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    Home Β» Recipes Β» Traditional Deepavali Sweets

    Sweet potato poli recipe | Sakkaravalli kizhangu poli

    January 7, 2016 by Raks Anand 23 Comments / Jump to Recipe

    Sweet potato puran poli (sakkaravalli kizhangu poli) made along with jaggery and coconut as main ingredients.

    sweet potato poli recipe
    Sweet potato poli

    This taste very similar to the puran poli or paruppu poli we make that I have already posted.

    Check out the dal version in my website.

    Jump to:
    • Recipe card
    • Step by step

    Sweet potato poli is really healthy with all those fibre along with its goodness. This will be a great snack for your kids.

    Make it with regular atta or whole wheat flour to make it even more healthy.

    When I got sweet potato for Thiruvathirai, me and my MIL were discussing what can be done with sweet potato.

    In my childhood days, during the tamil month of margazhi or when ever we feel like, we used to boil water (for bath) in our own backyard with all the dried parts from coconut tree.

    The dried fiber (thenga mattai), shell (thenga odu), leaves (thennai mattai/ olai) are used as fuel for our stove 🙂.

    Each one has its own way of burning. To start the stove, the quick and easy to catch leaves.

    Then the fiber, which holds the heat steady but extremely smoky which makes our eyes burn.

    Shell burns well as well as holds heat for some time. It will be quite an adventure everyday for our bath 😆.

    sweet potato poli

    Why I said such long story? I am coming to the point, in that fire, we sometimes throw in this sweet potato and it gets toasted well.

    The cooked sweet potato with smoky flavour will be amazing to eat. We do the same with tapioca and corn at times.

    I made sweet potato poriyal, sambar and now this sweet potato poli and yet I have one more to finish 😯. I guess I will use it up for my pongal kootu.

    Recipe card

    sweet potato poli
    Print Pin
    5 from 1 vote

    Sweet potato poli recipe

    Sweet potato puran poli (sakkaravalli kizhangu poli) made along with jaggery and coconut as main ingredients.
    Course Dessert, Sweets
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Resting time 3 hours
    Servings 12
    Cup measurements

    Ingredients

    • 3 Sweet potato
    • 1 cup Jaggery
    • ΒΌ cup Coconut grated
    • 1 Cardamom powdered

    For dough

    • 1 cup All purpose flour Maida
    • Turmeric – A pinch optional
    • 4 tablespoon Ghee or oil Divided
    • Salt
    Prevent your screen from going dark

    Instructions

    • Firstly prepare dough prior at least 1 hour or upto 3 hours before making poli.
    • In a mixing bowl add flour, salt, turmeric, ghee or oil and required water.
    • Knead well to make a loose dough.Β  Add 2 tablespoon oil over it and keep aside for 1 hour to 3 hours
    • Meanwhile you can prepare the puran / stuffing.
    • Keep sweet potato in a container, inside pressure cooker.
    • You can add little water as usual in the pressure cooker, but no need to add water to sweet potato.
    • Idea is to steam it. You can add water and cook, but it could retain water and take bit longer to get puran done.
    • So I opted steaming without water. Pressure cook for 4-5 whistles.
    • Peel the skin once cooled and mash it well without any lumps.
    • After that, melt jaggery with little water just to immerse it. Filter it to remove any impurities.
    • Add it to the sweet potato and heat over medium flame. Mix well.
    • Once mixed, add grated coconut and cardamom. Keep stirring until it becomes thick.
    • On cooling, it gets non sticky. So switch off accordingly. Once cold enough to handle, roll into equal sized balls.
    • After 3 hours, the oil or ghee would have slightly oozed out. Knead again to make it smooth and pliable.
    • Divide into equal lemon sized balls. Rest again for 10 minutes.
    • Flatten the rolled dough into thick disc.
    • Keep the stuffing inside and cover it with the dough.
    • Seal and flatten to thin polis.
    • Oil will be oozing from the dough, so you may not need any oil for greasing, if needed use accordingly.
    • Carefully transfer to hot tawa and cook over medium flame. Drizzle sesame oil or ghee.
    • Cook by gently pressing the poli with ladle so that golden spots appear.
    • Repeat to finish and stack the poli.

    Notes

    • The mashed sweet potato I tookΒ  gave exactly one cup, when mashed. So use this a guidance.
    • Since we use oil, you may be getting a non sticky dough with little water itself, but make sure to add more water to make a loose dough, not a dough like the regular chapati dough, this should be really soft and loose to handle.
    • You can use sesame oil as vegan option for ghee.
    • Use half maida, half wheat flour for flavorful results.
    • You can use more coconut or less, but increase or decrease jaggery as needed.
    • Use sugar instead of jaggery.
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    Step by step

    1. Firstly prepare dough prior at-least 1 hour to 3 hours before making poli. In a mixing bowl add flour, salt, turmeric, ghee or oil and required water.
    dough

    2. Knead well to make a loose dough.  Add 2 tablespoon oil over it and keep aside for 3 hours.

    poli dough

    3. Meanwhile you can prepare the puran / stuffing. Keep sweet potato in a container, inside pressure cooker.

    You can add little water as usual in cooker, but no need to add to sweet potato. Idea is to steam it.

    Alternately, you can add water and cook, but it could retain moisture and take bit longer to get puran done.

    So I opted steaming without. Pressure cook for 4-5 whistles.

    1-steam

    4. Peel the skin once cold and mash it well without any lumps.

    mash

    5. Melt jaggery with little water just to immerse it. Filter it to remove any impurities.

    filter

    6. Add it to the sweet potato and heat over medium flame. Mix well.

    mix

    7. Once mixed, add grated coconut and cardamom. Keep stirring until it becomes thick.

    sakkaravalli kizhangu poli

    8. On cooling, it gets non sticky. So switch off accordingly. Once cold enough to handle, roll into equal sized balls.

    sweet potato poli stuffing ready

    9. After 3 hours, the oil or ghee would have slightly oozed out. Knead again to make it smooth and pliable. Divide into equal lemon sized balls.

    roll

    10. Flatten the rolled dough into thick disc. Keep the stuffing inside and cover it with the dough.

    cover

    11. Seal and flatten to thin polis. Oil will be oozing from the dough, so you may not need any extra for greasing, if needed use accordingly. You can check the video for better understanding.

    flatten

    12. Carefully transfer to hot tawa and toast over medium flame. Drizzle sesame oil or ghee.

    cook

    13. Toast by gently pressing the poli with ladle so that golden spots appear. Repeat to finish and stack the poli.

    sweet potato poli

    Stack the polis to make it soft and serve. Both hot or at room temperature, it tastes great. No one will realize it is made out of sweet potato.

    sweet-potato-poli

    Other Pongal Festival Recipes

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      Coconut milk sweet pongal, Instant pot recipe
    • aval-sakkarai-pongal
      Aval sakkarai pongal recipe | Easy pongal recipes
    • Dates poli recipe
      Dates poli recipe, Sweet poli recipes
    • Wheat rava sweet pongal recipe | Godhuma rava sweet

    Reader Interactions

    Comments

    1. Geetha Ramaiah

      January 07, 2016 at 4:16 pm

      Thank you for this lovely recipe!!

      Reply
    2. Priya Joshi

      January 08, 2016 at 6:57 am

      I found better way to use sweet potato raks... thanks a lot for sharing this post...

      Reply
    3. sandhya B

      January 08, 2016 at 12:59 pm

      Wow..super yummy poli..

      Reply
    4. revathy balakrishnan

      January 12, 2016 at 3:11 am

      Hi, did you knead again with the oozed out oil in step 9?

      Reply
    5. Sowmia pragash

      January 12, 2016 at 3:12 am

      Innovative share. Poli with sweet potato is just awesome.

      Reply
    6. Raks anand

      January 12, 2016 at 3:15 am

      Yes we should knead with that oozed out oil

      Reply
    7. revathy balakrishnan

      January 12, 2016 at 1:26 pm

      This comment has been removed by the author.

      Reply
    8. vennilaspurgeon

      January 16, 2016 at 9:02 am

      Raks, I tried it and came out perfect . Your way of presentation is very brilliant and I love all your recipes.

      Reply
    9. Rajee

      January 19, 2016 at 11:54 am

      I had tough time making this. First is sweet potato became gooey. I dont know whether it is because of nature of sweet potato or I heated for less time. Second outer maida. I didnt knead properly and had to add more oil. Still didnt get right consistency. Again I repeated whole process exactly in the way u mentioned. Came out perfect. Thanx.

      Reply
    10. Sindhu krishnan

      January 21, 2016 at 9:01 am

      Hi Raje, Thanks for all your posts, you make awesome cooking with simple steps and easy method, i have been using your website as reference for mor ethan 2 years now and your website is really helpful for those who learn cooking newly after marriage, the cooking all i know today is from your posts πŸ™‚ Made this sweet poli too and came out really nice!! Thanks for your posts.. Today i do confident cooking just because of you.. THANK YOU.

      Reply
    11. Unknown

      January 21, 2016 at 9:01 am

      Hi Rajee, I have been referring your website for about 2 years now and its really helpful for someone who started learning cooking after marriage. Your way of cooking is simple yet delicious, you use simple ingredients and make awesome receipies. Tried this sweet poli and it came out really well. All the cooking i know today is all from your posts!! Thank you.

      Reply
    12. Thava

      January 31, 2016 at 2:42 pm

      I tried n my children liked it a lot.. Very different one... Thanks a lot

      Reply
    13. Unknown

      February 12, 2016 at 12:19 pm

      The recipe s great. I'm gonna try today. Actually I'm searching for ceramic cookware.. Which brand s ur pan in the pic n is it lasting long?

      Reply
    14. Raks anand

      February 12, 2016 at 12:26 pm

      This is my first pan and it's GreenLife brand ceramic pan

      Reply
    15. Raks anand

      January 11, 2017 at 4:08 am

      Thank you

      Reply
    16. Raks anand

      January 11, 2017 at 4:09 am

      Thanks for the feedback.

      Reply
    17. Raks anand

      January 11, 2017 at 4:10 am

      Thanks a lot

      Reply
    18. Raks anand

      January 11, 2017 at 4:11 am

      Thank you

      Reply
    19. Unknown

      January 14, 2017 at 3:48 pm

      Nice recipe. could you please let me know if leftovers of the poli can be kept in the fridge?

      Reply
    20. ApinchofsaltNsugar

      January 14, 2017 at 3:48 pm

      Hi Raks, can we not add coconut gratings?

      Reply
    21. Raks anand

      January 14, 2017 at 3:50 pm

      Sure, later, to serve, you can steam it in idlipot to reheat it.

      Reply
    22. Kuzhali

      March 21, 2021 at 1:03 pm

      5 stars
      Thanks for sharing this receipe. Tried it yesterday. Tastes good.

      Reply
      • Raks Anand

        March 21, 2021 at 5:40 pm

        Thank you for your feedback πŸ™‚

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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