Preparation
Ingredients
Boil chickpea until half-cooked. Add jaggery, grated coconut, cardamom to it and grind. Heat it (simmer) till it becomes thick. Stir it while heating. This is called Poornam'. Make round balls out of this Poornam. Add a pinch of salt and few drops of sesame oil to maida and knead it as you do for Roti. Keep it aside for half hour. Make lemon sized balls of this dough. Pat it on a plastic sheet into round flat shape. Keep a ball of poornam on it. Then close it with the patted maida flour dough and pat it again. Heat a flat pan, put the Poli and add a spoon of ghee around it. Turn over until both sides are cooked well. Add a tsp of melted ghee on it and serve hot.
Properties
Ingredients
- Plain flour (Maida) – 150 gm
- Chickpea – 200 gm
- Grated coconut – 1 cup
- Jaggery – 1 cup
- Cardamoms – 4
- Sesame oil - 6 tsp
- Ghee - 50g
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Boil chickpea until half-cooked. Add jaggery, grated coconut, cardamom to it and grind. Heat it (simmer) till it becomes thick. Stir it while heating. This is called Poornam'. Make round balls out of this Poornam. Add a pinch of salt and few drops of sesame oil to maida and knead it as you do for Roti. Keep it aside for half hour. Make lemon sized balls of this dough. Pat it on a plastic sheet into round flat shape. Keep a ball of poornam on it. Then close it with the patted maida flour dough and pat it again. Heat a flat pan, put the Poli and add a spoon of ghee around it. Turn over until both sides are cooked well. Add a tsp of melted ghee on it and serve hot.
Properties
- It is heavy to digest
- Balances vata and pitta
- Increases Kapha,
- Sustains life (Jeevaneeya)
- Increases Blood and muscle tissues (Rakta and Mamsa Dhatu)
