Authentic Rava Poli Recipe – Sweet Semolina Flatbread with Saffron

Last Updated on 6 months ago by Neha Deshmukh

Authentic Rava Poli Recipe – Sweet Semolina Flatbread with Saffron

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Rava Poli. These sweet semolina flatbreads are a delightful treat, especially during festivals. I remember my grandmother making these every Makar Sankranti, and the whole house would smell heavenly! It’s a bit of work, but trust me, the end result is so worth it. Let’s get started!

Why You’ll Love This Recipe

Rava Poli (also known as Obbattu or Holige in some parts of India) is a classic Indian sweet. It’s a beautiful balance of textures – a soft, slightly chewy outer layer with a sweet, crumbly filling. The subtle aroma of saffron adds a touch of luxury, making it perfect for special occasions or just a cozy afternoon treat. Plus, who doesn’t love a warm, comforting flatbread?

Ingredients

Here’s what you’ll need to make these delicious Rava Polis:

• 2.5 cups plain flour or maida (approximately 300g)
• 1 cup semolina or rava (approximately 150g)
• 0.75 cup crushed jaggery (approximately 150g)
• 0.5 cup grated coconut (approximately 50g)
• 1 pinch saffron powder
• 2 tbsp finely chopped roasted cashewnuts
• 1 pinch salt
• 2 tsp butter
• 2 tbsp ghee (for cooking)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Semolina/Rava types: I prefer using fine rava for a smoother filling. Coarse rava works too, but the texture will be a little more grainy.
• Jaggery variations: You can use any type of jaggery you like – old jaggery has a richer flavour, but any will work. Make sure to crush it well!
• Saffron quality: A little saffron goes a long way. Use good quality saffron for the best aroma and colour. A tiny pinch is all you need.
• Flour choice – Maida vs. Wheat: Traditionally, maida (all-purpose flour) is used for the outer layer, giving it a soft texture. However, you can substitute up to half with whole wheat flour for a slightly healthier version. Just be aware the poli might be a little less pliable.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sift the flour into a large bowl. Add a pinch of salt and the saffron powder, then mix well. Gradually add water, a little at a time, and knead to form a soft, pliable dough. Cover and let it rest for at least 30 minutes. This resting time is crucial for a soft poli!
2. While the dough rests, let’s make the filling. Melt the crushed jaggery with ½ cup of water in a pan. Strain this mixture to remove any impurities – you want a smooth jaggery syrup. Set aside to cool.
3. Now, dry roast the semolina in a pan until it becomes aromatic. Be careful not to burn it! Add the melted jaggery, grated coconut, and chopped cashews to the roasted semolina. Cook on medium heat, stirring constantly, until the mixture starts to come together and forms a ball. Remove from heat and let it cool completely.
4. Once the dough has rested, knead it again briefly. Divide it into lime-sized balls. Similarly, divide the rava mixture into equal-sized balls.
5. Flatten one dough ball into a small circle. Place a ball of the rava filling in the center. Carefully gather the edges of the dough around the filling, sealing it tightly to form a smooth ball. Gently roll it out into a circle, about 4-5 inches in diameter. Don’t worry if it’s not perfect!
6. Heat a griddle or tava over medium heat. Brush it lightly with ghee. Cook the poli for about 1-2 minutes on each side, until golden brown spots appear. Add a little ghee around the edges while cooking for extra flavour and crispness.
7. Serve warm and enjoy! These are best enjoyed fresh, but you can store them in an airtight container for up to 2 days.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Make sure the filling is completely cool before stuffing it into the dough. Warm filling will make the dough sticky and difficult to work with.
• Roll the polis gently to avoid breaking them.
• If the poli starts to puff up while cooking, gently press it down with a spatula.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee or butter for a vegan version.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend. You might need to adjust the water quantity slightly.
• Spice Level: Add a pinch of cardamom powder to the filling for a warm, aromatic flavour. My friend, Priya, always adds a tiny bit of nutmeg too!
• Festival Adaptations: These are traditionally made during Holi and Makar Sankranti, but they’re perfect for any celebration. You can even add a little bit of colour to the dough for a festive touch.

Serving Suggestions

Rava Poli is delicious on its own, but it’s even better with a side of:

• Warm milk
• Yogurt
• A scoop of vanilla ice cream (don’t judge – it’s amazing!)

Storage Instructions

Store leftover Rava Polis in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week, but they might lose some of their softness. Reheat gently on a griddle or in a microwave before serving.

FAQs

Let’s answer some common questions:

• What type of flour is best for Rava Poli? Traditionally, maida is used for its soft texture, but you can experiment with whole wheat flour for a healthier option.
• Can I use sugar instead of jaggery? Yes, you can, but jaggery adds a unique flavour that sugar doesn’t. If using sugar, reduce the quantity slightly as it’s sweeter than jaggery.
• How do I prevent the poli from becoming hard? Don’t over-knead the dough, and make sure to cook it on medium heat. Adding a little butter or ghee while cooking also helps keep it soft.
• What is the significance of saffron in this recipe? Saffron adds a beautiful aroma, colour, and a touch of luxury to the poli. It’s often used in Indian sweets for special occasions.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. Just make sure it’s completely cool before stuffing it into the dough.