Tuesday, 1 May 2012

Voliga / Puran Poli / Sweet stuffed roti

This is a special sweet prepared during festivals or special occasions like weddings or house warming ceremonials. This is a little bit time consuming sweet, so if at all I have to prepare this I will make sure I have enough members to eat them. For best taste, use ghee instead of oil.

Channa daal / Senaga pappu – 1 cup
Jaggery – 1 cup
Grated dry coconut – 2 tbsp
Khas Khas / Gasaalu – 2 tbsp

For dough:
Wheat flour – 1 cup
Fine Sooji – 1 cup
Salt – ¼ tsp
Water – 1 cup (roughly)
Oil – 1/4 cup

Mix the flour with sooji and make into dough by slowly adding water. The dough should be very soft with sticky consistency. At the end add oil and kneed it thoroughly. Cover the dough and keep it aside for 30 minutes.

Wash and soak the channa daal for 30 minutes in 2 ½ cups of water. Boil the channa daal until they are tender. You can check this by pressing the daal in between thumb and index finger. 
Boiled Chana daal

Note: Do not over cook the daal. If it has happened don’t panic, we can still use this in making a wonderful tangy rasam.

Drain the boiled channa daal and preserve the valuable water to make rasam. If necessary spread the cooked daal on a cotton cloth or kitchen towel and make it completely dry. 

Now grate or pound the jaggery and add the powder to channa daal and cook for few minutes until the jaggery melts and all the moisture evaporates.

Allow it to cool and grind it into smooth solid paste (of course without adding any water). Grind the cardamoms into fine powder and mix with the daal dough.

Now pinch some dough and roll it into flat chapathi, place the daal dough in the centre and bring the corners together to cover the daal dough.

Roll the ball into khus khus and coconut mixture.

Now place the dough on a parchment paper or any plastic sheet and dip your fingers in ghee and press it gently like a flat chapathi using your finger tips. If not, you can roll it with rolling pin.

Transfer this into hot pan, drizzle some ghee and fry like chapathi on both the sides.

This will taste even more on the following day.

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