Sakkaravalli Kizhangu poli
Just to Share with you…………
Today I cooked Sakkaravalli Kilangu in pressure cooker and because of gasket problem the whistle didn’t come when I realised and turned off the stove that time my kilangu got overcooked . Since that can ‘t be eaten directly I searched to find out whether I can do anything with mashed japanese sweet potato (Sakkaravalli Kilangu ). I got this wonderful recipe which I am going to share with you now. I am not mentioning the proportions because there is no hard and fast rules.
Ingredients for Stuffing:
1. Sakkaravali Kizhangu
2. Grated Coconut
3. Sugar or jagerry
4. Cardamom powder
Ingredients for Outer Covering
1. All Purpose flour / Maida
2. Water and Salt as needed
Preparation:
1. In a bowl mix the flour, salt and make a soft dough using water. Make balls using the dough.
2. Pressure cook Sakkaravalli Kizhangu . Drain the water completely and mash it well. To this add sugar and cardamom powder.
3. Dry roast the coconut ( if you want to keep this poli atleast for a week) and add this to the mixture. Make ball out of this mixture.
4. Take a thick plastic sheet and cut into round shape. Apply oil to this paper.
5. Take the dough ball. Flatten it on the papper using wet hand. Keep the kilangu ball in the middle and cover it. Now flatten this again using wet hand. Don’t make it too thin.
7. Heat a pan/griddle and cook the poli on both sides.