Coconut Poli Recipe
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Coconut Poli

Sweetened coconut and jaggery stuffing, stuffed into dough, flattened and cooked in ghee.
Prep Time20 mins
Cook Time20 mins
Soaking Time30 mins
Total Time40 mins
Course: Dessert / Sweet
Cuisine: Indian
Servings: 8
Author: Radhika


For the dough:

  • All purpose flour - 1 cup
  • Salt - 1 pinch
  • Turmeric powder - 1/2 tsp
  • Gingelly oil - 2 tbsp + 1/4 cup
  • Water - 1/2 cup approx.,

For the coconut stuffing:

  • Freshly grated coconut - 1 cup
  • Jaggery (grated) - 1/2 cup
  • Cardamom - 2
  • Ghee - 2 tbsp (divided)


Make the dough:

  • In a bowl, take all purpose flour, add turmeric powder, salt & mix together.
  • Add 2 tbsp gingelly oil, mix with finger tips by rubbing the oil into the flour, till it resembles like bread crumbs.
  • Add water little by little and knead into a soft and smooth dough.
  • Let it rest for 10 mins.
  • Knead once and make ping pong sized balls uniformly.
  • Pour 1/4 cup gingelly oil and let the balls rest for 20 mins.

Make the coconut stuffing:

  • Heat a pan with 1 tbsp ghee.
  • Add freshly grated coconut and saute over low flame, taking care not to burn till the coconut softens and lightly reduces in size.
  • This may take 2 to 3 mins.
  • Take off fire and let it cool a bit.
  • Once cooled off, transfer to a mixie jar.
  • Add cardamom, grated jaggery and grind to a paste without adding water, using the pulse mode in the mixie unit.
  • Mix well to combine and make small lemon sized balls and set aside.

Shape the coconut poli:

  • Grease a parchment or butter paper. You can also use banana leaf.
  • Place a ball of the dough on the paper and flatten it by patting gently with your fingers till it gets to the size of your palm.
  • Place a coconut stuffing ball in the center.
  • Gather the edges of the dough and bring it over the coconut ball & seal it on top and make it into a ball again.
  • Flip the ball so that the sealed part is at the bottom.
  • Grease your palm and fingers with gingelly oil.
  • Start first by using the pad below the thumb to flatten the ball.
  • Follow press and spread motion and once it reaches the size of your palm, switch to using your fingers.
  • Pat it gently till it reaches the size of a roti.
  • Do not put pressure which will make the stuffing to come out of the dough.

Cook the coconut poli:

  • Heat a pan & grease with 1/2 tsp ghee. Keep the flame in medium low.
  • Lift the parchement paper gently and flip it upside down on the pan.
  • Gently peel away the parchment paper.
  • Drizzle few drops of ghee around the poli & grease on top too.
  • Once you see the spots appearing on top & puffing lightly at places, flip it over for the other side to get cooked as well.
  • Drizzle few more drops of ghee around the poli.
  • Remove on to a plate & continue to cook all the polis.
  • Coconut Poli is ready to be served hot or warm.