Paruppu Poli/ Puran Poli/ Obbattu

Today's recipe is Poli / Obbattu. This is for the 3rd day of blogging marathon under the theme, stuffed breads. Better late than never, I am posting almost 4 days late. I was in the midst of many things in the family, I hardly could find time to blog, blog hop or do anything related to blog. Also my laptop is not co-operating, it is counting its days now. But somehow, finally managed to post today. 

What are the ingredients needed?

For the dough

All purpose flour, 1.5 cups

Water, as needed to knead

Turmeric powder, a pinch

Oil, 2 Tablespoon

Salt, 1/4 teaspoon

Ghee, as needed

For the stuffing

Chana dhal/kadalai paruppu, 3/4 cup

Jaggery/ Vellam, 1 1/2 cup

Shredded Coconut, 1/2 cup (optional)

Cardamom, 1/2 cup

How it is made?

1. In a bowl, combine the flour, salt, turmeric powder and knead adding water little by little into a soft dough. It will be sticky. Now add oil and knead for a minute or two and let it rest for at least an hour. The more resting time, the better.
2. Cook channa dhal in pressure cooker. Drain excess water and grind the dhal into a coarse mixture.
3. In a pan, melt the jaggery, filter and add to  ground channa dhal and mix well. 
4. Cook this mixture, stirring regularly until it thickens. Then add grated coconut, cardamom powder and switch off the flame and let it cool.
5. Once cooled, roll them into small balls.
6. Now divide the dough and roll them into equal sized balls.  
7. With the rolling pin, roll the dough to small discs, place the dhal stuffing ball and cover it by bringing all the edges together and seal the edges and flatten slightly.
8. Repeat the same for all the dough balls.
9. Roll the prepared balls into poli, dusting flour as needed. 
10. Heat the griddle, cook poli on both the sides  drizzling ghee as required. 
11. Serve the poli warm.

Notes

• You can also use toor dhal in the stuffing. If using toor dhal, use both the dhals in the 50:50 ratio.
• The thickness of the poli depends on your preference. 
• Poli tastes best when eaten warm. 

To check what the other marathoners are doing click here

Also linking this to Sharanya's event Traditional and Native recipes and to Favorite recipes event- Lentils/ Legumes @Zesty South Indian Kitchen