I learnt this from a dear friend Nirmala Mallinath. Thanks Nirmala!
For the filling
- Groundnut – 1 cup
- Sesame seeds or til – 1 table spoon
- Jaggery – 3/4 cup
- Cardamom – 2 nos
For the cover
- Maida 1 cup + 1 table spoon for rolling
- Ghee – 2 teaspoons
- Dry roast the ground nut in the MW for 4 to 5 minutes, stirring after every minute for even cooking.
- Dry roast the til for 2 minutes in a kadai(In MW til will crackle and spread all over). Grind the roasted til to a fine powder.
- Skin the groundnut and grind coarsely. You can grind with skin also. Powder the jaggery well.
- Mix the powdered Til, Groundnut, jaggery and cardamom.
- Sprinkle a table spoon of water, mix well and keep aside. This is used as the filling.
- Make a soft dough with maida, adding ghee and required amount of water. It should be like chapathi dough.
- Make 8 balls out of the filling and 8 balls with maida dough.
- Roll out the dough, place the filling, cover and roll again to a thin poli, using the flour for easy rolling.
- Heat a tawa on a medium flame and cook both sides of the polis, Till brown spots appear.
- You can serve with or with out ghee.
Karnataka Kasuti Is a famous hand embroidery of North Karnataka. Work done on my saree by my close friend Maduri Dawane can be seen in the background.