Sogasu Polilu

Hi Friends

Today I am making a traditional and occasionally prepared dish ie SOGASU POLILU in my blog. One can make lots of verities of polilu / bobbatlu. Taste and filling is different of each poli / bobbatlu but method of preparation is same.

I am interested to explore new recipes from different sources. First time I have tasted this sogasu poli in mother-in-laws place. I learnt from her. The name sogasu polilu suits for it as looks nice to see.

Try this on one of these Sankrati festival days and enjoy. Let us go to prepare this delicious polilu.

Ingredients for filling

• Rice flour                                   1 cup
• Grated fresh coconut                  1 cup
• Milk                                            1cup
• Sugar                                          1 cup
• Ghee                                            2 tbsp
• Elachi  powder                           pinch       

For outer layer

• Maida                                          1/2 kg
• Salt                                              pinch
• Oil for deep fry

How I did the filling         

1. Take a bowl, add rice flour, sugar, grated coconut, milk and ghee.
2. Mix with your hand with out any lumps.
3. Take thick bottom vessel add the mixture and cook on low flame. Stir continuously. If it is too thick add little milk.
4. The consistency should be like rava kesari/ halwa like to form into ball.
5. It generally takes 10 minutes to cook.
6. Finally add elachi powder and mix well.
7. Let it cool and make small lemon size balls and keep aside and cover it.

For outer layer

1. Mix maida with pinch of salt and make soft dough.
2. Hit the dough to make it softer.
3. The consistency the dough should be little loose for preparing like poories.
4. Keep it in the vessel and pour oil around dough. Let it rest for 1 to 2 hours.

How I did sogasu poli

1. Take plantain leaf or plastic sheet on smooth surface or kitchen platform. 
2. Grease with oil.
3. Pinch small lemon size dough, place on the leaf, flatten with your fingers into small size like poori.
4. Place small size of prepared filling halwa , seal the edges properly.
5. Again grease your hands with oil and flatten gently to get like small poori.
6. Not very thick, should little thick like poori.
7. Take oil in kadai, add oil for deep fry, let it heat on medium flame.
8. Drop sogasu poli gently into oil.
9. Deep fry them until turns golden brown.
10. Drain the excess oil by using kitchen napkin.
11. Repeat the same procedure for remaining  dough also.

See the taste. Arrange nicely for serving.

My  Notes

1. You can add dry fruits, nuts coarse powder to the filling texture.
2. If you like the taste of coconut, add little more grated coconut while preparing filling texture. 
3. If you are health conscious you can fry on tava like we did for roti with little oil. No need to deep fry.

Try by yourself and let me know suggestions and comments.

Yours  Kusuma of Kusumas Abiruchi