South Indian Festive puranpoli

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 1 cup - wheat rava (roasted pink)
  • 1 tbsp - ghee
  • 2 cups - jaggery (finely chopped)
  • 1 cup - sugar
  • 1/2 tsp - salt
  • 1 cup - channa dal
  • 1 cup - wheat flour
  • 1/2 cup - all purpose flour (maida)
  • 1/2 cup - oil
  • 1 tsp - nutmeg/cardamom powder
  • water
  • 1/2 cup - fine rice flour

How to Make South Indian Festive puranpoli

  • Wash the channa dal and cook it in a pressure cooker with 2 cups of water until it is soft.
  • Once it cools down, grind it to a paste in a mixie by adding little water if needed. Keep it aside.
  • Mix both the flours and add 1/4 tsp of salt and enough water to make a soft dough. Keep it aside for 1 hour.
  • Then knead it well by adding a little water and oil to it.
  • The dough should be sticky as well as pliable.
  • Pour the remaining oil over the dough and keep it aside.
  • Heat ghee in a kadai and add roasted rava, 1/4 tsp of salt, channa dal paste and 2 cups of boiled water. Stir and cover it and let it cook.
  • Add finely chopped jaggery and sugar. Stir it well and keep it covered.
  • Keep stirring so that the sugar and jaggery are melted and the mixture turns into a ball.
  • Add nutmeg/cardamom powder and a pinch of orange colour.
  • Keep it aside and let it cool.
  • Knead the dough again. Also knead the filling to make a soft ball.
  • Take a small marble-sized ball of dough and flatten it. Place in its centre, a ball of filling and cover it completely.
  • Roll it on rice flour and make it as thin as possible. Roast both the sides on a heated tava on medium flame. Apply ghee after removing it from the tava.
  • Stack the polies one above the other.