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Veg Biryani Recipe | Hyderabadi Veg Dum Biryani

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Authentic Vegetable biryani recipe that tastes awesome and so good. One of my most popular recipes on the blog is this Biryani recipe from the Hyderabadi Cuisine. This delish recipe has been tried by many readers over the span of 10 years with great results.

One of our favorite rice based dish is this Hyderabadi dum biryani made with mix veggies, spices, yogurt and a lot of love. In fact one has to make biryani with patience, care and attention to detail. There should be no hurry and cooking a traditional dum biryani takes up time but worth it.

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veg biryani, biryani recipe, hyderabadi veg biryani recipe

When you take a bite into the morsel of biryani, you realize what a great dish it is. Yes, indeed biryani is a royal rice dish from the Indian cuisine.

Biryani – What it is?

In simple words Biryani is a rice and curry casserole. The curry can be meat based or vegetable based. Much like some baked pasta dishes, the rice is semi-cooked and layered with the curry later to be baked or cooked till the rice is completely done and the gravy has been absorbed by the rice.

Usually the meat is marinated and cooked later, but for vegetables marination is not done or is required.

Biryani is also spelled as Biriyani and is popular not only in India but in South Asia as well. In the Indian Cuisine, specifically in the North Indian cuisine, the traditional biryani is made with the dum pukht method of slow cooking.

Of course nowadays many home cooks even bake the biryani. In the step by step process shots, I have explained both the dum cooking and oven baking methods – so that you can choose what suits you.

What is dum pukht?

Dum pukht also known as dum cooking is a technique of slow cooking food in sealed pots thereby not allowing any steam to pass. The result is that the food gets cooked in its own steam.

The food is kept in a pan or pot which is then sealed tightly using wheat flour dough. Usually clay pots (also known as “handi” in India) are used while making biryani.

Sealing the lid and the pot tightly with wheat flour dough does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. Nutrients are not lost in this process and thus the food is nutritious too.

This tradition of dum pukht originated in Persia where the dish was prepared, sealed and then buried in hot sand to mature. Dum pukht is part of the Awadhi cuisine which is from the city of Lucknow – Uttar Pradesh. Dum pukht method is also used in Hyderabadi, Mughlai and Punjabi cuisines.

How is Biryani made?

Like I have mentioned above a biryani is made by making separate layers of the gravy and rice. In some variations, the rice or gravy is topped with fried onions (also known birista).

Fragrant ingredients like rose water, pandanus extract (kewra water) and saffron infused milk or water are also sprinkled from the top.

This entire layer of the semi-cooked rice and gravy with the various toppings is then dum cooked. Authentically and traditionally a biryani is always slow cooked on dum.

This cooking on dum gives the biriyani its uniqueness and originality. This is how the biryani has the beautiful medley of the aromas, flavors and tastes from the variety of ingredients added in it.

Biryani Variations

Throughout India, you will find many avatars of Biryani. Though mostly biryani is layered and cooked but you will also find one pot biryani dishes, specifically in the southern parts of India. Here the biryani is cooked much like the way a pulao is made by adding all the ingredients in a pot and cooking them.

Biryani, though usually made with meat is also made with seafood, eggs, paneer (cottage cheese), mushrooms and vegetables. In some versions of biryani, the curry or gravy is made with both eggs and vegetables or meat and vegetables.

The spices, aromatics, flavoring ingredients also differ widely from state to state in India. Example in South India you will see the addition of curry leaves, black pepper,a coconut milk, cilantro etc. So no two biryani dishes will taste the same.

Sometimes biryani is made using a special type of spice blend known as the Biryani Masala. This spice blend is made by grinding aromatic whole spices which are usually added to a biryani.

In this recipe you don’t need to add biryani masala. Just the whole spices are enough.

I have shared some popular vegetarian biryani variations and these too have been liked by the readers.

About this Vegetable Biryani Recipe

This Hyderabadi biryani recipe is one of the best biryani I make. I also cook my mom’s version and that too turns out great. There are hundreds of variations of making biryani each having their own unique taste and flavor.

In a vegetarian biryani you can always add a variety of vegetables. I have added a mix of cauliflower, potatoes, carrots, french beans, bell pepper (capsicum), button mushrooms and green peas. You can even add aubergines, cabbage, broccoli, spinach and kale.

In fact biryani can also be made with just one veggie or a couple of vegetables.

This vegetable biryani recipe is light, a bit spicy and super delicious. The subtle flavors of the garam masala, onions and yogurt are so infused in the vegetables. Each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique taste of that veggie.

All I can say is that each mouthful of this Hyderabadi veg biryani is heavenly. This veg biryani recipe post is one of my lengthy post with a lot of pictures. I have included step by step recipe details with pictures for this post. I hope you enjoy making this recipe as much as I enjoy making this biryani.

Tips for making perfect Biryani

  • Ingredients: As far as the ingredients are concerned, it is best to use all the ingredients as mentioned in the recipe.
  • Rice: To make a biryani firstly you need good quality basmati rice – preferably aged basmati rice. Biryani is not mushy and the rice grains remain separate in the dish. In this recipe I have added aged basmati rice.
  • Sella Basmati Rice: I also make biryani with parboiled basmati rice (known as sella basmati rice in Hindi and converted basmati rice outside India) and it works wonderfully and much better than aged basmati rice. Biryani made with sella basmati rice has restaurant style flavors as many hotels and restaurants in India use this rice for making biryani as well as other rice based dishes.
  • Cooking of rice: The rice grains are boiled till they are ¾ cooked. The rice grains will have a slight bite to them and will be slightly undercooked. Do not cook the rice 100% as then they will become mushy by the time the biryani is dum cooked.
  • Spices: The lovely fragrance and aroma in a biryani comes from using whole spices. Thus the spices need to be fresh and in good condition.
  • Curd (Yogurt): The curry is made with yogurt and so it is important that the yogurt must be fresh and not sour. The curd or yogurt should also be made from whole milk. Do not use fat free yogurt or curd made from toned milk as it will split while cooking.
  • Biryani gravy: The curry or gravy for the biryani should have a medium to medium-thick consistency. It should not be watery like a stock or broth as this will lead to the rice becoming mushy or very soft after dum cooking.
  • Vegan variation: Use almond milk yogurt or cashew milk yogurt. Replace ghee (clarified butter) with oil. You could use any vegetable oil or neutral tasting oil.
  • Serving Suggestions: Biryani is usually accompanied with a raita (yogurt dip). The raita can be a simple onions raita or made with a mix of onion, tomatoes and cucumber. In Hyderabad, biryani is served with mirchi ka salan (green chilli curry) and raita. You can even serve biryani with a soupy gravy known as shorba gravy.

How to make Hyderabadi Veg Biryani

1. Pick and rinse 1.5 cups (300 grams) basmati rice in running water till the water runs clear of starch. Soak the rice in water for 30 minutes.

2. After 30 minutes drain the rice and keep aside.

3. When the rice is soaking prep the other ingredients. Rinse, peel and chop the veggies.

  • I have used 3 cups mixed veggies including green peas. You can use your choice of mixed vegetables.
  • Slice 1 large onion thinly (about 1 heaped cup thinly sliced onion).
  • Finely chop or crush 10 grams ginger (2 pieces of 2 inch ginger or 1.5 tablespoons finely chopped ginger).
  • Finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic).
  • Slit 3 to 4 green chilies also.
  • Chop coriander leaves (cilantro) and mint leaves. You should get ⅓ cup each of chopped coriander leaves and mint leaves.

Cooking rice for veg biryani

4. Now we need to cook the rice. For cooking rice, you can use any method – microwave, pressure cooking, instant pot or cooking in a pot. For cooking rice in a pot, take a deep bottomed pan. Add 5 cups water and heat the water on a high flame.

5. When the water becomes hot, add all the spices and ½ teaspooon salt – 1 tej patta (Indian bay leaf), 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.

6. Bring the water to a boil on a high flame.

7. Then add the rice.

8. Just gently stir with a spoon or fork, after you add the rice. Check the taste of water and it should taste slightly salty. If the water is not tasting slightly salty, then add some more salt.

9. Do not reduce the flame and continue to cook the rice.

10. The rice has to be ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked. The rice should not be fully cooked but almost cooked.

11. Drain the rice in a colander. You can also rinse the rice gently with water so that the grains stop cooking.

Making vegetable biryani gravy

12. In a pressure cooker or a pan, heat 3 tablespoons ghee. Add the following spices – 1 teaspoon shah jeera (caraway seeds), 1 tej patta, 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon. Sauté the whole spices till they crackle.

13. Now add the sliced onions.

14. Stir and sauté them on a low to medium flame.

15. Onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process.

16. When the onions are cooking, take 1 cup fresh curd/yogurt (200 grams) in a bowl. Beat the curd with a spoon or whisk till it becomes smooth.

17. Sauté the onions till they become golden brown or caramelize.

18. Then add the ginger-garlic paste and sliced green chillies. You can also finely chop the ginger-garlic and add.

19. Sauté till the raw aroma of ginger-garlic goes away.

20. Add the turmeric and red chili powder. Stir and mix well.

21. Next add the chopped veggies.

21. Sauté for a minute or two.

22. Lower the heat and add the beaten yogurt/curd. Stir as soon as you add the curd.

23. Then add ½ cup of water.

24. Season with salt. Stir again.

25. Pressure cook for 1 whistle on medium flame. If cooking in a pot, then cook till the veggies are done. Don’t overcook the vegetables. When the pressure settles down on its own, remove the lid and check the gravy.

  • If the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked.
  • If there is too much water or stock in the gravy, then simmer till some water dries up. The vegetable gravy should have a medium or slightly thick consistency and should not be watery.

26. Add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. Mix and stir. Keep aside. Do check the salt. Add more if required. You can chop the nuts before adding.

27. When the veggies are cooking, warm 4 to 5 tablespoon milk in a microwave or in a small pan on the stove top. Add ¼ teaspoon of saffron strands. Stir and keep aside.

Assembling & Layering

29. Now in a thick bottomed pan, layer half of the vegetable curry first.

30. Then layer half of the semi cooked rice.

31. Sprinkle half of the chopped coriander (cilantro), mint leaves and saffron milk.

32. Layer the remaining gravy.

33. Layer the remainder of the rice. Sprinkle the remaining coriander leaves (cilantro), mint leaves, saffron milk on the top. Sprinkle 2 teaspoon of rose water or kewra water (pandanus extract). At this point you can even add ⅓ cup of golden fried onions (birista) if you have these. You can make 2 layers or 4 layers like I have done. But do remember that rice should be the top layer.

2 methods to dum cook veg biryani

Method 1

34. Seal and secure the pot with aluminium foil.

35. Then cover the pan/pot with a tight fitting lid.

Method 2

36. You can also seal the pan (handi) with a moist cotton cloth.

37. Then keep a lid on top.

38. Then keep a heavy weight on the lid.

39. Take a tava (griddle/skillet) and heat it on medium flame. You can begin to preheat the tava when you start assembling the veg biryani.

40. When the skillet becomes hot, then lower the flame. Keep the sealed veg biryani pan on the tava. Keep the flame to the lowest and cook veg biryani for 25 to 30 minutes. You can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.

For baking biryani

41. You could also preheat the oven to 180 degree Celsius (356 degrees Fahrenheit) and then bake the vegetable biryani in a preheated oven for 30 to 35 minutes. Please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. You will have to assemble the biryani as mentioned above in the oven proof utensil. Cover with aluminium foil or the pyrex bowl lid and then bake.

42. After 25 to 30 minutes, switch off the flame. Using a fork or spoon check the bottom layer of the biryani. There should be no liquids at the bottom. If there are liquids, then continue to dum cook for some more time. After dum cooking, give a standing time of 5 to 7 minutes and then serve the dum biryani.

42. While serving the veg biryani, make sure you equally serve the vegetables as well as rice layers. Here is a photo of the layers inside.

43. Serve this delicious Hyderabadi veg biryani with your choice of raita, onion-tomato salad (kuchumber), mango pickle, roasted papad. Other accompaniments for this Hyderabadi vegetable biryani are mirchi ka salan and shorba gravy.

Note: This veg biryani recipe is from the archives (July 15, 2010) and has been republished and updated on 3 August 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Veg Biryani (Hyderabadi Vegetable Dum Biryani)

A vegetable biryani recipe from the land of the nawabs – Hyderabad. The Hyderabadi vegetable biryani recipe is light, a bit spiced, aromatic and deliciously yum.

vegetable biryani, hyderabadi veg biryani recipe
Cuisine:Hyderabadi,indian

Diet:Vegetarian

Difficulty Level:Moderate

Servings (change the number to scale):5

(1 CUP = 250 ML)

preparation

  • Pick and rinse basmati rice in running water till the water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.
  • After 30 minutes drain the rice and keep aside.
  • When the rice is soaking prep all the veggies and other ingredients. Keep aside.

cooking rice

  • Take a deep bottomed pan. Add water and heat the water on a high flame.
  • When the water becomes hot, add all the salt and following spices tej patta, green cardamoms, cloves, black cardamom, cinnamon, strands of mace.
  • Bring the water to a boil. Then add the rice.
  • Just gently stir with a spoon or fork, after you add the rice.
  • Do not reduce the flame and continue to cook the rice.
  • The rice has to be ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked. The rice should not be fully cooked but almost cooked.
  • Drain the rice in a colander. Gently fluff and keep aside.

making vegetable biryani gravy

  • In a pressure cooker or a pan, heat ghee. Add the following spices – shah jeera, tej patta, green cardamoms, cloves, black cardamom and cinnamon. Sauté the whole spices till they crackle.
  • Now add the onions. Stir and sauté them on a low to medium flame.
  • Add a pinch of salt to quicken the cooking process.
  • When the onions are cooking, take 1 cup fresh curd (yogurt) in a bowl and whisk the curd with a spoon or wired whisk till it become smooth.
  • Sauté the onions till they become golden brown or caramelize.
  • Then add the ginger-garlic paste and sliced green chillies. You can also finely chop the ginger-garlic and add.
  • Sauté till the raw aroma of ginger-garlic goes away.
  • Add the turmeric and red chili powder. Stir and mix well.
  • Next add the chopped veggies. Sauté for a minute or two.
  • Lower the heat and add the whisked curd (yogurt). Stir and mix well as soon as you add the curd. Then add water.
  • Season with salt. Stir again.
  • Pressure cook for 1 whistle on medium flame. If cooking in a pot, then cook till the vegetables are done. Don’t over cook the vegetables.
  • Warm 4 to 5 tablespoons milk in a microwave or in a small pan on the stove top. Add ¼ teaspoon of saffron strands. Stir and keep aside.
  • When the pressure settles down on its own, remove the lid and check the gravy. If the vegetables are not cooked well, then keep the cooker on the stove top and simmer the vegetable biryani gravy without the lid, till the vegetables are cooked. If there is too much of water or stock in the gravy, then simmer till some water dries up. The veg biryani gravy should have a medium or slightly thick consistency and should not be watery.
  • Now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. Mix and stir. Keep aside. Do check the salt. Add more if required.

layering and making veg biryani

  • Now in a thick bottomed pan, layer half of the veg biryani gravy first.
  • Then layer half of the rice.
  • Sprinkle half of the chopped coriander leaves (cilantro), mint leaves and saffron milk.
  • Layer the remaining veg biryani gravy.
  • Layer the remainder of the rice. Sprinkle the remaining coriander leaves, mint leaves, saffron milk on the top. Sprinkle the rose water or kewra water. You can make 2 layers or 4 layers like I have done. But do note that rice should be the last layer.

dum cooking veg biryani

  • Now seal and secure the pot with aluminium foil. Then cover with a lid. You can also seal the handi with a moist cotton cloth and then cover with the lid.
  • Take a tava/griddle/skillet and heat it on medium flame.
  • When the tawa become hot, then lower the flame. Keep the sealed veg biryani handi on the tava. Keep the flame to the lowest and cook for 25 to 30 minutes. You can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tawa/skillet and cook on a low flame.
  • Once done using a fork or spoon check the bottom layer of the biryani. There should be no liquids at the bottom. If there are liquids, then continue to dum cook for some more time. After dum cooking, give a standing time of 5 to 7 minutes and then serve the dum biryani.
  • While serving, make sure you equally serve the vegetables as well as rice.
  • Serve the delicious hyderabadi veg biryani with your choice of raita, onion salad, mango pickle, roasted papad. other accompaniments for this biryani are mirchi ka salan and veg shorba gravy.
For baking veg biryani

  1. You could also preheat the oven to 180 degree Celsius/356 degrees Fahrenheit and then bake the veg biryani in the oven for 30-35 minutes.
  2. Please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven.
  3. You will have to assemble the vegetable biryani as mentioned above in the oven proof utensil and then bake it.

Tips

  • Ingredients: Do try to use all the ingredients as mentioned in the recipe.
  • Rice:  Use a good quality basmati rice – preferably aged basmati rice. You can even use Sella Basmati Rice which is parboiled basmati rice (known as sella basmati rice in Hindi and converted basmati rice outside India). For sella basmati rice, you will need to soak the rice grains for an hour. The cooking time will also increase for this variety of basmati rice.
  • Cooking of rice: Cook the rice grains till they are ¾ᵗʰ done. They will have a slight bite to them and will be slightly undercooked. Do not cook the rice all the way as they will become mushy by the time the biryani is dum cooked.
  • Spices: The lovely fragrance and aroma in a biryani comes from using whole spices. Thus the spices need to be fresh and in their shelf life.
  • Curd (Yogurt): Use fresh yogurt that is slightly sweet and not sour. The curd or yogurt should also be made from whole milk. Do not use fat-free yogurt or curd made from toned milk as it will split while cooking.
  • Biryani gravy: The curry or gravy for the biryani should have a medium to medium-thick consistency. It should not be watery like a stock or broth as this will lead to the rice becoming mushy or very soft after dum cooking.
  • Vegan variation: Use almond milk yogurt or cashew milk yogurt. Replace ghee (clarified butter) with oil. You could use any vegetable oil or neutral tasting oil.
  • Serving Suggestions: Biryani is usually accompanied with a raita (yogurt dip). The raita can be a simple onion raita or made with a mix of onion, tomatoes and cucumber. In Hyderabad, biryani is served with mirchi ka salan (green chilli curry) and raita. You can even serve biryani with a soupy gravy known as shorba gravy.

Nutrition Facts

Veg Biryani (Hyderabadi Vegetable Dum Biryani)

Amount Per Serving

Calories 437 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 836mg36%

Potassium 637mg18%

Carbohydrates 67g22%

Fiber 7g29%

Sugar 10g11%

Protein 12g24%

Vitamin A 2712IU54%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 37mg45%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin K 17µg16%

Calcium 152mg15%

Vitamin B9 (Folate) 58µg15%

Iron 2mg11%

Magnesium 78mg20%

Phosphorus 250mg25%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

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