This month Srivalli challenged us to make Suruttai Poli which is a traditional Tamil Nadu dish originating from Southern States of Tamil Nadu. I had never heard about nor seen this dish so it was a real challenge to attempt this one. But I am happy that I did attempt this challenge and was able to bring out a delicious outcome out of this.
Thanks to Nithya and her mother for suggesting this dish. Since I was making this for first time I followed the recipe to the T.
For the Filling -
Chutney Daal/ Pottu Kadlai/ Roasted Gram - 1 Cup
Sugar - 1 Cup
Cashews - 20 -25 broken in very small pieces
Fresh Scrapped Coconut - 1 tbsp
Cardamom Powder - 1 tsp
Ghee - 1 tsp
Powdered Sugar - little for dusting
For the Appalams-
APF - 1 Cup
Salt - A Pinch
Oil - For Deep Frying
- Mix APF, salt and knead into a stiff dough by adding water little by little. Set aside the dough to rest for half an hour.
- Meanwhile make the filling by grinding roasted gram and sugar together. Heat ghee and fry the chopped cashews, as soon as they turn golden add the grated coconut and immediately turn off the gas.
- Mix all the ingredients of the filling together. Keep aside the prepared filling.
- Take small balls out of the dough and roll them in very thin applam like circles. Spread these in paper and set aside for 10 minutes.
- Heat oil in kadhai and deep fry the applam till its just cooked and is still flexible. The applams should not fluff up like pooris. Immediately take out of the oil and spread the filling inside and roll it tight keeping the seem side facing down.
- The real challenge is spread the filling and roll the polis fast as they will turn crisp and will start breaking once cool.