Polika!

         As promised, the next post is on what we fondly call Chapathi, Roti or the like. One of the words closely related to today's Roti is what is described in Sanskrit as "Polikā" (पोलिका), our today's topic of discussion.

         

         The word Polikā is derived from the word Polī followed by the suffix Kan and then Ṭāp (पोली + कन् + टाप्). The word Polī is defined as Polati mahattvaṃ gacchatīti (पोलति महत्त्वं गच्छतीति). That which bloats or swells, increases in size is called Polī. And clearly, the word "Phulka" used today is derived from this word Polikā - Note that Phulka too means something which will swell or bloat. Polikā is described in Bhāvaprakāśaḥ as follows:

कुर्य्यात्समतियाऽतीव तन्वी पर्पटिका ततः।

स्वेदयेत्तप्तके तान्तु पोलिकां तां जगुर्ब्बुधः॥

तां खादेल्लप्सिकायुक्तां तस्यां मण्डकवद्गुणाः। (भावप्रकाशः)

Kuryyātsamatiyā'tīva tanvī parpaṭikā tataḥ.

Svedayettaptake tāntu polikāṃ tāṃ jagurbbudhaḥ..

Tāṃ khādellapsikāyuktāṃ tasyāṃ maṇḍakavadguṇāḥ. (Bhāvaprakāśaḥ)

         A parpaṭikā (a flat circle made of dough) is to be made using samitā (Godhūma - गेहूँ (Hindi), கோதுமை (Tamil), Wheat flour (English)) and is cooked on a "Taptaka" (an instrument which transmits heat - a pan). And remember, it has to swell! Even though this isn't described separately, the very word "Polikā" suggests this, as discussed above. This preparation is called Polikā and the ideal side dish described for this is "Lapsikā", a sweet dish which will be described in my upcoming posts. 😉

Its properties are described to be similar to another food called "maṇḍaka", which is an interesting recipe which we shall unravel in the near future. However, its properties are picked up and described here:

मण्डको बृंहणो वृष्यो बल्यो रुचिकरो भृशम्।

पाकेऽपि मधुरो ग्राही लघुर्दोषत्रयापहः॥ (भावप्रकाशः)

Maṇḍako bṛṃhaṇo vṛṣyo balyo rucikaro bhṛśam.

Pāke'pi madhuro grāhī laghurdoṣatrayāpahaḥ.. (Bhāvaprakāśaḥ)

         Maṇḍaka is nourishing, improves virility (good for testicles), increases strength, and greatly improves the faculty of taste (increases the sharpness of taste buds). Even when digested (when it undergoes vipāka), the rasa is madhura (understanding this needs some Ayurvedic background - this is not discussed here in depth as it is not the main point of focus in our context). It is Grāhī - it dries up fluid content, and hence must be used judiciously. While many people use Polikā in their daily diet, this property must be given special attention to. It is light (easy to digest) and pacifies all the three Doṣā's (Vātaḥ, Pittam, Kaphaḥ).  

         

         It is important to note that the prescribed side dish is Lapsikā, which is unctuous and heavy to digest, thus complementing Polikā perfectly. Lapsikā, however is certainly not the common side dish today. We have heard of all types of "Sabjis", "Dahls", "Kurmas" etc., as side dishes. How many people eat a "sweet" as side dish?! Lapsikā and Polikā are dishes complementing each other and hence can be safely eaten daily. To eat Polikā with some other side dish needs some health analysis with regard to individual body constitution.  

         Rotikā is a modified form of Polikā. Our texts carry various descriptions of Rotikā, with a variety of ingredients. 

Stay tuned for further descriptions of Rotika and other interesting recipes.

Don't forget to drop a comment.

Happy eating! 😋
(Picture source: Pinterest)