Easy South Indian Paruppu Poli – Sweet Poli made with jaggery. Tamilnadu style paruppu poli recipe. If there is one sweet that is so traditional and made for almost all special occasions in the family or during festival time, it has to be the poli / obbattu. For all kind of functions at home, obbattu will be made a day ahead to be served during lunch. This is my husbands all time favorite sweet and there is this little thing I noticed after marriage. In his place, they serve the obbattu / poli with a generous tablespoon of ghee and a banana. The combination of banana and poli is something I had never heard of till I got married. I am a purist. I like my obbattu just as is. If you are ready, go on, peel a banana and dunk the obbattu in ghee and enjoy! Let me know if that’s a good idea. Here is how to do sweet poli / obbattu from scratch.
Here is the recipe for Whole Wheat Atta Obbattu / Sweet Poli I had made earlier.
First, lets make the dough.
I have used a cup of maida today. Add in 2 tablespoon of sesame oil and 1/3 cup of water to start with. Start mixing to form a sticky dough. I added 2 more tablespoons of water while mixing. The dough should be wet and sticky. Once mixed well, add in 2 tablespoon of vegetable oil to cover the dough. Cover and let the dough to rest for an hour.
After the rest, the dough should be pliable but still tacky. You should be able to easily pinch a lemon sized ball from the dough. Set aside. The dough for sweet poli / paruppu obbattu is ready.
Pooranam / Stuffing:
Soak the chana dal in water for an hour.
Cook the soaked chana dal with 1 and 1/2 cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally.
Drain the cooked chana dal and grind it in a mixie along with jaggery and cardamom powder. Powder the jaggery before adding it to the mixie. Grind to a smooth paste.
Make sure its smooth as it will be easier to roll the obbattu later. If the chana dal is in pieces and not ground well, it may pop out while rolling and making a mess. Try not to add extra water while grinding. Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool. Make small lime sized balls out of the mixture and set aside on a plate.
Stuffing the obbattu Knead the well rested dough for a minute and make small lemon sized balls out of the mixture. Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top.
Gently gather the edges to the middle and pinch to cover the pooranam / stuffing completely. Repeat the procedure until all of the dough has been stuffed with pooranam. Set aside to rest.
I like to spread the ball on a wax paper. You can use a banana leaf, parchment etc… to avoid the dough from sticking while rolling.
Apply oil to your hands and start pressing the ball gently to spread. Let the ball be facing seam side up. Start pressing gently to spread the dough to form a circle. Somehow the seam side ( the pinched side ) works better and I always press seam side up. Its your choice. Whatever you feel comfortable, go for it.
Gently keep pressing the dough to evenly spread and form a circle. Apply oil again if necessary. Spread it into a 3 inch circle (approx). The dough will spread effortlessly.
Gently release the flattened dough from the wax paper. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
Once its golden on both sides, remove from heat and set aside on a plate to cool completely. Once the obbattu is cooled, transfer to a container. I like to keep the obbattu in the refrigerator as the dal stuffing tends to spoil at room temperature faster. It stays good for about a week in the refrigerator.
Serving Obbattu: Just microwave the cold obbatu out of the refrigerator for 15 seconds. Serve warm. I always serve my obbattu warm.
For the dough
- 1 cup Maida (All purpose flour)
- 1/3 cup water (plus one or two tablespoon more)
- 2 tablespoon sesame oil (nallennai)
- 2 tablespoon vegetable oil
For Pooranam / stuffing
- 1 cup chana dal
- 1 1/2 cup water
- 1/2 teaspoon cardamom powder
- 1 cup jaggery
- 1/4 cup Vegetable oil or ghee for frying the obbattu
- Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
- Soak the chana dal in water for an hour.
- Cook the soaked chana dal with 1 and ½ cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally.
- Drain the cooked chana dal and grind it in a mixie along with jaggery and cardamom powder.
- Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool.
- Make small lime sized balls out of the mixture and set aside on a plate.
- Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
- Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
- Set aside on a plate to cool.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Sweet
- Cuisine: Tamilnadu
For the dough
- 1 cup Maida (All purpose flour)
- 1/3 cup water (plus one or two tablespoon more)
- 2 tablespoon sesame oil (nallennai)
- 2 tablespoon vegetable oil
For Pooranam / stuffing
- 1 cup chana dal
- 1 1/2 cup water
- 1/2 teaspoon cardamom powder
- 1 cup jaggery
- 1/4 cup Vegetable oil or ghee for frying the obbattu
- Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
- Soak the chana dal in water for an hour.
- Cook the soaked chana dal with 1 and ½ cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally.
- Drain the cooked chana dal and grind it in a mixie along with jaggery and cardamom powder.
- Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool.
- Make small lime sized balls out of the mixture and set aside on a plate.
- Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
- Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
- Set aside on a plate to cool.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Sweet
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/paruppu-poli-recipe-sweet-poli-recipe/
Easy Recipe for sweet Coconut Poli made with jaggery, Tamilnadu style preparation. With step by step pictures.
I have already shared the recipe for paruppu poli / paruppu obbatu. This recipe is made with coconut stuffing and its so delicious and rich.
Here are the recipes. Paruppu Poli recipe Paruppu Poli recipe made with Atta
First, lets make the dough.
I have used a cup of maida today. Add in 2 tablespoon of sesame oil and 1/3 cup of water to start with. Start mixing to form a sticky dough. I added 2 more tablespoons of water while mixing. The dough should be wet and sticky. Once mixed well, add in 2 tablespoon of vegetable oil to cover the dough. Cover and let the dough to rest for an hour.
After the rest, the dough should be pliable but still tacky. You should be able to easily pinch a lemon sized ball from the dough. Set aside. The dough for sweet poli is ready.
Pooranam / Stuffing:
Boil the jaggery with little water (about 1/4 cup) till it completely melts. If you feel that the jaggery might contain impurities, strain at this stage and add back to the pan. Add in the fresh shredded coconut and cardamom powder.
Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.
Stuffing the obbattu Knead the well rested dough for a minute and make small lemon sized balls out of the mixture. Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top.
Gently gather the edges to the middle and pinch to cover the pooranam / stuffing completely. Repeat the procedure until all of the dough has been stuffed with pooranam. Set aside to rest. Apply oil to your hands and start pressing the ball gently to spread. I like to spread the ball on a wax paper. You can use a banana leaf, parchment etc… to avoid the dough from sticking while rolling.
Let the ball be facing seam side up. Start pressing gently to spread the dough to form a circle. Somehow the seam side ( the pinched side ) works better and I always press seam side up. Its your choice. Whatever you feel comfortable, go for it. Gently keep pressing the dough to evenly spread and form a circle. Apply oil again if necessary. Spread it into a 2 inch circle (approx). The dough will spread effortlessly. Gently release the flattened dough from the wax paper. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side. Once its golden on both sides, remove from heat and set aside on a plate to cool completely.
Once the obbattu is cooled, transfer to a container. I like to keep the obbattu in the refrigerator as the coconut stuffing tends to spoil at room temperature faster. It stays good for about a week in the refrigerator. Serving Obbattu: Just microwave the cold obbatu out of the refrigerator for 15 seconds. Serve warm. I always serve my obbattu warm.
For the dough
- 1 cup Maida (All purpose flour)
- ⅓ cup water (plus one or two tablespoon more)
- 2 tablespoon sesame oil (nallennai)
- 2 tablespoon vegetable oil
For Pooranam / stuffing
- 3/4 cup fresh shredded coconut
- 1/4 cup water
- ½ teaspoon cardamom powder
- 3/4 cup jaggery
- ¼ cup Vegetable oil or ghee for frying the obbattu
- Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
- Boil the jaggery with little water (about 1/4 cup) till it completely melts. Add in the fresh shredded coconut and cardamom powder. Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.
- Apply oil generously to your hands and take a small maida dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
- Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
- Set aside on a plate to cool.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Sweet
- Cuisine: Tamilnadu
