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IntroductionPuran poli is a famous recipe similar to chapaties. It is delicious and the addition of potatoes in it adds to it's taste. 'Puran puri' is another caption for this and are widely used in and around Kerala. The way in which puran poli are prepared differs from place to place. Some times grated coconut or a mixture of sugar and jaggery are used to increase it's sweet taste.
'Nutmeg' is mainly used for puran poli and plays an important role in it's taste. If needed, turmaric can also be added so as to get some colour. This is a simple one to try while at home and is guaranteed that every members of your family will love to have more from you. Jump up and hop into your kitchen for the kill.
Ingredients 1) Split Bengal gram - 450 gm
2) Sugar - 450 gm
3) Whole wheat flour - 100 gm
4) Refined flour - 100 gm
5) Rice flour - 100 gm
6) Oil - 25 ml
7) Nutmeg - 1/2
How to prepareFirst make sure all the ingredients are available for you in front and set yourself to start the dish. Pick up all the gram and wash it thoroughly. Now add sufficient quantity of water to initiate cooking. Cook till water has evaporated fully and gram is tender. Add sugar and cook until mixture becomes thick and firm. Pass it through a sieve when mixture is hot.
Add grated nutmeg in proper amount. Make a very soft dough with rice flour, wheat flour, water and oil. Keep it for one to two hours. Make balls of the gram dal mixture ( about the size of a small apple ). Take a small quantity of dough having the size of walnuts and spread over the gram dal balls. Roll out and bake on a dosa stone or thick griddle till done. Turn over and bake the other side also.
ConclusionPuran poli was first found in Maharashtra but later it took great popularity in many parts of India including Kerala. This is usually consumed as such because of it's mouth watering taste. Otherwise it is served along with milk and ghee is poured all over it so as to make it smooth and healthy. Addition of jaggery inside it makes it more soft and fluffy whereas addition of powdered white sugar makes it much more stiff and crunchy. This is traditionally served along with sadhya in South India. Coconut and brown sugar are stuffed inside to form a new variety which is favorite for all South Indians.