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    Home » Recipes » Poli

    Ellu Thengai Poli recipe - Coconut Sesame flatbread

    Published: Jan 10, 2018 · by Nisha

    Jump to Recipe Print Recipe

    Want to prepare a different poli recipe for this Pongal ? Want to keep it fancy and yet traditional ? Then look no further. This Ellu Thengai Poli recipe uses wheat flour and filled with jaggery, freshly grated coconut and sesame seeds. It is a traditional sweet flatbread prepared across India with slight variations. Top it with ghee to get a richer flavour.

    Poli or Bholi is a traditional dish made during Pongal festival. It is kind of a sweet flatbread made during festive occasions. The fillings are usually with jaggery and lentils and/or coconut.

    Ellu Thengai Poli in a eye level shot

    This thengai poli recipe is made using wheat flour instead of using the traditional maida. It is almost like making a paratha but with a sweet filling. There are few tips needed to be kept in mind while making bholis. The tips are mentioned below.

    Ellu Thengai Poli in 45 deg shot

    TIPS

    While making the jaggery coconut filling, do not overheat it. As soon as the mixture comes together in one mass turn off the flame. If you keep it on for a longer time the jagger caramelizes and it will become hard. This will be a huge hassle while rolling out. The filling should be dry and smooth to ease the rolling.

    Incase the jaggery mixture hardens reheat the mixture with a tablespoon of water. This will loosen it up a bit.

    Alternately if your jaggery is pure, you can directly blend the coconut and jaggery (without adding water and dissolving the jaggery).

    Make sure there is very minimum moisture in the filling. It is also okay if the filling oozes out a little. As far as you don't struggle with the rolling, it is good.

    5 from 2 votes
    Ellu Thengai Poli using wheat flour - A sweet flatbread made with whole wheat flour and filled with jaggery, coconut and sesame seeds.
    Print
    Thengai Poli
    Prep Time
    2 hrs
    Cook Time
    20 mins
    Total Time
    2 hrs 20 mins
     

    Ellu Thengai Poli  - A sweet flatbread made with whole wheat flour and filled with jaggery, freshly grated coconut and sesame seeds. It is topped with ghee to get the richness.

    Course: Dessert, Festive
    Cuisine: Indian, Tamil Nadu
    Servings: 12 polis
    Author: Nisha
    Ingredients
    For the outer dough
    • 2 cups Atta | Whole wheat flour
    • 1 cup water
    • 2 tablespoon ghee | indian clarified butter
    • A pinch of salt
    For the filling
    • 1.5 cups grated coconut
    • 1 cup powdered jaggery
    • ½ teaspoon cardamom powder
    • 1-2 tablespoon Sesame seeds | ellu (refer notes)
    • ¼ teaspoon nutmeg powder (optional)
    Instructions
    1. In a wide bowl add the wheat flour, ghee and salt. Mix and form a dough by adding water little at a time. Knead it into a slightly loose dough. Brush the dough with oil and cover it with a damp cloth or a tight lid. Let it rest for two hours.

    2. Melt the jaggery in two tablespoon of warm/hot water. Once it dissolves, strain the jaggery mix using a strainer.

    3. Pour this mixture in a pan and bring it to a boil. Use a heavy bottomed pan or non stick. 

    4. Once it starts boiling, reduce the flame to med-low and add the grated coconut, cardamom powder and nutmeg powder (if using). 

    5. Keep stirring until the mixture thickens. It will take about 10 minutes. Transfer this to a plate and let it cool. When it is warm enough to handle divide the mixture into 10 equal balls. Keep aside.

    6. Now, take the dough and knead it once again. Divide the dough equally. You will get about 13-14. 

      Start rolling out each portion into small discs. Stuff the filling, close it and then roll it again carefully. Roll it lightly and as thin as possible.

    7. Heat a tawa | griddle, preferably cast iron or carbon steel. Once it is hot add the rolled out poli. Cook until brown spots appear on both sides. Follow the same with the rest of the dough. Spread ghee on top and serve. 

    Recipe Notes
    1. You can also use maida (all purpose flour) for the outer dough.
    2. While making the jaggery coconut filling, do not overheat it. As soon as the mixture comes together in one mass turn off the flame. If you keep it on for a longer time the jagger caramelizes and it will become hard. This will be a huge hassle while rolling out. The filling should be dry and smooth to ease the rolling.

    3. Incase the jaggery mixture hardens reheat the mixture with a tablespoon of water. This will loosen it up a bit.

    4. Alternately if your jaggery is pure, you can directly blend the coconut and jaggery (without adding water and dissolving the jaggery).

    5. Make sure there is very minimum moisture in the filling. It is also okay if the filling oozes out a little. As far as you don't struggle with the rolling, it is good.

    6. If you feel the sesame seeds taste to be overpowering or don't like the flavour start with 1 tablespoon or skip it altogether.

    This post is a part of the Blogging marathon and this week's theme is Sweet Flatbread.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

    View other "Poli" recipes

    • Sakkarai Poli recipe for Pongal
    • Ellu Poli recipe | Til Poli

    Did you try this recipe ?

    Then share your experience (and photo) with us on Facebook or Instagram or email us or leave a comment below. We look forward to hearing from you!

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    Reader Interactions

    Comments

    1. Chef Mireille says

      January 16, 2018 at 5:40 am

      love the filling - sounds so delicious

      Reply
    2. Harini says

      January 15, 2018 at 9:21 pm

      I always make poli with wheat flour. Though the traditional ones made by my elders are usually made with chiroti rava. The filling looks so tempting.

      Reply
    3. Jayashree says

      January 13, 2018 at 9:28 pm

      I tried something similar too, for this marathon. Sesame seeds really do add a nice, nutty flavor.

      Reply
    4. kalyani says

      January 13, 2018 at 7:04 pm

      yum yum ym ! my paati used to make this, but without the sesame.. bookmarkign ur recipe and thank u for the detailed notes. the pics are stunning, as always 🙂

      Reply
    5. Sandhya Ramakrishnan says

      January 13, 2018 at 1:31 am

      Nisha, this is my favorite kind of poli but I have never made it at home. I think you missed to mention the sesame in the recipe. Could you please update on that on how much sesame to use. Thanks!

      Reply
      • Nisha says

        January 13, 2018 at 2:43 pm

        Sandhya, thanks for noticing. I have updated it. Yes, you should def try this at home. Its so delicious!

        Reply
    6. Usha says

      January 13, 2018 at 12:49 am

      Sesame seeds in poli is mouthwatering. Nice recipe, love the setup and nice pictures.

      Reply
    7. Priya Suresh says

      January 12, 2018 at 5:01 pm

      Wish i get these fantastic polis, seriously am drooling over those delicious polis. My mouth is just watering here.

      Reply
    8. Nivedita says

      January 12, 2018 at 4:44 pm

      My favourite. Anytime. With loads of ghee.yumm. your poli looks perfect Nisha.

      Reply
    9. Padmajha PJ says

      January 12, 2018 at 9:45 am

      Such a delicious Poli recipe. Love the flavor of sesame in desserts. Do you powder the sesame or add it as such in the filling?

      Reply
    10. Srivalli says

      January 12, 2018 at 7:22 am

      Looks awesome Nisha..I love coconut poli and with sesame it must have been extra delicious!

      Reply

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    Nisha freelances as a food & product photographer/recipe developer & content creator in the F&B space.

    She loves everything about food and their stories! You can find her mostly in the kitchen trying to whip up something or reading culinary anecdotes.

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