Sweet Potato Poli - Second Blog Anniversary

Nithu's Kitchen completes two years in this Blogging World today. There are almost 400 posts in this blog now. I couldn't spend much time in blogging this year for various reasons. I hope to continue blogging regularly herafter :-)

You can read about Nithu's Kitchen's First year Anniversary and its milestones here.

Here goes the second year blog anniversary treat for you... Poli/Obbattu is a delicious sweet dish. Most of us are very much familiar with Puran Poli. Making soft and delicious poli needs bit of experience and patience. This time when I prepared poli, instead of usual Channa dhal puran, I made this sweet potato puran poli. It turned out great and gave a new taste.

Ingredients :

1. Sweet Potato - 3 (Medium sized)

2. Coconut - 1/2 Cup (Grated)

3. Maida - 1 Cup

4. Rice Flour - 1 tbs

5. Jaggery - 3/4 Cup

6. Cardomom powder - 1 tsp or Cardamom - Few pods

7. Turmeric powder - 1 pinch

8. Ghee - Needed qty

9. Salt - 1/2 tsp

10. Oil

For the covering :

1. Mix maida, rice flour, 1 tsp ghee, 1/4 tsp salt and turmeric powder. Sprinkle water slowly and make a soft dough. Keep the dough aside for atleast an hour.

2. Then roll out in to small balls.Keep aside covered.

For the stuffing :

1. Pressure cook sweet potato with 1/4 tsp salt.

2. Once cooked, remove skin and mash well.

3. Heat 2 tsp of ghee in a pan. Medium the flame. Add grated coconut and fry for few seconds.

4. Now add cardamom powder and mashed sweet potato. Mix well.

5. Add jaggery and cook on medium flame till the mixture thickens.

6. Allow the mixture to cool.

7. Make small balls and keep aside.

Procedure :

1. Grease the plastic sheets with oil and flatten the dough balls.

2. Place the sweet potato balls in the centre of the flattened dough. Bring the edges together towards the centre.

3. Now, again flatten the stuffed dough gently with the rolling pin or with your oil greased hands.

4. Heat a dosa pan. Cook the poli on both the sides. Pour ghee around the poli while they cook.

5. Serve hot or at room temperature.