the maida into a soft dough and add 2 tbsp of oil to this. Add a pinch of salt while kneading.

• Cover and keep it aside for 2  hours.
• Grate the coconut and finely grind this in a mixer along with jaggery.
• Add cardamom powder at the last and grind once.

• In a pan, add ghee and saute the ground coconut and jaggery mixture for 2- 3 minutes. Be careful not to get this burnt.

• When it is warm, make this into big lemon-sized equal balls.

• Grease a zip lock cover or butter paper or a banana leaf and place a small lemon-sized dough in this.

• Grease your fingers with oil and stretch the dough a little with your fingers.
• Place the filling in this and cover it with the dough as we do for stuffed parathas.

• With the help of a rolling pin, gently roll this into polis.
• Do not dust with flour. Just grease the rolling pin with oil.

• Heat a tawa and transfer this rolled poli gently onto the tawa.
• When done on one side flip it and cook till golden spots appear on the poli.

• This will get cooked very fast, so be very careful not to make it burnt.
• Always cook on medium-low flame.
• Smear with ghee and take out from the tawa.

• Repeat this for the rest of the dough.
• Always serve hot.

NOTE:

1. The filling came out for 5 polis but 2 small lemon-sized dough was left unused.
2. If you don’t use a generous quantity of oil and ghee poli will not taste nice.
3. Instead of making it with rolling pins, you can use your palms to make polis.
4. In that method, poli will be a little thick.
5. Always make sure that the pooranam(filling) should be  more than the dough, else it will be hard and you won’t feel the taste of filling in the poli