Thengai Poli /Coconut Poli

For the day of Blogging Marathon#57, I chose to share the traditional thengai poli for the Dessert theme.We usually make the Poli for most of special occasions. Already I have shared the paruppu poli,wanted to share this version.
Coming to the recipe,the stuffing can be made in no time and it can be stored in the refrigerator for 3-5 days.Since I wanted to share the original recipe here I used the all purpose flour for the outer layer.It can be replaced with wheat flour and made but there will be taste difference.As Navarathri has began I wanted to share this authentic sweet recipe.Off to the recipe,....................

                                                              Thengai Poli/Coconut Poli

---

    Basic Information

    Preparation time ~ 25 minutes

    Resting time ~2 -3 hours(for the dough)

    Cooking time ~ 35 minutes

    Makes ~  10  

    

   Ingredients

    For the outer covering

Ingredient	Quantity
All purpose flour/maida	1 cup
Salt	1/3 tsp
Sugar	1 tsp
Neutral Oil	3 tbs
Turmeric powder/manjal podi	1/4 tsp

  For the stuffing

Ingredient	Quantity
Coconut/thengai(grated)	2 cups
Jaggery/vellam	11/4 cups
Cardamom powder/ellakai podi	1/4 tsp
Rice flour/arisi maavu	2-3 tsp
Ghee/nei (for cooking polis)	2-3 tbs
Oil (for greasing)	1 tbs

  Method

• Take the ingredients given for the outer covering in a bowl and mix it well.To this slowly add water and knead it to a soft dough.If needed add a tsp of oil if the dough is sticky and cover it.Let it rest for 2-3 hours .

• Meanwhile make the stuffing,pulse the grated coconut in a blender without adding any water and keep it aside.

• To the jaggery add around 1/4 cup of water and melt it .Pass through a filter to remove the scum.Now heat the filtered syrup and let it boil for 2-3 minutes.

• Once the syrup stared boiling add in the finely grated coconut and mix it well.Once the mixture becomes thick add in the cardamom powder and rice flour.Keep it in the flame for 2 minutes and stir in between.

• Put off the flame once the mixture becomes thick,let it cool down.Now divide the mixture into equal portions and make it into balls and set it aside.

• Now on a aluminium foil or banana leaf grease a tsp of oil.Take big gooseberry size of the dough and flatten it to a small disc on the foil.Keep a ball stuffing and cover it by pulling the sides of the dough.

• Now grease the fingers and flatten it to a thin round disc or flatten it with the help of rolling pin.Heat a griddle in a medium flame and transfer the flatten disc to the griddle.

• Cook  it for a minute and flip it to the other side cook it till nice golden spots appear.Drizzle a tsp of ghee and take it from the griddle.

• Serve it warm.If needed drizzle some ghee.

• The dough consistency is the secret for getting soft polis,using little more than half a cup of water for a cup of maida gives a soft pliable dough.
• While stacking the polis use of butter paper or parchment paper between two polis to prevent sticking  each other.
• It can be stored in the refrigerator for a week,for reheating keep it in MW for 5-10 seconds or in a hot griddle and drizzle it with little ghee.

Enjoy.............................................................

Check out my fellow blogger participating in Blogging Marathon #57.