Thengai Poli (Coconut Poli) Recipe – A Delicious South Indian Delight
Thengai Poli, a traditional South Indian sweet, is a delightful dessert made with whole wheat flour, fresh coconut, and aromatic palm jaggery, all bound together in a soft, thin dough. This dish is a favorite during festive occasions such as Diwali, Navratri, and Janmashtami. The combination of sweet coconut filling with a lightly crisped outer layer makes it a treat that is both satisfying and flavorful. Let’s dive into this recipe, step by step, and create a dish that’s not only delicious but also a perfect offering for your festive table.
Ingredients for Thengai Poli Recipe
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| Salt | To taste |
| Ghee (Clarified Butter) | 2 tablespoons |
| Water | As needed |
For the Coconut Filling (Puran):
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 250 grams |
| Palm Jaggery (powdered) | 160 grams |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee (Clarified Butter) | 1 teaspoon |
Preparation Time
- Prep Time: 2 hours
- Cooking Time: 30 minutes
- Total Time: 2 hours 30 minutes
Servings: 10
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Step-by-Step Instructions for Making Thengai Poli (Coconut Poli)
1. Prepare the Dough:
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Sift the Flour: Begin by sifting the whole wheat flour and salt together in a large mixing bowl. This ensures there are no lumps in the dough and makes for a smoother texture.
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Make the Dough: Slowly add water to the flour mixture, a little at a time, and knead to form a soft dough. The amount of water required will depend on the quality of the flour, so add water gradually. You need a dough that is soft but not too sticky.
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Add Ghee: Once the dough comes together, add 2 tablespoons of ghee and knead it into the dough until it’s smooth and pliable. This step helps make the dough tender and adds richness.
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Rest the Dough: Once the dough is kneaded, form it into a smooth ball. Cover the bowl with a damp cloth and allow the dough to rest for 2 hours. This resting time is essential for making the dough easy to roll out.
2. Prepare the Coconut Filling (Puran):
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Heat the Pan: While the dough is resting, prepare the sweet coconut filling. Start by heating 1 teaspoon of ghee in a heavy-bottomed pan over low to medium heat.
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Add Coconut and Jaggery: Add the grated fresh coconut to the pan and sauté it lightly in the ghee. After about 1-2 minutes, add the powdered palm jaggery and cardamom powder to the coconut. Stir well to combine.
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Cook the Filling: Continue to cook the coconut and jaggery mixture on a low flame for 5 to 8 minutes, stirring frequently. The jaggery will melt and mix with the coconut, and all the moisture should evaporate, leaving behind a thick, cohesive filling. This is the puran or sweet coconut filling.
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Cool the Filling: Once the mixture has thickened and the moisture has evaporated, remove it from the heat and allow it to cool completely. Once cooled, divide the mixture into equal-sized portions, shaping each portion into a ball the size of a medium lemon.
3. Assemble the Thengai Poli:
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Divide the Dough: After the dough has rested, divide it into equal-sized portions, about the same size as the coconut filling balls.
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Roll Out the Dough: Lightly flour your rolling surface. Take one portion of dough and roll it into a small ball. Using a rolling pin, roll the dough ball into a 3-inch diameter circle. Be gentle, as the dough can tear easily if over-pressed.
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Stuff the Dough with Filling: Place a coconut filling ball in the center of the dough circle. Carefully bring the edges of the dough towards the center and fold them over the filling, sealing the edges by pinching them together.
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Roll Out the Stuffed Dough: Once the filling is securely enclosed, flatten the stuffed dough ball with your fingers and gently roll it out into a 5 to 6-inch diameter circle. Be careful not to apply too much pressure while rolling, as the coconut filling may spill out. The poli should be thin but not too delicate.
4. Cook the Thengai Poli:
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Heat the Skillet: Preheat an iron skillet or tawa on medium-high heat. You can also use a non-stick pan if you prefer.
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Cook the Poli: Place the rolled poli onto the hot skillet. Cook it for about 2-3 minutes on one side, or until it turns golden brown and starts to puff up. Flip the poli and cook the other side until golden and slightly crisp.
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Add Ghee: To give the poli a rich flavor, you can brush both sides with ghee while cooking. This adds a lovely aroma and enhances the taste.
5. Serve and Store the Thengai Poli:
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Serve Hot: Once both sides of the Thengai Poli are golden and crisp, remove it from the skillet. Serve it hot with a dollop of homemade ghee for extra richness.
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Storing the Poli: If you have leftovers, allow the Thengai Poli to cool completely. Store them in an airtight container in the refrigerator. They will stay fresh for up to a week. To serve, simply bring them back to room temperature and reheat them in the microwave, adding a little extra ghee if desired.
Tips for Perfect Thengai Poli
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Texture of the Dough: The dough should be soft and pliable. If it’s too hard, the poli will be tough, and if it’s too soft, it might tear when rolling. Adjust the water gradually to get the right consistency.
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Filling Consistency: The coconut filling should be moist but not runny. Ensure that you cook the mixture until all the moisture is absorbed, or the filling will leak out during rolling.
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Use Fresh Coconut: Freshly grated coconut provides the best flavor for the filling. If you can’t find fresh coconut, you can use frozen grated coconut, but make sure it’s thawed and moisture is squeezed out before using.
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Serving Suggestions: Thengai Poli is often served with a drizzle of homemade ghee, especially during festive times. You can also serve it with a side of yogurt or a light beverage like buttermilk.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Carbohydrates | 40-45g |
| Protein | 4-5g |
| Fat | 8-10g |
| Fiber | 4-5g |
| Sugar (from jaggery) | 12-15g |
Conclusion
Thengai Poli is more than just a dessert; it’s a celebration of South Indian flavors and traditions. Whether you’re preparing it for a festive occasion or as a special treat for your family, this coconut-filled delicacy is sure to impress. Its rich, sweet filling wrapped in soft, tender dough offers a perfect balance of textures and flavors. Try this recipe today and bring a touch of South India to your kitchen!
Enjoy the taste of Thengai Poli, and don’t forget to share it with loved ones on special occasions like Diwali, Navratri, or even a weekend gathering for a sweet treat that everyone will love.
