• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Magic Saucepan logo
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Portfolio
  • Contact Us
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipe Index
    • Portfolio
    • Contact Us
      • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Traditional South Indian Snacks & Sweets » Poli

    Sakkarai Poli recipe for Pongal

    by Nisha

    Jump to Recipe Print Recipe

    Poli is a sweet flatbread made with all purpose flour and various stuffings. Jaggery, lentils and coconut are the main fillings in a traditional recipe and mainly made during the Pongal festival on Bhogi. This sakkarai poli recipe uses sugar as a sweetener instead of jaggery.

    Sakkarai poli recipe

    In this series of Pongal recipes, todays post is one of the traditional dishes that is made on the first day of the Pongal. Pongal is a four day celebration in Tamil Nadu. It is considered the Harvest festival. The first day of the Pongal is called Bhogi. A day celebrated to honour the Rain God, Indra, one of the essential elements for a prosperous land and yield. Also, people clean the house, whitewash and pain if needed, discard old clothes and unwanted things at home. Basically, a major spring cleaning happens! In the North, people light logs in the evening, throw away things they don't want into the bonfire and sing and dance praising the almighty!

    Sakkarai Poli recipe

    Regarding the food, every house has its own speciality. This Sakkarai poli (made with lentils and sugar) and its variation Paruppu puranam poli (a flatbread made with lentils and jaggery and coconut) are a must in my family. Then there will be all the festive must have's like vadai, payasam etc...

    You can check other pongal recipes below:

    1. Aama Vadai | Paruppu vadai - Fritters made with Lentils
    2. Rava Pongal, a variation of the Ven pongal
    3. Kalkandu Sadam - A rice pudding made with palm candies
    4. Thengai Poli - Poli made of coconut and jaggery filling. The twist is it has sesame seeds as well!
    5 from 1 vote
    Sakkarai poli recipe
    Print
    Sakkarai Poli
    Prep Time
    2 hrs
    Cook Time
    15 mins
    Total Time
    2 hrs 15 mins
     

    Poli is a sweet flatbread made with all purpose flour and various stuffings. Jaggery, lentils and coconut are the main fillings in a traditional recipe and mainly made during the Pongal festival on Bhogi. This sakkarai poli recipe uses sugar as a sweetener instead of  jaggery.

    Course: Dessert, Festive
    Cuisine: Indian, Tamil Nadu
    Servings: 10 pieces
    Author: Nisha
    Ingredients
    For the outer dough
    • 1 cup maida
    • 5 tablespoon sesame oil, divided
    • Pinch of salt
    • ⅛ teaspoon turmeric powder (for the colour)
    • 1 tablespoon sugar (optional)
    For the filling
    • ⅔ cup channa dhal
    • ⅔ cup sugar
    • ¼ teaspoon cardamom powder
    Instructions
    1. Soak Channa dhal in water for 1-2 hours.

    For the outer dough
    1. In a mixing bowl, combine all the dry ingredients under outer dough. Sprinkle water little by little and make a sticky dough. Add 2 tablespoon sesame oil  and knead the dough well. The dough should be loose and slightly sticky.  Cover the dough with the remaining sesame oil and keep it covered. Rest for 2-3 hours.

    For the filling
    1. Drain the water from the dhal and grind it in a mixer. Spread it on a clean towel for about 10 minutes. When it is half ground, add the sugar. Make it into a very smooth paste. Make sure the paste is not watery.

    2. The consistency of the concoction should be such that you can make then into balls. So after grinding, if it is sticky, pour them into a pan and stir until they become thick on low flame. 

    3. Once it cools, roll them into balls and keep it aside.

    For making poli
    1. Roll the outer dough into balls (acc to your preferred size) and gently pat them in your hand and flatten it. Then take one sweet filling ball and keep it inside the dough and cover it and make them into balls. Make sure all sides are covered properly otherwise when you roll them it becomes a mess.
    2. Dust these sweet filled dough in the flour (Maida and rice flour) and keep it aside. Make sure the balls are well coated with the flour otherwise it might stick to the surface.
    3. Now roll these balls with the rolling pin. Be very careful while rolling these. It might get stuck to the rolling pin. Be patient and roll it gently.
    4. Heat the Tawa and cook on both sides and apply ghee on each side while turning it.
    5. Spread little more ghee on top and serve it hot. A very delicious sweet is ready to relish.
    Recipe Notes
    1. This requires a lot of patience. Do not make this in a hurry. Allow sufficient time for the outer dough to set. Pour sesame oil as and when the dough becomes dry.
    2. The channa dhal and sugar paste should be very smooth. If the channa dhal is not cooked properly or you have lumps after grinding, it will be difficult for you to roll it.
    3. Dust the balls with the flour sufficiently. This will ease the rolling of the dough.

     

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

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

    « Sakkarai Pongal | Chakkarai Pongal recipe
    Masala Dabba - Anjarai Petti { Essential South Indian spice ingredients list } »

    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!

    Monthly Digest

    Do not forget to subscribe to our monthly newsletter!

    Recipe categories

    • Breakfast
    • Snacks
    • Indian Main Course Dishes
    • Desserts
    • Accompaniments

    Reader Interactions

    Comments

    1. Chef Mireille says

      January 25, 2018 at 5:51 am

      would love to try these they look so delicious

      Reply
    2. Padmajha PJ says

      January 22, 2018 at 3:01 pm

      There are so many fillings that can be used in making this poli. Never made with sugar. Pics are awesome Nisha.

      Reply
    3. Jayashree says

      January 19, 2018 at 5:00 pm

      Your polis have come out so well. The texture looks perfect.

      Reply
    4. Sandhya Ramakrishnan says

      January 19, 2018 at 4:08 pm

      I have never made sakkarai boli and I am sure I will love this. There are days when there is a jaggery overload. This is a great variation to use for those days.

      Reply
    5. Pavani says

      January 18, 2018 at 1:28 am

      Your poli look so soft and inviting. Lovely clicks.

      Reply
    6. Harini says

      January 15, 2018 at 10:18 pm

      Such a traditional poli. We have always used jaggery for poli but this sounds just as tempting.

      Reply
    7. kalyani says

      January 13, 2018 at 6:58 pm

      mouth watering there, Nisha ! wishign you and ur family happy Pongal

      Reply
    8. Priya Suresh says

      January 13, 2018 at 4:03 pm

      My mom makes this sakkarai poli, havent had since a long, now you are tempting me to make some soon. Droolworthy polis Nisha.

      Reply
    9. Usha says

      January 13, 2018 at 3:42 am

      We always make poli with sugar and moong dal. The one with chana dal also looks very good and with some ghee on the side, hmmm, yum!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    The Magic Saucepan is a visual fete featuring healthy and seasonal dishes, focusing on the authentic, traditional vegetarian food from the South Indian subcontinent. This space is to debunk the 3 main myths that Indian recipes are just curries, spicy and complicated.

    If this is your first time, start by browsing the tabs at the top of the page or you can go through the index to find recipes categorically.

    Latest Posts

    • Vellam | Jaggery - The traditional Indian Sweetener
    • Kumbakonam Special Kadappa
    • Parangikai (pumpkin) Payasam
    • Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
    • Hara Bhara Kabab

    Subscribe to get Indian Basics 101 every fortnight!

    By Diet

    • Vegan
    • Gluten free

    By Course

    • Breakfast
    • Hearty and Wholesome Indian recipes all year round
    • Recipe Index
    • Tiffin | Snacks
    • Indian Main Course Dishes
    • Indian Desserts & Sweets
    • Accompaniments

    By Occasion

    • Navrathri
    • Pongal Festival
    • Ram Navami recipes

    Footer

    Monthly Digest

    Subscribe to get a monthly digest of our posts.

    Footer

    ↑ back to top

    Copyright © Nisha Ramesh @ The Magic Saucepan

    Unauthorised use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. Recipes may be used and adapted, provided that full and clear credit is given to The Magic Saucepan with appropriate link to the original content. However, Photos from The Magic Saucepan site cannot be used in anyway.