Kadalai Paruppu Puranam Poli | Paruppu Sweet Poli | Puran Poli 

Poli, also known as boli or obbattu, is a quintessential South Indian delicacy that graces festive occasions, especially Tamil New Year celebrations. This soft, sweet flatbread is made with a thin, pliable maida (all-purpose flour) dough and filled with a luscious puranam (stuffing). The stuffing, or puranam, varies by region and family tradition, with popular options including kadalai paruppu (Bengal gram dal), thengai (coconut), and sojji (Kesari).

In this recipe, we focus on the classic and beloved kadalai paruppu sweet poli. This version combines cooked and mashed Bengal gram dal with jaggery and a hint of cardamom to create a rich, aromatic filling. The poli is cooked on a griddle with ghee until golden and served hot for a delightful, melt-in-your-mouth experience.

Tips for Making Perfect Poli

1. Rest the Dough: Allow the maida dough to rest for at least 30 minutes to ensure it becomes soft and elastic, making it easier to roll out.

2. Consistency of the Puranam: Ensure the kadalai paruppu puranam is smooth and firm, not watery, for easy stuffing and rolling.

3. Even Thickness: Roll the poli gently to ensure uniform thickness, preventing the filling from breaking through.

4. Use Ghee Generously: Cook the polis with a generous amount of ghee for enhanced flavor and aroma.

5. Storage: Polis taste best when served fresh, but they can be stored in an airtight container for a day or two. Reheat on a tawa with a bit of ghee before serving.

Health Benefits

While a sweet treat, kadalai paruppu sweet poli has its share of health benefits:

• Protein-Rich: Bengal gram dal provides a good dose of protein and fiber, aiding digestion.

• Jaggery Benefits: Jaggery is a natural sweetener rich in iron and minerals, making it a healthier alternative to refined sugar.

• Energy Boost: The combination of dal and jaggery makes it a high-energy snack.

Kadalai Paruppu Sweet Poli is more than just a festive dish—it’s a celebration of tradition and taste that brings families together during Tamil New Year and other joyous occasions. With its irresistible sweetness, tender texture, and the aroma of ghee and cardamom, this poli recipe is sure to become a family favorite.

Serve it warm with a dollop of ghee or alongside payasam for an indulgent festive treat. Try this recipe and enjoy the authentic flavors of Tamil Nadu!

Ingredients-

For Outer Dough-

Maida-1 cup heaped
Turmeric powder-1/2 tsp
Salt -1/2 tsp
Gingelly oil-1 tsp

For Puranam(Filling)-

Bengal gram dal (Kadalai paruppu)-1 cup
Jaggery-3/4 cup
Cardamom powder-1/4 tsp

Salt a pinch 

Recipe Video

Method -

For Making Outer Dough-

👉In a bowl mix maida, salt, turmeric powder and gingelly oil along with water that is added little by little to  make a soft pliable dough.Cover with lid and allow the dough to rest for minimum 2 hours . Knead the dough intermittently.

For stuffing/puranam -

👉Pressure cook the Bengal gram dal for 3-4 whistles along with 1 1/4 cup water, mash it set aside.

👉Heat the jaggery along with 1/4 cup water and dissolve it completely, bring to a boil and strain it to remove impurities. 

Again add the strained jaggery to the pan and boil for 2-4 mins.Now add cardamom powder,a pinch of salt mix well .

👉Add the mashed dal and mix well.

👉Continue to keep stirring until the mixture thickens and all the moisture is completely absorbed.Puranam or stuffing is ready.

👉Allow the puranam to cool down completely.

  

👉Make lemon sized balls of the puranam or stuffing set aside.

To Make Poli-

Cut and grease 2-4  big circular chapati sized banana leaf or plastic sheet or aluminium foil with ghee or gingelly oil and keep it ready.

👉Take a big lemon sized balls of the dough and place it on greased banana leaf/ clean plastic sheet /aluminium foil and flatten it a bit.

👉Place a small lemon sized puranam in the centre of the dough close it and seal it completely.

👉Now again using your finger tips flatten the dough into chapati shapes.

👉Heat a tawa,now gently transfer the poli from the plantain leaf on to it . Drizzle ghee or gingelly oil and cook for 2 minutes on one side flip and again cook it until you get slight golden colour on both sides.

Serve with ghee.

Note-
Shelf life of poli -2 days.
Yeild-10 polis