Paruppu poli recipe | Puran poli recipe

Updated on March 20, 2023 by Raks Anand 62 Comments / Jump to Recipe

Paruppu poli or puran poli is a sweet flatbread made with chana dal, jaggery and coconut stuffing. Soft texture that just melts in your mouth.

paruppu poli | Puran poli — Paruppu poli

As I always make Suzhiyan for Diwali, the pooranam(stuffing) I always make a bit more than needed and keep refrigerated.

After few days I make poli which is my hubby’s favorite. I am not an expert in rolling poli, but practice makes perfect is what they say!

I have updated the recipe and picture after asking my MIL for the recipe. My mom in law says using ghee gives perfect tasty polis.

You can use nallennai too instead. I used ghee too while making poli. Also have a helping video on shaping the poli with hands.

How to make paruppu poli?

Making poli at home is easy with these steps. Let's divide into two parts:

Firstly, make the stuffing
- Soak chana dal, pressure cook it softly.
- Then mash it and boil along with jaggery and coconut.
- Roll and keep the stuffing ready.
Secondly, prepare dough
- Mix flour, oil, water and little salt.
- The resting time is crucial for soft poli. This helps to relax the gluten and help you in rolling easily!
Finally, stuff the puran and roll out to thin poli!

Let's see elaborately how to make paruppu poli.

Prepare puran (stuffing)

Ingredients:

½ cup Chana dal/ kadalai paruppu
1 cup Jaggery powdered
½ cup Coconut grated
2 Cardamom powdered
1 Pinch salt

1. Soak chana dal for 3 hrs or minimum an hour. Pressure-cook dal with water just to immerse it (Little less is also fine) upto 5 whistles.

Drain liquid if any, cool down and grind in blender or mash it with masher to make it a paste and keep aside.

2. Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.

Heat it and when jaggery dissolves completely, filter it in a metal strainer to remove impurities if any.

3. Then again start heating the jaggery syrup (wash the vessel as it will have impurities).

When it starts boiling, at one stage, the syrup will get frothy.

At this stage add the ground kadalai paruppu paste and coconut. Stir continuously without forming any lumps.

Add elachi powder and mix thoroughly.

4. Note that liquid we are adding should be very less. The lesser we add, sooner the paruppu pooranam will get ready.

Keep Stirring well till the mixture gets thick starts leaving the sides of the vessel.

5. As it cools down, it becomes non sticky. Make equal sized balls and keep it ready.

Note: This quantity gives you double the paruppu pooranam than needed, so you can refrigerate and do it again or half the recipe.

Prepare poli

Mix 2 tablespoon oil and salt (turmeric, cooking soda too if adding) in the flour, thoroughly. Mix it well. I have added more in picture, but I learnt it is not necessary to add too much.

2. Then, sprinkle luke warm water carefully and make dough, it should be a soft and loose. Initially it will be sticky, but you can grease hands and keep kneading for at least 10 minutes.

Do not get tricked and add less. Add enough to get the desired loose consistency.

Keep aside for 3 hrs minimum with the remaining 2 tablespoon of oil poured over it. Keep covered. I will recommend to make in morning if you want to make poli in the evening.

3. Make equal sized ball and again rest for minimum 10 minutes or as much as you can.

Resting at this stage helps the gluten in it relax and gives soft results.

In a countertop, use a banana leaf or a baking sheet to flatten.

4. Flatten the ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture.

Pinch off excess if any. Flatten again with your fingers. You can dust well and spread too if the dough is stiff enough to handle.

5. Use ghee or sesame-oil and flatten carefully till it spreads and covers the pooran as a thin layer.

Heat tawa and transfer the sheet upside down so that the poli gets transferred to the tawa.

6. Cook on both sides till golden brown spots appear on both sides of the poli. Use ghee ½ teaspoon each side.

Keep stacked as you make the polis until you finish making them all. Top with butter if desired and enjoy hot.

Enjoy hot paruppu poli!

Check out my other poli recipes:

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