Parippu Poli or puran poli is a stuffed sweet roti, It’s traditionally made on the first day of Pongal (Bogi).

  • Gram dhal – 1 level cup
  • Jaggery – 1 cup + 1 tbsp
  • Cardamom powder – 1 tsp
  • Nutmeg powder – 1 tsp
Outer covering:
  • Maida – 1 heaped cup
  • Oil – 2 tbsp
  • Salt – a pinch
  • Saffron colour – a pinch
  • Water – to knead the dough
  1. Mix maida , saffron colour and salt with oil along with enough water to make a soft dough.
  2. Make this into a ball and keep it in a vessel.
  3. Pour oil over it, to soak it completely and keep it covered for 2-3 hours.
  4. For filling (Puran), wash and soak gram dhal in water for 1 hour.
  5. Drain and boil it in water to make it just soft.
  6. Immediately drain the excess water in a colander.
  7. To the hot dhal, add powdered jaggery and cook over medium heat.
  8. Be careful that the bottom does not get burnt.
  9. When the correct consistency is reached it gets thick and starts leaving the sides of the vessel.
  10. Remove, cool and pass through a puran poli press or kitchen queen to remove lumps completely.
  11. Add cardamom powder, nutmeg powder and mix well.
  12. Now take the dough from oil and knead.
  13. Make small round balls.
  14. Take one ball and lightly roll it to a disc.
  15. Keep puran ( twice the quantity of outer dough ) in the centre.
  16. Bring all edges from around to the centre and cover to make a tight ball.
  17. Roll, using rice flour to dust, to a chappathi about 6” in diameter.
  18. Heat a flat tava, and roast this poli on medium heat.
  19. Flip it and roast the other side.
  20. It will become golden coloured on both sides.
  21. Remove and smear ghee.