Tuesday, 12 May 2015




Atta / Wheat flour
½ cup
Tandool peeth / rice flour
1 cup
2 - 3 tbsp
Dry rice flour for rolling
As req.
Ghee / clarified butter
As req.


1.       Add little salt to the wheat flour, water as required and knead to a smooth soft dough.

2.       Apply little oil to it and knead again.

3.       Cover and allow to rest for 15 – 20 min.

4.       In a pan take 1 cup water. Add salt and 2 tbsp oil and bring to a boil.

5.       When it boils simmer and add the rice flour to it.

6.       Stir with a spoon, cover and give it one steam.

7.       Switch off the flame and leave it covered for 15 – 20 min.

8.       When its temperature comes down to such that you can handle it with bare hands, remove on to a plate and knead.

9.       Sprinkle little water if needed and knead to a smooth, soft and pliable dough.

10.   Divide into egg sized portions. Cover them with a moist cloth. Never leave them uncovered.

11.   Divide the wheat flour dough in the same number of portions as the rice flour dough.

12.   The size of the wheat flour dough balls should be half of the rice flour balls.

13.   Roll out one portion of the wheat flour ball into a circle.

14.   Stuff it with a rice flour ball. Seal it completely in.

15.   Roll out again using dry rice flour into a thin circle.

16.   Heat a griddle / tava, put the rolled out circle / poli onto it.

17.   When you see light bubbles, flip it over.

18.   Make sure this side is cooked well with light brown spots on it.

19.   Flip over again and cook this half done side too.

20.   Remove on to a kitchen towel and drizzle ghee over it.

21.   Continue with the remaining balls.

22.   This Peeth Poli / Gavasni is usually served along with Aamras or Kheer.

23.   You can also add 2 tbsp of mango pulp to the rice flour dough while kneading as in step 9, just enough to give it a little colour.

24.   Or you can add a coarse paste of ginger, green chillies and cumin in step 4.

25.   This will give it a hint of hotness.

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