Connect with us

Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

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

Coconut poli recipe with wheat flour

Coconut poli

Print

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

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.
wheat flour poli
  • 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.
wheat flour coconut poli
  • 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.
thengai poli
  • 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.
coconut poli
  • 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.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • 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.
Thengai poli recipe

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.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

Continue Reading
Advertisement

Indian Vegetarian Recipes

Mor appam recipe

Mor appam recipe | Palakad style mor appam recipe with full video and step-by-step pictorial instructions. Mor appam is similar to kuzhi paniyaram but the batter is different from the Kuzhi paniyaram batter.

As the name suggests it is made using curd and seasoned with Traditional south Indian seasoning items like mustard seeds, urad dal, ginger, green chili, and asafoetida. This is a perfect breakfast | dinner recipe. Even you can serve this as a tiffin with evening coffee | tea.

I have heard about this mor appam but never tasted this anywhere. When I asked my friend she got this recipe from her sister Mrs. Usha. It turned out so well and definitely an interesting recipe to give it a try. It will be a good variation from our usual Idli | dosa.

The sourness of the curd and the spiciness from the green chili and red chili powder, give a nice taste to this mor appam. Since we are making this in Kuzhi paniyaram pan, this is a healthy breakfast | dinner option too.

Also, check out

Mor Appam recipe

Mor appam

Print

Mor appam recipe

Palakad style mor appam , a healthy and easy breakfast recipe
Course Breakfast, Dinner
Cuisine Indian
Keyword South Indian breakfast recipes
Prep Time 15 minutes
Soaking and fermentation time 6 hours
Total Time 6 hours 15 minutes
Servings 16 mor appams
Author Jeyashri suresh

Ingredients

  • 1 cup raw rice
  • 1/3 cup urad dal
  • 1 tbsp chana dal
  • Salt to taste
  • Oil to cook the mor appam
  • ½ cup curd | yogurt
  • ¼ tsp red chili powder

To temper

  • 1 tbsp sesame oil
  • ½ tsp mustard seeds
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • Few coriander leaves chopped
  • Few curry leaves chopped
  • 2 green chilis chopped
  • 2 pinches asafoetida

Instructions

  • In a bowl add the rice, urad dal and chana dal.
  • Wash this twice and soak this for 3 hours.
  • Drain the water and add ½ cup of curd to this.
  • Grind this into a smooth paste.
  • No need to add water while grinding, the curd is enough.
  • Transfer this to a vessel and add salt.
  • Mix well using your hands and allow this to ferment this for 3 hours.
  • Some people don’t ferment this and straight away make the mor appam.
  • Fermentation makes it even more soft.
  • In a pan add 1 tbsp sesame oil.
  • Add mustard seeds, urad dal, chana dal, coriander leaves, curry leaves and green chilis.
  • Saute till the dal turns golden brown and add asafoetida.
  • Mix well and add this to the batter.
  • Add ¼ tsp red chili powder.
  • Mix well and the consistency should be like a idli batter.
  • If it is thick, add thick butter milk to adjust the consistency.
  • Add little oil to the paniyaram pans.
  • Cover and cook it for few minutes.
  • Once one side is cooked, open and flip this.
  • Cook till the other side also cooks up well.
  • Take out and repeat to finish.
  • Serve Mor appams with kara chutney or coconut chutney.

Video

Notes

1. The mor appam batter can be kept inside the refrigerator for 2 days.

2. If you want you can add finely chopped onion and grated carrot to the Mor appams.

  • In a bowl add the rice, urad dal and chana dal.
  • Wash this twice and soak this for 3 hours.
  • Drain the water and add ½ cup of curd to this.
  • Grind this into a smooth paste.
  • No need to add water while grinding, the curd is enough.
  • Transfer this to a vessel and add salt.
  • Mix well using your hands and allow this to ferment this for 3 hours.
  • Mix well using your hands and allow this to ferment this for 3 hours.
  • Some people don’t ferment this and straight away make the mor appam.
  • Fermentation makes it even more soft.
  • In a pan add 1 tbsp sesame oil.
  • Add mustard seeds, urad dal, chana dal, coriander leaves, curry leaves and green chilis.
  • Saute till the dal turns golden brown and add asafoetida.
  • Mix well and add this to the batter.
  • Add ¼ tsp red chili powder.
  • Mix well and the consistency should be like a idli batter.
  • If it is thick, add thick butter milk to adjust the consistency.
  • Add little oil to the paniyaram pans.
  • Cover and cook it for few minutes.
  • Once one side is cooked, open and flip this.
  • Cook till the other side also cooks up well.
  • Take out and repeat to finish.
  • Serve Mor appams with kara chutney or coconut chutney.
  1. The mor appam batter can be kept inside the refrigerator for 2 days.
  2. If you want you can add finely chopped onion and grated carrot to the Mor appams.

The post Mor appam recipe appeared first on Jeyashri’s Kitchen.

Continue Reading

Trending