Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

Amba dal is made from mashed channa mixed with raw, grated mango and fresh coconut temper...

Tender tamarind leaves is known as Chinta kaya in Andhra Pradesh and the combination of s...

Gongura pappu is one of the delicious pappu recipes from Andhra cuisine. This simple to ...

Brinjal rasam is a conventional rasam with a unique taste from tender cooked brinjals add...

This tasty south indian style recipe with veggies, lentils with coconut and spices make ...

Poli- Bakshalu Recipe, How To Make Poli- Bakshalu Recipe

Name: POLI- BAKSHALU
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

This is a sweet recipe, mostly famous in Karnataka and it is rich in iron as jaggery is used in it.

About Recipe

How to make POLI- BAKSHALU

(1 ratings)

0 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Jaggery

Servings : 4 persons
Published date : November 25, 2016

Ingredients used in POLI- BAKSHALU
• Toor dal - 250 grams.
• Jaggery - 250 grams.
• Bombay pindi - 250 grams.
• Oil - 1 tablespoon.
• Dry ginger powder - 1/2 tea spoon.
• Fennel powder - 1/2 tea spoon.
• Cardamom powder - 1 pinch.
• Poppy seeds - 1 tea spoon.
Method:
1. Take a bowl and add bombay pindi, water, little oil and make the chapati dough and keep it aside for 30 min. 2. Boil the toor dal and add jaggery and on slow flame cook until the water evaporates. 3. Take this mixture in the mixie jar and bend it into the smooth paste. 4. Add dry ginger powder, fennel powder, cardamom powder mix thoroughly and keep the stuffing mixture aside. 5. Now divide the dough into small portions and make small poori’ s and keep the stuffing mixture close the edges and on top press some poppy seeds and roll it with rolling pin or with hands like a chapati. 6. Place it on hot tawa and cook on both side by applying oil.