Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

• Varalakshmi nombu procedures and recipes
• Gokulashtami vella seedai and uppu seedai tips
• Carrot poli
• Dry fruits poli

Coconut poli recipe with wheat flour

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam

Course Sweet, Traditional sweet

Cuisine Indian

Keyword Festival recipes, South Indian festival, sweets

Prep Time 40 minutes

Cook Time 20 minutes

Resting time 30 minutes

Total Time 1 hour 30 minutes

Servings 4 polis

Author Jeyashri suresh

Ingredients

• ½ cup whole wheat flour
• ¼ tsp salt
• ½ tsp turmeric powder
• 7 tsp sesame oil
• Water to make the dough
• Ghee as needed to make the poli

For the poornam

• ¼ cup powdered jaggery
• 2 tbsp water
• ½ cup coconut
• 1 tsp ghee
• ½ tsp cardamom powder

Instructions

• In a bowl add the wheat flour, salt and turmeric powder.
• Mix well and add water little by little to knead a soft pliable dough.
• Add 4 tsp of sesame to this and knead well.
• Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
• Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

• In a pan add the jaggery and add 2 tbsp of water.
• Once the water starts boiling add the grated coconut.
• If you want to filter the jaggery water, go ahead and do it and then add the coconut.
• Cook for 2 minutes, it will come to whole mass.
• Let the water evaporates but the poornam should not solidify.
• Else we can’t pat the polis. The poornam should be soft.
• Add 1 tsp ghee and ½ tsp cardamom powder to this.
• Mix well and switch off the flame.
• Allow this to cool completely.
• Make the dough into lemon sized balls.
• Also, make the poornam also into lemon sized balls.
• You can either use a banana leaf or butter paper.
• I used a butter paper, grease the paper.
• Place a dough ball in the center.
• Grease your hands with ghee and pat this gently and make a small disc.
• Place the poornam in the center.
• Gently close the edges.
• Now start patting the polis using your fingers.
• Do not use rolling pin.
• Gently push the inside filling to all the sides of the poli.
• Let the edges be thin.
• Patiently do this process.
• Heat a pan and gently take out the poli from the paper.
• Place it on the tawa.
• Cook on both sides.
• Smear ghee on both sides.
• Once it is cooked on both sides, take out from the pan.
• Repeat this for the rest of the polis.
• I was left with one extra dough ball.
• The poornam came for 4 polis only.
• This whole wheat poli stays soft for 6-7 hours.

Video

Notes

1. You can store this in the refrigerator and reheat and serve this the next day.
2.  The same coconut poli poornam can be used for making kozhakattai too.

• In a bowl add the wheat flour, salt and turmeric powder.
• Mix well and add water little by little to knead a soft pliable dough.

• Add 4 tsp of sesame to this and knead well.
• Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
• Always use sesame oil for making polis.

• Meanwhile, let’s make the poornam.
• In a pan add the jaggery and add 2 tbsp of water.
• Once the water starts boiling add the grated coconut.

• If you want to filter the jaggery water, go ahead and do it and then add the coconut.
• Cook for 2 minutes, it will come to whole mass.

• Let the water evaporates but the poornam should not solidify.
• Else we can’t pat the polis. The poornam should be soft.
• Add 1 tsp ghee and ½ tsp cardamom powder to this.
• Mix well and switch off the flame.

• Allow this to cool completely.
• Also, make the poornam also into lemon sized balls.

• Make the dough into lemon sized balls.

• You can either use a banana leaf or butter paper.
• I used a butter paper, grease the paper.
• Place a dough ball in the center.
• Grease your hands with ghee and pat this gently and make a small disc.

• Place the poornam in the center.

• Gently close the edges.
• Now start patting the polis using your fingers.
• Do not use rolling pin.

• Gently push the inside filling to all the sides of the poli.
• Let the edges be thin.
• Patiently do this process.

• Heat a pan and gently take out the poli from the paper.
• Place it on the tawa.
• Cook on both sides.

• Smear ghee on both sides.
• Once it is cooked on both sides, take out from the pan.

• Repeat this for the rest of the polis.
• I was left with one extra dough ball.
• The poornam came for 4 polis only.
• This whole wheat poli stays soft for 6-7 hours.

Notes:

• You can store this in the refrigerator and reheat and serve this the next day.
• The same coconut poli poornam cane be used for making kozhakattai too.

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