yurekha vinoth | April 08, 2016 | |
On this beautifull eve yurekha's cookbook is heading to next level. Launching my website "www.yurekhascookbook.com" . Thank you for your support and speciall thanks to my man :) for making me to take this initiative . 



All purpose flour/Maida
1 Cup
½  cup
Channa dal/Kadala paruppu
½  Cup
4 pods
3 Tbsp
Ghee & Salt & water
As needed


1. Mix flour, and salt. Add water and make a dough. Add oil and knead the dough for 5 mins. Dough should be oily. Let it rest for minimum 1-2 hours.

2.Soak the channa dal for 1 hour and pressure cook for 2 whistle with required water. Grind the cardamom pods with some sugar in mexer jar

3.Grind the cooked dal along with jaggery and make the filling ready. Add cardamom powder.
4.Take the dough and make small balls. Place on banana leaf(here i have used aluminium foil). dd little bit of ghee and press firmly and add the filling inside. Close the filling again press firmly with four fingers to make a shape.


5.Heat the tawa and place on it. Add little bit of ghee. Cook both sides until it turns color. 

Serve hot ! :) yummy parupu poli is ready to feast your tummy :) I did small poli for my little kiddo for this ugadi special. Ugadi subhakankshalu :) 


1.Adding good amount of oil will make batter loose and non sticky. So do not skip oil.
2.Filling gives you shelf life of 2-3 days in refrigerator. Left over filling can be used to make "Suyyam" Recipe. Will post it soon.
3.If your stuffing becomes watery while grinding do not panic. Shift to wok/kadai and stir continuously inmedium flame until all water evaporates.  
3.Always prefer to serve immediately. It may becomes rubbery after few hours.

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