Thengai poli, coconut poli, I would say thengai poli is the most yummiest poli of all I have tried. Learn to make delicious thengai poli in this detailed post.
I was not a big fan of poli before marriage, sweet will be overwhelming for me. But now the taste have changed, I love it but avoid making due to maida and sweet factor, but yearly atleast twice with the sweet pooranam and in the name of new post. I have already posted paruppu poli, sweet potato poli and dates poli. But thengai poli is one fascinating name to get tempted these days. So wanted to try.
I have not seen my mom or mami adding turmeric to the poli dough, but it looks lovely when we do, so I added in this too. I made the stuffing similar as in my mothagam post. I prepared the poli dough with maida alone, you can use combination of maida and atta too.

coconut poli recipe

Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 40 mins | Cook time: 15 mins | Makes: 8 | Author: Raks anand

Click here for cup measurements

Thengai poli, coconut poli, I would say thengai poli is the most yummiest poli of all I have tried. Learn to make delicious thengai poli in this detailed post.
coconut poli recipe

Ingredients

Maida - 1 cup
Sesame oil - 3 tbsp
Turmeric - 1/4 tsp
Salt - 1/4 tsp
Coconut, grated - 1 cup
Jaggery - 3/4 cup
Cardamom - 2

Method:

Take flour, turmeric, salt in a mixing bowl. Drizzle 2 tbsp of oil and mix well. Add water little by little to make a soft dough. Knead well for 5 mins.
Add a tbsp of oil over it and keep aside for 30 mins. Knead again to incorporate the oil into the dough. If the dough is not loose, add little more water and make the dough loose.
Divide into equal sized balls.
Prepare stuffing by heating jaggery with water just to immerse. Once jaggery is dissolved, filter to remove impurities.
Wash the vessel and start heating the syrup again until it is frothy, raises.
Add coconut to it, keep stirring in medium flame until all the syrup reduces and forms a thick mixture.
Divide into equal sized balls once cold enough to handle.
Using a baking sheet or banana leaf, add few drops of sesame oil and spread the dough into thick disk.
Place the coconut stuffing in the middle, cover it from all the sides.
Pat to make poli, until the stuffing is partially seen on top.
Heat tawa and drizzle some oil or ghee. Transfer the patted poli by inverting the paper/ leaf over the tawa.
Peel off the paper/ leaf. cook in medium flame, both sides by flipping in between, until golden spots appear.

Notes

Making a loose dough with more water is important for softer poli.
Oil can be used less only when you need, if it is sticky while kneading.
Do not cook in too low flame as it would take long time to cook and may turn crispy.
Stack the poli to make it softer. Even you can keep inside a casserole/ hot pack for best result.

Tags: thengai poli, coconut poli

Thengai poli recipe preparation:

Take flour, turmeric, salt in a mixing bowl. Drizzle 2 tbsp of oil and mix well. Add water little by little to make a soft dough. Knead well for 5 mins.
Add a tbsp of oil over it and keep aside for 30 mins. Knead again to incorporate the oil into the dough. If the dough is not loose, add little more water and make the dough loose. Divide into equal sized balls.
Prepare stuffing by heating jaggery with water just to immerse. Let the jaggery gets dissolved.
Filter to remove impurities. Wash the vessel and start heating the syrup again until it is frothy, raises.
Add coconut to it, keep stirring in medium flame until all the syrup reduces and forms a thick mixture. Add powdered cardamom.
Divide into equal sized balls once cold enough to handle. Using a baking sheet or banana leaf, add few drops of sesame oil and spread the dough into thick disk. Place the coconut stuffing in the middle.
cover it from all the sides so that dough covers the stuffing. Start patting with your hands.
Pat to make poli, until the stuffing is partially seen on top. Heat tawa and drizzle some oil or ghee. Transfer the patted poli by inverting the paper/ leaf over the tawa.
Peel off the paper/ leaf. cook in medium flame, both sides by flipping in between, until golden spots appear.