Ravi Poli came into my kitchen through my neighbor, who brought over a stack wrapped in foil one afternoon. She had made them for a family gathering and thought I might like to try one. The combination of roasted rava and fresh coconut inside a thin wheat wrapper felt familiar, but also different from the usual puran poli I grew up eating. I asked for the recipe and she walked me through it the next weekend.
What stuck with me was how forgiving the filling is once you get the jaggery syrup right. The dough needs patience, but the rest comes together without much fuss. I now make these for Ugadi and sometimes just because I have grated coconut that needs using up.
About the Recipe
The ingredients are straightforward and most of them keep well in the pantry. The only thing that needs advance planning is the dough, which has to rest for three to four hours. That makes this more of a weekend or festival recipe than a weeknight one. The filling can be made while the dough rests, so the timing works out neatly.
I usually prepare this when I am already at home for the day and can let the dough sit without worrying about it. The cooking itself is quick, and you can stack the finished polis as you go.
Why you will love this recipe
The filling has a good balance of sweetness and texture. The roasted rava holds its shape without getting mushy, and the coconut adds moisture without making the filling wet. Jaggery gives a deep, caramel-like sweetness that does not taste cloying. The dough is plain enough that it does not compete with the filling, which means each bite tastes clean.
Once you have made the filling and shaped the dough balls, the rolling and cooking moves at a steady pace. The finished polis stay soft for a few hours, so you can make a batch and serve them without reheating.
Cooking Tips
The jaggery syrup is the trickiest part. If you add too much water, the filling will be loose and hard to stuff. If the syrup is too thick, it will seize up when you add it to the rava mixture. Aim for a consistency that coats the back of a spoon but still drips off slowly.
Strain the jaggery water carefully because any solid bits will show up in the filling. When rolling out the stuffed polis, use very light pressure. If you press too hard, the filling will break through the dough and stick to the rolling surface.
Top Tips
- Rest the dough for the full three to four hours. Skipping this makes the dough tough and hard to roll thin.
- Roast the rava until it smells nutty and turns light golden. Under-roasted rava tastes raw even after you add the jaggery.
- Keep the stuffed dough balls covered with a damp cloth while you roll and cook. They dry out quickly.
- Use a nonstick tawa or a well seasoned cast iron pan. The jaggery in the filling can make the polis stick if the surface is not smooth.
- Let the cooked polis cool slightly before stacking. They soften as they sit and become easier to handle.
Serving and Storing Suggestions
This recipe makes about 12 to 14 polis depending on how thin you roll them. Prep time is around 30 minutes, but the dough resting adds another three to four hours. Serve them warm or at room temperature with a little ghee on top if you like. They pair well with plain yogurt or a cup of hot milk.
Store leftovers in an airtight container for up to two days. They will firm up slightly, but you can warm them on a tawa for a few seconds to soften them again. Do not refrigerate because the dough gets rubbery.
Similar Recipes
- Puran Poli
- Obbattu
- Holige
- Coconut Paratha
Ravi Poli
Ingredients
- 2 cups Rava
- Maida (Plain Flour 2 cups)
- 1/2 cup Wheat Flour
- 2 cups Jaggery (powdered)
- 2 cups Coconut (grated)
- 2 tbsp Cashew Nuts
- 1/2 cup Ghee
- 1/2 tsp Cardamom Powder
- 1/2 tsp Salt
Instructions
- Combine the maida, wheat flour and salt in a bowl.
- Add little water and mix well.
- Add a little ghee and mix again.
- Keep aside for 3 to 4 hours.
- Heat ghee in a heavy bottomed pan over medium flame.
- Fry the cashew nuts until golden and keep aside.
- Add the rava and roast until golden.
- Add the grated coconut and stir well.
- Add enough hot water to jaggery and mix well to make a thick syrup.
- Strain to remove any impurities.
- Add the jaggery water to the pan and stir until it starts to thicken.
- Make small balls of the dough and shape them to a small circle (like a papad/appalam).
- Add 1 or 2 tblsp of the rava mixture to the center and fold well.
- Roll this out carefully to a small cirlces (these are now called polis).
- Heat a nonstick tawa over medium flame.
- Cook the prepared polis on both sides for a minute.
- Serve.
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Frequently Asked Questions
My jaggery syrup turned grainy after I added it to the rava mixture. What went wrong?
The jaggery likely cooled down too much before you mixed it in, or the syrup was cooked past the right stage. Next time, add the strained jaggery water while it is still hot and remove the pan from the heat as soon as the mixture starts to thicken. Stir continuously to keep it smooth.
The filling keeps breaking through the dough when I roll it out. How do I fix this?
Your dough might be too dry or the filling balls are too large. Use smaller portions of filling and make sure the dough is soft and pliable. If the dough cracks easily, knead in a few drops of water and let it rest for another 15 minutes before rolling again.
Can I make the dough and filling a day ahead?
You can make the filling a day ahead and store it in the fridge. Bring it to room temperature before stuffing. The dough is better made fresh because it dries out overnight even when covered. If you must make it ahead, wrap it tightly in plastic wrap and use it within 12 hours.
My polis turned out hard instead of soft. What did I do wrong?
This usually happens if the dough did not rest long enough or if you cooked the polis on too high a heat for too long. Cook them on medium flame for just a minute on each side. They should have light brown spots but not be crispy.
