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Photo of Paruppu Poli by Sindhu Sriram at BetterButter

Paruppu Poli

Sindhu Sriram
30 minutes
Prep Time
90 minutes
Cook Time
4 People
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The sweet channa dal and coconut stuffing with ghee is to die for combination and when you eat it hot, the taste is something else!! Out of this world.

Recipe Tags

  • Veg
  • Hard
  • Others
  • Tamil Nadu
  • Roasting
  • Pressure Cook
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. Channa dal - 1 1/2 cups
  2. maida - 1 1/2 cups
  3. jaggery (grated) - 1 1/2 cups
  4. elaichi - 4 pods (powdered)
  5. turmeric powder - 1/2 tsp
  6. water - as required


  1. Add maida to a bowl. Add enough water and oil to make it into an elastic dough. Cover it and keep it aside for about 30 minutes.
  2. In a pan, dry roast the channa dal until aromatic and soak in water for about an hour. Once soaked, pressure cook the dal until just cooked and not mushy. Mash it and keep aside.
  3. Now add the grated jaggery and channa dal in a pan (preferably non - stick). Keep stirring. You will observe that the mixture turns watery in the beginning. Do not worry. The jaggery melts and as you keep stirring it turns like halwa.
  4. Once cooled, make into lemon sized balls. This is called as the pooranam (filling)
  5. Take a little of the kneaded maida dough. Place the pooranam and cover it with the dough. I used a well oiled parchment paper. You could also use a banana leaf.
  6. Start pressing it from the centre and proceed towards the edges to make a thin roti.
  7. Heat a skillet and place the poli and cook on both sides with ghee.

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Manisha Shukla
Manisha Shukla   Apr-26-2017

Nice one dear. You also can use wheat flour instead of maida.

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