Karupatti thengai poli recipe, Coconut poli

Karupatti thengai poli/ Coconut poli/ Thengai poli is a delicious flat bread stuffed with grated coconut and karupatti, which is flavored with cardamom and cooked to perfection with ghee.

Thengai poli is traditionally prepared with grated coconut and jaggery, but as mentioned earlier this poli is prepared with an amazing/ special/ healthy ingredient called “KARUPATTI/ PALM JAGGERY”, which is world’s best and finest natural sweetener used in South India. Palm jaggery/ panam karupatti is rich in iron, Vitamin B, calcium, aids in easy digestion and is a great source of energy as well.

This palm jaggery is much healthier than sugar or other sweetener in the markets and we need to be really cautious in buying the unadulterated one. So in this recipe I have used “NATURAL MILLS” brand karupatti and it was purely bliss to have tasted an unadulterated version of the palm jaggery. People living in USA can get hold of this brand in Indian stores and so far the best one.

Sweet poli can be made with different stuffing like these:

Poli is usually prepared during festivals like Ugadi and Navratri too which is almost here and I thought to share a new variety of poli which I have not shared in the blog so here it is which will be useful. In this recipe for the ugh I skipped turmeric powder as I like coconut poli to be white in color just like the shop ones, also I have used ghee to cook poli with which enhances the taste of the poli, if you don’t like ghee you could use oil as well.

I have earlier posted 2 recipes with karupatti like these:

You may be interested in other Navaratri recipes below:

So let’s get to the making of coconut poli!!!

Karupatti thengai poli recipe, Coconut poli

2020-10-11 23:23:32

Serves 3

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

For outer layer/ dough

1. Maida – 1 cup
2. Oil – 2 tsp + 1 tbsp (for soaking dough)
3. Salt - a pinch (to elevate sweetness)
4. Water – ½ to ¾ cup (approx.)
5. Ghee – 1 tbsp + 2 tbsp (for making poli)

For stuffing/ filling

1. Grated coconut – ½ cup
2. Karupatti/ Thati bellam/ Palm jaggery – ½ cup
3. Water – ¼ cup
4. Cardamom powder/ Elaichi – ¼ tsp

Note

* 1 cup = 235 ml

Instructions

In a bowl add maida, salt and oil. Mix everything well and add water gradually to it and knead it into a soft dough. Then add 1 tbsp oil to the dough so that it becomes even softer. Keep the dough aside for 40 minutes to 1 hour. The more the rest time the better will be the dough.
In a pan add palm jaggery/ Karupatti and water mix it well and when palm jaggery is completely dissolved put off the flame. Remember pure palm jaggery does not dissolve quickly. Pour the jaggery syrup through a strainer to get rid of dirt and sand. This step is a must so don't skip it.
In a pan add grated coconut and karupatti mixture. Mix well and then add cardamom powder. Mix well and when the mixture becomes thick and has poornam appearance remove from flame and allow it to cool.
Now divide the dough into equal size balls. Also divide the coconut stuffing into equal size balls/ portion.
Now take a ziploc cover or banana leaf and apply some oil over it. Place small ball of dough in it and flatten it with your fingers. Now place a small ball of karupatti thengai stuffing in the centre of the dough and pleat it well and seal it so that the stuffing stays inside. Now apply some oil in your fingers and flatten it again into round shape/ use a rolling pin to flatten it. Keep this aside and start making the rest of the poli.
Heat a tawa and place the poli from ziploc to your palm and place the coconut poli gently on the tawa and drizzle ghee around it. When you see brown spots on one side flip it carefully and cook till done.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Karupatti thengai poli with step by step images

In a bowl add maida, salt and oil. Mix everything well and add water gradually to it and knead it into a soft dough. Then add 1 tbsp oil to the dough so that it becomes even softer. Keep the dough aside for 40 minutes to 1 hour. The more the rest time the better will be the dough.
In a pan add palm jaggery/ Karupatti and water mix it well and when palm jaggery is completely dissolved put off the flame. Remember pure palm jaggery does not dissolve quickly. Pour the jaggery syrup through a strainer to get rid of dirt and sand. This step is a must so don’t skip it.
In a pan add grated coconut and karupatti mixture. Mix well and then add cardamom powder. Mix well and when the mixture becomes thick and has poornam appearance remove from flame and allow it to cool. Now divide the dough into equal size balls. Also divide the coconut stuffing into equal size portions/ balls.
Now take a ziploc cover or banana leaf and apply some oil over it. Place small ball of dough in it and flatten it with your fingers.
Now place a small portion (around a tbsp) of karupatti thengai stuffing in the centre of the dough and pleat it well and seal it so that the stuffing stays inside. Now apply some oil in your fingers and flatten it again into round shape/ use a rolling pin to flatten it. Keep this aside and start making the rest of the poli.
Heat a tawa and place the poli from ziploc to your palm and place the coconut poli gently on the tawa and drizzle ghee around it. When you see brown spots on one side flip it carefully and cook till done.