Friendship Chain - Guest Post
As promised, here is the first guest post for the Friendship Series- Spread the Speciality, by the very talented Revathi of Kaarasaaram. When I thought of this event, then I just knew it had to be her, because of the way she appreciated and motivated me. And looking at her recipe collection and cheerful photography (which was a delight after an overdose of ultra subtle shots in the blogosphere) it immediately showcased the deep Indian/ earthy quality she has (see the props prove that). So it was just clear to me that it had to be a Obbuttu, a special Indian sweet, from her native place. So read further to know step-by-step recipe from Revathi herself.
Firstly I want to thank Anamika for letting me do a guest post in her wonderful blog and that too to start a new friendship chain. One fine day I was casually checking my mail, I had a request from this dear girl who wanted me to do a guest post. There are moments in life where you come across a genuine person with a warm heart and you instantly know that that bond is going to be there for a long time.
I can't explain by mere simple words how happy I am to be the first member in this friendship chain ... hope this grows by the love and support of all our blogger friends.
Now coming to the recipe, when Anamika asked me to do the guest post, I asked her to suggest the recipe. She wanted something authentic and traditional and suggested "obbuttu/poli" which is so right for this event. I am sure most of you are familiar with the recipe but I do want to say a few words about this dish.
I was more than happy as I wanted to do something traditional for a long time. Poli is very famous in my native place [Coimbatore] and very much a part of Kongunad cuisine. This sweet treat requires time and patience to make but once ready, it is just heaven in every bite:)
In my native place the stuffing is made with coconut and jaggery [tenkai pooranam]. Puran poli is prepared with channa dal and jaggery. It is from Kongunad region that this sweet has spread along the coastal regions all the way upto Gujarat.
This piece of information is from Chef. Jacob Sahay, who is very famous in Tamil Nadu for his cookery program. He has done is research in the authentic traditional cuisines of Tamil Nadu like "Kongunadu cuisine"," Nanjilnadu cuisine" and "Sangakkaala Unavu" and he is the top chef in "Rasam restaurant" in Nungambakkam, Chennai which specialises in Kongunad cuisine.
The given measurement of ingredients makes 45-50 polis depending on the size of each poli. Do reduce or add the amount of ingredients according to your needs.
For the outer covering:
Maida: 750 gms.
Tumeric: 2 tsp.
Salt: 2 tsp.
Ghee [melted]: 5 tbsp
Water: as required.
Refined oil: 1-2 tsp.
1. Sieve the maida twice to get rid of all lumps. Add the tumeric powder, ghee and required water to form a soft dough.
2.Apply a little oil on the dough and rest for 11/2 hours. After this resting time the dough is pliable as seen in the above pic.
Channa dal: 500gms.
Fresh coconut scrapings: 100gms.
Powdered Jaggery: 600gms.
Cardamom powder: 1 tsp.
1.Wash the channa dal twice and soak in water for 1 hr.
2.Boil until just cooked -pinchable consistency as seen in the above pic.
3.Drain all the liquid. Pulse the dal in batches to a fine grain consistency.
4.Add the powdered jaggery, fresh coconut scraping and cardamom powder. Mix thoroughly.
5.If the stuffing is watery, heat a pan with 2 tbsp of ghee and add the stuffing. Keep stirring in medium flame until the stuffing is slightly thick [remember the stuffing thickens more as it cools, so remove from flame when just starting to thicken].
6. Cool and now we are ready to make polis.
Making poli
1. Make golf size balls out of the outer dough. Make equal number of balls of the stuffing only of a smaller size of the dough ball.
2.Spread a foil and lightly oil the surface.
3.Flatten the dough ball until you have a 3inch diameter circle.
4.Place a stuffing ball in the center of the dough circle. Pull the dough on all sides around the stuffing and cover the stuffing.
5.Flatten the poli with your fingers until the poli is 7-8inches in diameter but be careful not to break the outer covering.
6.Heat a non-stick tawa on medium flame. Put a poli on the tawa and cook for 10-12 secs.
7.Drizzle with a little ghee. Flip to the other side and cook until you see small brown spots on the surface of the poli which will take another 15 secs.
Finish with the rest of the polis and store them in air tight container in the refrigerator.
When serving - warm the poli for 10-12 secs and dollop 1/2 teaspoon of ghee on top and serve.
Note: It is absolutely essential to rest the dough for atleast 1 hr as only then it will be pliable. U can make this without the coconut or substitute it with cashews /almonds /pistachios.
As mentioned in the Friendship Chain- FAQS page, this event would extend by invitation. So next Reva would be hosting it with a guest post by a blogger of her choice. So do check out the next exciting entry.
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