Coconut Poli Recipe, Thengai Poli, Coconut Obbattu Recipe

Easy Recipe for sweet Coconut Poli made with jaggery, Tamilnadu style preparation. With step by step pictures.

I have already shared the recipe for paruppu poli / paruppu obbatu. This recipe is made with coconut stuffing and its so delicious and rich.

Here are the recipes.
Paruppu Poli recipe
Paruppu Poli recipe made with Atta

First, lets make the dough.

I have used a cup of maida today. Add in 2 tablespoon of sesame oil and 1/3 cup of water to start with. Start mixing to form a sticky dough. I added 2 more tablespoons of water while mixing. The dough should be wet and sticky. Once mixed well, add in 2 tablespoon of vegetable oil to cover the dough. Cover and let the dough to rest for an hour.

After the rest, the dough should be pliable but still tacky. You should be able to easily pinch a lemon sized ball from the dough. Set aside. The dough for sweet poli is ready.

Pooranam / Stuffing:

Boil the jaggery with little water (about 1/4 cup) till it completely melts. If you feel that the jaggery might contain impurities, strain at this stage and add back to the pan. Add in the fresh shredded coconut and cardamom powder.

Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.

Stuffing the obbattu
Knead the well rested dough for a minute and make small lemon sized balls out of the mixture. Apply oil generously to your hands and take a small dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top.

Gently gather the edges to the middle and pinch to cover the pooranam / stuffing completely. Repeat the procedure until all of the dough has been stuffed with pooranam. Set aside to rest. Apply oil to your hands and start pressing the ball gently to spread.
I like to spread the ball on a wax paper. You can use a banana leaf, parchment etc… to avoid the dough from sticking while rolling.

Let the ball be facing seam side up. Start pressing gently to spread the dough to form a circle. Somehow the seam side ( the pinched side ) works better and I always press seam side up. Its your choice. Whatever you feel comfortable, go for it. Gently keep pressing the dough to evenly spread and form a circle. Apply oil again if necessary. Spread it into a 2 inch circle (approx). The dough will spread effortlessly. Gently release the flattened dough from the wax paper. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side. Once its golden on both sides, remove from heat and set aside on a plate to cool completely.

Once the obbattu is cooled, transfer to a container. I like to keep the obbattu in the refrigerator as the coconut stuffing tends to spoil at room temperature faster. It stays good for about a week in the refrigerator.
Serving Obbattu: Just microwave the cold obbatu out of the refrigerator for 15 seconds. Serve warm. I always serve my obbattu warm.

Coconut Poli Recipe, Thengai Poli, Coconut Obbattu Recipe

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Easy Recipe for sweet Coconut Poli made with jaggery, Tamilnadu style preparation.

• Total Time: 1 hour
• Yield: 15 poli 1x

Ingredients

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For the dough

• 1 cup Maida (All purpose flour)
• ⅓ cup water (plus one or two tablespoon more)
• 2 tablespoon sesame oil (nallennai)
• 2 tablespoon vegetable oil

For Pooranam / stuffing

• 3/4 cup fresh shredded coconut
• 1/4 cup water
• ½ teaspoon cardamom powder
• 3/4 cup jaggery
• ¼ cup Vegetable oil or ghee for frying the obbattu

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Instructions

1. Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
2. Boil the jaggery with little water (about 1/4 cup) till it completely melts. Add in the fresh shredded coconut and cardamom powder. Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.
3. Apply oil generously to your hands and take a small maida dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
4. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
5. Set aside on a plate to cool.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Sweet
• Cuisine: Tamilnadu