Today
is an important day as is not only the 8th day of Ganesh Chaturthi
celebrations but today is also Onam.
So, wishing all my readers a Happy Ganesh Chaturthi and a Happy Onam. Hope to be more regular in blogging from now on, as I really miss blogging these days.
WHEAT COCONUT BOLIS / THENGA BOLI / COCONUT POLI
Whenever my sister comes from Chennai my husband Yo always asks her to bring Thenga Boli from Venkataramana Boli store. He absolutely adores them. This time my sister couldn’t make it and Yo was disappointed. So I decided to make it for him. Venkataramana Boli store Bolis are absolutely yummy. The coconut filling inside is quite generous and it’s totally yummy. We don’t get to eat it hot or fresh, so we usually heat it up a bit in the microwave, pour a dollop of fresh ghee and indulge in this sinful delight.
The original Venkataramana boli recipe has Maida(All purpose floor). But here I replaced Maida with wheat flour.
Wheat is a healthy option and doesn’t alter the taste too much and the Coconut poli tastes yummy anyways.
Ingredients
Freshly Grated coconut - 2 cups,
Jaggery - 2 cups
Wheat flour -2 cups
Oil - 3 tbsp
Salt – ½ tsp
Cardamom powder -1 tsp
Oil as required
Ghee as required
Method
For filling
In a wok, Add one tablespoon of ghee, then add the cardamom powder, Now add the grated jaggery, when the grated jaggery melts, add the grated coconut and blend both well, and cook further.
Grate the jaggery. Boil jaggery in water till it dissolves, and strain the syrup. Mix the jaggery syrup and grated coconut. Place on the stove and stir till the mixture leaves the sides of the pan.
Roll into lemon - sized balls. Keep aside.
For dough
Mix wheat flour, a pinch of salt, oil and water and knead the dough. The dough should be soft. Keep this aside for about half an hour till it sets.
Then knead again, by punching it and folding it. Knead well and divide the dough into 20 equal portions.
On a well-floured board, gently roll out two polis, with the help of a rolling pin into a 6 inches disc. Place one and then spread a tablespoon of the coconut jaggery mixture evenly with the back of a spoon.
- You can make the coconut filling one day prior to preparing the bolis if you desire.
So, wishing all my readers a Happy Ganesh Chaturthi and a Happy Onam. Hope to be more regular in blogging from now on, as I really miss blogging these days.
WHEAT COCONUT BOLIS / THENGA BOLI / COCONUT POLI
Whenever my sister comes from Chennai my husband Yo always asks her to bring Thenga Boli from Venkataramana Boli store. He absolutely adores them. This time my sister couldn’t make it and Yo was disappointed. So I decided to make it for him. Venkataramana Boli store Bolis are absolutely yummy. The coconut filling inside is quite generous and it’s totally yummy. We don’t get to eat it hot or fresh, so we usually heat it up a bit in the microwave, pour a dollop of fresh ghee and indulge in this sinful delight.
The original Venkataramana boli recipe has Maida(All purpose floor). But here I replaced Maida with wheat flour.
Wheat is a healthy option and doesn’t alter the taste too much and the Coconut poli tastes yummy anyways.
Ingredients
Freshly Grated coconut - 2 cups,
Jaggery - 2 cups
Wheat flour -2 cups
Oil - 3 tbsp
Salt – ½ tsp
Cardamom powder -1 tsp
Oil as required
Ghee as required
Method
For filling
In a wok, Add one tablespoon of ghee, then add the cardamom powder, Now add the grated jaggery, when the grated jaggery melts, add the grated coconut and blend both well, and cook further.
Grate the jaggery. Boil jaggery in water till it dissolves, and strain the syrup. Mix the jaggery syrup and grated coconut. Place on the stove and stir till the mixture leaves the sides of the pan.
Roll into lemon - sized balls. Keep aside.
For dough
Mix wheat flour, a pinch of salt, oil and water and knead the dough. The dough should be soft. Keep this aside for about half an hour till it sets.
Then knead again, by punching it and folding it. Knead well and divide the dough into 20 equal portions.
On a well-floured board, gently roll out two polis, with the help of a rolling pin into a 6 inches disc. Place one and then spread a tablespoon of the coconut jaggery mixture evenly with the back of a spoon.
Place
the other poli on top. The reason you do this in this style is to ensure that
you get a lot of filling in each bite.
Roast
each poli on a hot, dry girdle (tava). Add a teaspoon of ghee around the poli ,
once you see some spots on the backside flip over, you will see your Coconut
polis puff up. Once done, remove on a plate. Serve hot with a dollop of ghee.
Tips :-
-
Another method to do it is, with greased palms, take one portion of the
dough and flatten it into a disc of the size of the palm. Place a ball of
"coconut jaggery" paste in the centre and fold the disc from all
sides to cover the paste completely.
-
Instead of wheat flour you can use All purpose flour.- You can make the coconut filling one day prior to preparing the bolis if you desire.
finally got u here...nice blog u hav...n polis lusk yummy ...
ReplyDeletewow..looks soooo yummy n delicious..
ReplyDelete