VR recently mentioned that I would be returning to India as a better cook. And to think of it, yes, I have tried so many new recipes and I know what I'm good at and definitely know what VR likes. I recently got the craving to have some hot puran polis and immediately called up mom for recipe. Initially when I started to cook whenever I asked her for recipe I specifically ask for the detailed step as I would find a very simple seasoning very complicated. So even till date she explains me the same way but I hurry her up by completing her sentences and she gets angry ..."I will not tell you, you go search on your internet" ... ! And so I listen to her as she tells me the exact measurement, temperature, colour changes, textures etc. And all I do is listen attentively. You can do multitasking and mom can do multitasking but when mom is telling you something then you cannot to do multitasking.
So here is the recipe:
For the outer dough
all purpose flour /Maida : 1/2 cup
Wheat flour : 1/4 cup
Cream of wheat : 1/4 cup
Oil: 3/4 cup
turmeric - 1 tea spoon
salt - 1/2 tea spoon
Sugar - 1 table spoon
water - 2/3 cup+
For the filling
Chana dal / split chickpeas -2/3 Cup
Toor dal / Split yellow lentils -1/3 cup
Sugar - 1.5 cups
cardamom powder - 1/2 tea spoon
Procedure :
Cook the pulses together in a pressure cooker.
Dissolve salt, sugar and turmeric in water .
Wheat flour is optional and the quantity can be replaced by more of all purpose flour. Knead into a soft ball same like that of chapathi. Add 1/4 oil and again knead again for another 5 minutes. add the rest of oil on top and let it sit for half an hour.
Drain the water from the pulses and save the stock for making tomato rasam. Add sugar to the dry mixture in a heavy bottomed pan and heat it on low flame until all the moisture evaporates and the whole thing comes together like a sticky mass. The stuff actually loosens itself from the sides and this is the indication to take it off heat. Add cardamom powder and mix well.
At this stage mom generally grinds the stuffing(without adding water) to get an even mixture. These days she uses the murukku press mold rather than the mixer to blend the stuffing.
Make medium sized round balls of the stuffing and keep aside. apply oil on your palms and pinch out the outer dough, half the size of the stuffing. Flatten it lightly and then place the stuffing inside and pull the sides all around it towards the centre. Press down slightly and then roll it flat with a rolling pin. Apply wheat flour/ maida while flattening.
Transfer the rolled poli on to a hot griddle. once it gets golden brown spots then flip it. each side will not take more than 3 minutes. This should be dry roasted.
 |
| A dollop of ghee on hot poli.!!! ahaaaa |
 |
| Work area |
 |
| Roasting the poli |
 |
| Serve Ubatti with ghee / sweet milk |
Tips:
1. You could add fresh grated coconut to the stuffing for a softer texture. add it while heating the cooked pulses.
2. Toor dal is optional and can be replaced by chana dal. but toor dal makes the poli softer.
3. The insides of the chana dal should be cooked well. Mine did not cook very well and so the inner most part of the chana dal was still a bit hard. and since I do not have a mold or a mixer, after heating the stuffing, I tried to mash it with a spoon. So I pressed it anyway and it cracked out of the outer covering in some places.
4. The griddle should be medium hot.
No comments:
Post a Comment