Dal Poli is one of my favorite comfort foods that I learned from my grandmother. The magic happens when the soft maida outer layer meets the sweet, coconutty dal filling. The cardamom adds such a lovely aroma, and the ghee gives it that irresistible richness. Every time I make these, my kitchen fills with the most wonderful smell.
About the Recipe
This recipe turns simple ingredients into something special. The outer layer is soft and flaky, while the filling is sweet and satisfying. It’s easier than you might think – just follow the steps carefully. The banana leaf technique helps create the perfect thickness and prevents sticking.
Why You’ll Love This Recipe
You’ll love how the jaggery melts into the dal-coconut mixture, creating a filling that’s just sweet enough. The maida wrapper stays soft, and the ghee adds a lovely richness. It’s fun to make – especially the part where you pat the dough on banana leaves. Best of all, these polis stay fresh for several days, so you can make a batch and enjoy them later.
Dal Poli
Cooking Tips
– Don’t skip the dal soaking time – it helps achieve the right texture
– Keep the dough covered while resting
– Pat the polis gently and evenly for uniform cooking
– If banana leaves aren’t available, use plastic sheets
– Watch the heat – medium flame works best
Serving and Storing Suggestions
Serves 8-10 people. Total prep and cooking time: 4 hours 30 minutes. Serve warm with extra ghee if desired. Store in an airtight container at room temperature for up to 3 days.
Similar Recipes
- 1. Puran Poli
- 2. Sweet Coconut Paratha
- 3. Holige
Nutrient Benefits
Chana dal provides protein and fiber, while coconut adds healthy fats. Jaggery is a natural sweetener with iron and minerals. This treat gives you a good energy boost and is more nutritious than many store-bought sweets.
Dal Poli
Ingredients
- 1 cup Chana Dal
- 1 cup Coconut (grated)
- 1 cup Jaggery
- 1 1/4 cups Maida
- 3 tbsp Ghee
- 1 tsp Cardamom Powder
- 1/2 tsp Turmeric Powder
- Water as required
- Salt (a pinch)
- 1 1/2 tbsp Gingelly Oil
- 3 Banana Leaf
Instructions
- Dry roast the chana dal and soak them in water for 30 minutes.
- Mix salt and turmeric powder with maida.
- Sprinkle a little water and knead well to a not semi-thick dough.
- Add 1 tblsp oil and mix. Keep aside for 3 hours.
- Boil the dal till half cooked.
- Drain and transfer to a bowl.
- Add coconut and grind to a smooth batter.
- Add cardamom powder, jaggery and grind again without any lumps.
- If the batter is thick, heat 1 tsp ghee in a pan and gently cook the batter for a minute.
- Wash and grease the banana leaves.
- Make equal sized balls of the dal mixture and maida mixture.
- Place one of maida balls in the banana leaf and pat well using your palm.
- Add one of the dal balls in the centre and fold the maida disc over it.
- Now flatten this and gently pat to a medium size disc.
- Heat a tawa over medium flame.
- Add the prepared poli with the banana leaf to the tawa. The poli should not touch the tawa.
- Remove the banana leaf after 30 seconds and add a little ghee to the poli.
- Cook till golden and remove.
- Repeat the same for the remaining.
- Serve.
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Frequently Asked Questions
Can I make Dal Poli without banana leaves?
Yes. You can use parchment paper or plastic sheets instead. The banana leaf adds traditional flavor, but these alternatives work well too.
How do I know when the dal is properly cooked?
The dal should be soft but not mushy. You should be able to mash it easily between your fingers, but it shouldn’t be completely broken down.
Can I make the filling ahead of time?
The filling stays good in the fridge for up to 2 days. Just bring it to room temperature before using.
