Parupu poli is one of the famous sweet which is prepared using Ugadi festival. Chana dal and Jaggery is used as stuffing along with the elachi flavor. Preparing this sweet using ghee enhances the taste of the poli and also gives lovely aroma. Apart from chana dal, coconut stuffing can also be made which is called as Thengai poli.
3 Cups Maida / All purpose flour
1/2 Cup Rava
Salt to taste
Water, as need to knead the dough
1 Cup Chana dal / Kadalai parupu
1 Cup Jaggery, grated
1 Tsp Elachi powder
2 Tsp Ghee + extra for preparing poli
Add maida along with rava and salt in a big bowl.
Add water little by little and knead into soft dough.
Grease little oil on top of the dough and keep aside for 30 minutes.
Wash and Soak chana dal for 1 hour.
Drain the water and pressure cook it for one whistle by adding half a cup of water.
Once the pressure gets released, completely drain the water from chana dal using strainer.
Once the dal becomes dry, grind into fine powder and keep aside.
Heat ghee in a pan and the ground dal powder.
Saute it for couple of minutes and add the grated jaggery along with elachi powder.
Simmer the flame and cook it for 5 minutes till the jaggery melts and gets a thick mixture for stuffing.
Keep mixing else the mixture gets stuck with the bottom and preferably use non stick to prepare the mixture.
Once done, cool the mixture and divide the dal into 12 equal sized balls. Keep aside.
Divide the maida dough into 12 equal sized balls and keep aside.
Take one ball, grease the palm with oil and gently flatten the dough into medium size circle.
Place the dal ball inside, combine the rolled dough and seal it properly.
Apply some more oil and gently flatten the stuffed poli using fingers.
Repeat the process for the remaining dough and dal balls.
Heat tawa, grease little ghee and place the stuffed poli.
Cook both the sides by using ghee in a medium flame.
Once done, remove from the flame and repeat the process for the remaining poli.