Fwd: Pongal special - Poli varieties for Bhogi
srinivasa ramakirushnan
From: S.Ramjee <ramje...@gmail.com>
Date: Thu, Jan 13, 2011 at 12:08 PM
Subject: Fwd: Pongal special - Poli varieties for Bhogi
To: thatha...@googlegroups.com
From: S.Ramjee <ramje...@gmail.com>
Date: Thu, Jan 13, 2011 at 8:22 AM
Subject: Fwd: Pongal special - Poli varieties for Bhogi
To: ramje...@rediffmail.com
Dear All,
Celebrate Bhogi with new kind of Polis,as per the forwarded mail from my daughter
From: EC <easyc...@gmail.com>
Date: Tue, Jan 11, 2011 at 8:13 PM
Subject: Pongal special - Poli varieties for Bhogi
To:
Pongal is around the corner and polis are an integral part of Bhogi festival..Try out these interesting varieties of polis --
Beetroot poli
Ingredients
Stuffing- for 3 medium sized polis
1 medium beetroot (peeled and grated)
4-5 tsp sugar (for medium sweetness-add more if reqd)
Bit of cardamom powder
For outer layer
1 cup all purpose flour (maida)
Pinch of salt
3-4 tbsp Oil
Ghee as required
Make a soft dough of all purpose flour, salt and water. Add oil and mix well. Keep covered for atleast 1 hour. Heat 1 tsp ghee and add the grated beetroot. Mix well and cook on low flame till beets are cooked. Add sugar, cardamom powder and mix well till sugar melts. Cool well and make 3 small balls of it.
Grease a plastic sheet with little oil. Take 1/3 rd portion of the dough and pat it on the sheet by covering it with another sheet. Let the center be little thick and sides thinner. Place the beetroot stuffing in the center.
Cover it with dough from all sides and again pat it keeping another plastic sheet on it. Pat slowly ensuring the filling does not come out. Heat tava and cook it on medium flame with little ghee on all sides till brown spots appear on both sides.
Serve hot with little more ghee.
** You can even grind the beetroot before frying in ghee.
** Since beetroot is already sweet in nature, remember to reduce the quantity of sugar.
More Poli varieties
--
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