Happy Ugadi ! Wish you a very happy and prosperous new year !
Bakshalu / poli is the most famous sweet on this occasion. There are numerous varieties of poli that are relished. There are – potato poli, dry fruit poli, daal poli, sugar poli and so on. The coconut poli is one such variety thats among my family’s favorites. All polis take some effort and considerable skill to make them. The stuffing, dough etc should be of correct consistency otherwise the dough can stick to the pan, it’ll break when rolling it etc. The coconut poli is among the simpler types of polis. You can store this stuffing in refrigerator for at least two weeks. A mandatory accompaniment is the ‘ugadi patchadi’ which has six tastes symbolizing the mix of joy, sorrow etc in life. Ugadi celebrations begin after offering this patchadi to god.
- Fresh shredded coconut – one cup
- Shredded jaggery – three-fourth cup
- Roasted chana dal powder – three tsp
- Penni rava – one-fourth cup and three tblsp
- All purpose flour / maida – one-fourth cup and three tblsp
- Salt – a pinch
- Oil – one-fourth cup
In a bowl add maida, penni rava, salt and one tblsp of oil. Mix well. Now add little by little water and make a dough. Add four tblsp of oil and make a soft dough. Keep it aside and covered for two to three hours. Knead one more time and divide the dough into equal parts.
In a food processor / mixer jar add coconut and jaggery, grind them.
In a pan add the coconut jaggery mixture, fry them for a 5mins on a medium flame. Transfer into a bowl and cool it.
Now add roasted chana dal powder and mix well ( this powder helps in binding the stuffing). Sometimes the amount of chana dal powder may vary depending on the kind of jaggery. Make sure not to use excesss chana dal powder, otherwise it spoils the taste. Divide stuffing into equal portions (same number as dough portions).
Grease the paper (in Andhra it is called ‘bakshalu paper or cigarette paper’ in grocery shops. If you don’t have this paper you can use parchment paper) and rolling-pin with oil. Hands should also be greased with oil. The pan should also be greased.
On the greased paper, put one portion of dough and spread the edges to make a small round.
Put one portion of stuffing in the middle and cover it.
Pour little oil on top and turn it upside down and spread the ball gently with hands into a circle.
To spread it even more thin, use a rolling-pin. Roll it very gently. (If it’s not rolled gently then it might stick to the rolling-pin or tear. Always make sure that the rolling-pin is adequately greased. You can roll it as thin as you can manage.)
Flip the thin baksham onto a pan such that the paper is facing you. The pan should be on medium flame. Note that the pan should not be too hot. The pan temperature should be maintained as same throughput. You shouldn’t change it to low / high. On similar lines, you should keep the pan, rolling pin and paper adequately greased. Slowly remove the paper, starting from one side. It should be done very gently else baksham may stick to paper and tear.
Once this side is cooked, flip it. You should not do too many flips. Transfer it to a plate, ready to serve. Make sure not to pile up all bakshams while they are hot. Keep them separate. You can serve it with ghee.
Soaking time: 3 hrs, preparation time: 45 mins