Topic started by Leena (@ bzq-217-14.lns.bezeqint.net) on Sun Feb 10 01:41:38 .
All times in EST +10:30 for IST.

Please tell me how to make dough for Puran Polis so that even when they are cold they remain soft and when I make Puran Poli the top cover becomes thin as it should be but the reverse becomes somewhat thick. So how to get even thickness on both the sides? What should be the consistancey of the dough I make it softer than the chapati dough. Is it O.K. ?

Responses:

• From: Hemant (@ ppp-200-6-238.bng.vsnl.net.in) on: Sun Feb 10 09:24:16
  
  Hello Leena,
  I am reposting the recipe for PURANPOLI .You would find quantity for dough making also.The thick and thin sides is due to your gathering the sides of dough to enclose the Puran filling.Try and take less gathering and remove excess of wheat dough when you gather the dough to enclose the puran.
  
  POLI (PURANPOLI)
  
  Today I am posting the recipe for POLI without the usage of coconut or any other ingredients.POLI is one of the most favourit dish prepared in Karnataka, Maharashtra ang Gujarati homes.No birth day or a festival is complete without POLI.Gujaratis call this as PURANPOLI.The real way to enjoy POLI is by using a lot of Ghee and enjoying it when Hot.
  
  Polis are prepared with Thoram Parappu,Channa Dhaal or Mung Dhall.But in my opinion, Poli made with Thoram Parappu or Thuvar Dhaal tastes best.
  
  
  INGREDIENTS FOR THE FILLER
  
  
  350 gms Thoram parappu (Thuvar dhall)
  500 gms Sugar
  3/4 th Nut meg or Mace ( made in a fine powder)
  
  
  INGREDIENTS FOR ROTI FOR FILLER
  
  
  250 gms Whole wheat Flour
  2 sp Oil
  enough water for the dough
  Ghee
  
  
  
  METHOD OF PREPARATION
  
  
  Steam cook the Dhall with just enough water in a cooker so that the Dhall is properly cooked (cook till six whistles)
  When the cooker loses steam, remove dhall in a kadai and add sugar to Dhall and heat on a low/medium flame till the sugar melts.Go on stirring the thick filler of parappu and sugar till the filler is thick.This will ensure a dry filler and burn excess of water.Add the powder of Nutmeg or Mace now and mix properly.Heat for further three minutes.
  Now remove from stove and set aside to cool.
  When cold, make round ba**lls of the filler of the size of small ladoos.These will be placed in rotis to make Poli.
  
  Make dough of wheat flour just of Roti consistancy after adding 2spoons of oil to soften the dough.Roll out roti and now place the filler ba**ll in the centre .Close the roti by gathering the side like you are putting some loose change in your handkerchief and tying the extra cloth on the top.Now press the rounded roti with hand and reroll the POLI .Remember that the size of the POLI should be atleast six to eight inches in Diameter and the thickness must be not less than one centimeter.
  Place the POLI on a tawa and Dry roast the same way as you would a Parotta.or a Roti.
  When both the sides are properly roasted with just fine spotted design, remove from tawa and serve hot with a lot of GHEE.
  The way to serve POLI is by making indentations on the top surface with the rolling pin sides keeping the rolling pin standing and filling Ghee in the indentation marks.
  
  Take my word that people would fall in love with your polis.You can use Cardamom powder in place of Mace or Nutmeg.
  
  
  
  
  
• From: kav (@ 0-3pool142-94.nas2.topeka1.ks.us.da.qwest.net) on: Tue Aug 20 16:18:00
  
  Hi hemant/leena:
  Poli is also made in Madras (Tamil nadu) during Shankaraanthi festival. we also make milk poli.
  however, my mom used to make the roti part with maida (american flour). wheat sounds healthier.and,puran or poornam is made w/ jaggery (gud/vellam). can you tell me the indian name for mace/nutmeg????
  thanks
  
  
• From: Chitra (@ sdn-ap-023txhousp0460.dialsprint.net) on: Tue Aug 20 18:17:06
  
  Hi Kav,
  Mace/Nutmeg is called 'jaathikka' in Malayalam.
  
  
• From: K V Sridhar (@ adsl-224-112.minx.net.uk) on: Mon Oct 7 10:28:09
  
  Hai,
  Thanks for the making of poli on the web . I made a note of it. Can you help me in making a North indian dish called 'Dhall Makni'.
  
  
  

Want to post a response?