Paruppu Poli | Sweet Chana Dal Stuffed Flatbread

A beloved traditional South Indian sweet made especially during festivals like Bhogi, Yugadi, and Avani Avittam.

Paruppu Poli is a soft, rich flatbread filled with a delicious mixture of chana dal, jaggery, and coconut. Every bite carries the warmth of homemade tradition and festive sweetness!

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✨ Ingredients

For Dough:

• Maida (All-purpose flour) – 2 cups
• Turmeric powder – ¼ tsp
• Salt – ¼ tsp
• Water – as needed
• Gingelly oil – 1½ cups (for kneading & soaking)

For Stuffing (Puranam):

• Chana dal (Kadalai paruppu) – 1 cup
• Water – 2 cups (for cooking dal)
• Grated coconut – 1 cup
• Jaggery – 2 cups
• Cardamom powder – 1 tsp

For Cooking:

• Ghee – 1½ tsp for each poli
• Banana leaf or plastic sheet – for pressing poli
• Dosa tawa

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👩‍🍳 Instructions

🔸 Preparing the Dough:

1. In a bowl, mix maida, turmeric powder, and salt.
2. Add water gradually and knead like chapathi dough — it will be sticky.
3. Add a few spoons of gingelly oil and knead again. Repeat 3-4 times.
4. Pour 1½ cups gingelly oil over the dough to soak.
5. Cover and rest for 1 hour to make soft polis.

🔸 Preparing the Stuffing (Puranam):

1. Dry roast chana dal until light golden and fragrant.
2. Add water and cook until soft (about 10 mins). Mash to test softness. (Can pressure cook also).
3. Add grated coconut, jaggery, and cardamom powder to the cooked dal. Stir till jaggery melts.
4. Cool the mixture, then grind into a thick, smooth paste with no water.
5. Shape into lemon-sized balls and set aside.

🔸 Making the Poli:

1. Grease banana leaf with oil from dough.
2. Take a small dough ball and spread on the leaf (shape roughly).
3. Place a stuffing ball in center, cover with dough, and shape into a ball.
4. Flatten gently into a round poli using fingers and oil as needed.
5. Heat dosa tawa on medium flame, grease with ghee.
6. Place banana leaf upside down on tawa, peel leaf slowly to transfer poli.
7. Cook on medium-low flame for 2-3 mins, flip gently.
8. Add more ghee, cook until both sides are golden and cooked through.

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📝 Tips

• Ensure dough is well soaked in oil for softness.
• Do not add water while grinding puranam; it must be thick.
• Cook on low to medium flame with ghee for best taste and texture.

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❤️ Serving Suggestion

Serve warm with a dollop of ghee on top. Stays good for 1–2 days and perfect as a sweet treat after lunch!

Video Tutorial