Authentic Chana Dal Poli Recipe – Traditional Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal Poli Recipe – Traditional Indian Flatbread

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chana Dal Poli. This isn’t just a flatbread; it’s a taste of home, a reminder of festive celebrations, and a little bit of edible sunshine. I first learned to make this from my aaji (grandmother), and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it. Let’s dive in, shall we?

Why You’ll Love This Recipe

Chana Dal Poli is a sweet and subtly savory flatbread, traditionally made during festivals in Maharashtra and Karnataka. It’s a labor of love, yes, but the flaky layers and delicious filling make it a truly special treat. It’s perfect for Ugadi, Makar Sankranti, or just a cozy weekend when you want something a little different. You’ll love the unique texture and the comforting flavors!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Chana Dal (Split Bengal Gram) – about 200g
• 1 cup Jaggery – about 200g
• 1 cup Coconut, grated – about 100g
• 2 Cardamom pods
• 1 pinch Salt (for the dough)
• 1 cup Maida (All-purpose flour) – about 120g
• 2 tablespoons Sesame oil – about 30ml
• 2 tablespoons Ghee (clarified butter) – about 30ml
• 1 teaspoon Turmeric powder – about 5g
• 1 pinch Cooking soda (Baking soda)
• 1 teaspoon Salt (for the stuffing)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chana Dal: The Heart of the Poli

Chana dal is the star here! Make sure you use good quality dal, and soak it well for at least 3 hours. This ensures it cooks to a nice, soft consistency.

Jaggery: Choosing the Right Type & Quality

Jaggery adds that beautiful caramel sweetness. I prefer using dark jaggery for a richer flavor, but you can use light jaggery if that’s what you have. Just make sure it’s good quality and free of impurities.

Coconut: Fresh vs. Dried – What to Use

Traditionally, fresh coconut is used, and it really does add a lovely aroma. However, desiccated coconut works perfectly well too! If using desiccated, lightly toast it for extra flavor.

Cardamom: Aromatic Spice & Its Significance

Cardamom isn’t just about flavor; it’s about fragrance too! Use green cardamom pods and lightly crush them to release their aroma.

Maida (All-Purpose Flour): Alternatives & Considerations

Maida gives the poli its lovely flaky texture. If you’re looking for alternatives, you can try using a mix of whole wheat flour and all-purpose flour, but the texture will be slightly different.

Sesame Oil: Regional Variations & Flavor Profile

Sesame oil adds a subtle nutty flavor that complements the sweetness beautifully. In some regions, you might find people using vegetable oil, but sesame oil is the traditional choice.

Ghee: The Key to Flaky Polis

Ghee is essential for that flaky, melt-in-your-mouth texture. Don’t skimp on it! It’s what makes these polis truly special.

Turmeric: Color, Flavor & Health Benefits

A pinch of turmeric adds a beautiful golden hue and a subtle earthy flavor. Plus, it has amazing health benefits!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Dal: Start by soaking the chana dal in water for about 3 hours. Once soaked, pressure cook it with minimal water (about 1 cup) for 5 whistles. Let it cool completely, then drain and mash it into a smooth paste.
2. Prepare the Jaggery Syrup: Dissolve the jaggery in water (about ½ cup) and strain it to remove any impurities. Boil the syrup until it reaches a frothy consistency. This is important – it should be sticky but not too hard.
3. Make the Stuffing: Add the mashed chana dal, grated coconut, and crushed cardamom to the jaggery syrup. Cook on medium heat until the mixture thickens and comes together. Set aside to cool.
4. Prepare the Dough: In a large bowl, mix the maida, sesame oil, salt, turmeric powder, and cooking soda. Gradually add warm water, a little at a time, to form a soft, pliable dough. Knead the dough for about 10 minutes until it’s smooth and elastic.
5. Rest the Dough: This is crucial! Coat the dough with a little oil, cover it, and let it rest for at least 3 hours. This allows the gluten to relax, making the poli easier to roll. After 3 hours, rest the dough for another 10 minutes after dividing it into equal sized balls.
6. Shape the Polis: Divide the dough into equal-sized balls (about 12). Flatten each ball on a banana leaf or parchment paper. Place a spoonful of the chana dal stuffing in the center.
7. Seal & Flatten: Carefully seal the edges of the dough around the stuffing, creating a neat ball. Gently flatten the ball with your hands.
8. Roll Out the Poli: This is where the magic happens! Using a little ghee, carefully stretch the flattened dough into a thin circle. Be gentle – you don’t want to tear it.
9. Cook the Poli: Heat a tawa (flat griddle) over medium heat. Carefully transfer the poli to the hot tawa and cook both sides until golden brown, applying ghee generously.
10. Stack & Serve: Stack the cooked polis on top of each other, brushing each one with a little ghee or butter. Serve warm and enjoy!

Expert Tips

• Don’t overcook the dal – it should be soft but not mushy.
• The jaggery syrup consistency is key. It should be sticky enough to bind the stuffing but not so hard that it cracks.
• Resting the dough is non-negotiable! It makes all the difference in the texture.
• Use enough ghee while rolling and cooking – it’s what gives the poli its flaky layers.

Variations

• Vegan Poli Adaptation: Substitute the ghee with vegan butter or coconut oil.
• Gluten-Free Poli Adaptation (Using Alternative Flours): Try using a blend of rice flour, sorghum flour, and tapioca starch for the dough. You might need to adjust the water quantity.
• Spice Level Adjustment: Add a pinch of chili powder to the stuffing for a little kick. My friend, Priya, loves adding a tiny bit of nutmeg too!
• Festival Adaptations (Ugadi, Makar Sankranti, etc.): Some families add a touch of saffron to the dough for a festive touch.

Serving Suggestions

Chana Dal Poli is delicious on its own, but it’s even better with a side of yogurt or a dollop of ghee. It’s also lovely with a cup of hot chai!

Storage Instructions

You can store leftover polis in an airtight container at room temperature for up to 2 days. Reheat them gently on a tawa with a little ghee.

FAQs

What is the best way to prevent the poli dough from becoming too hard?

Resting the dough for a sufficient amount of time (at least 3 hours) and kneading it well are key. Also, adding oil during kneading helps keep it soft.

Can I make the chana dal stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

What can I substitute for maida flour in this recipe?

You can try a mix of whole wheat flour and all-purpose flour, but the texture will be slightly different. Gluten-free flour blends are also an option.

How do I know when the jaggery syrup has reached the correct consistency?

The syrup should be sticky and frothy. A good test is to drop a tiny bit of syrup into cold water – it should form a soft ball.

Is it necessary to use a banana leaf for rolling the poli? What alternatives are there?

Traditionally, a banana leaf is used because it imparts a subtle flavor and prevents the dough from sticking. However, parchment paper or a clean plastic sheet work just as well!

Enjoy making this delicious Chana Dal Poli! I hope it brings a little bit of joy to your kitchen and your table. Let me know how it turns out in the comments below!