For the outer cover Atta | Whole wheat flour 1 cup Water 1/4 cup Ghee 2 tsp Milk 3/4 cup Salt a pinch Maida | plain flour 1 tblsp (for dusting) Ghee as needed ( for the poli) Water as needed For the stuffing Chana dal 1/4 cup Toor dal 1/4 cup Jaggery 1/2 cup(powdered) Cardamom powder| Elachi 2 pinch Ghee 2 tsp
Soak the toor dal and chana dal for 30 minutes. Cook this in a pressure cooker till 3 whistles. Add 1/2 cup of water to the dal while cooking. Drain the water completely after cooking. Put this in a strainer for 10 minutes so that the water will drain out completely.
In a wide bowl add the whole wheat atta and add a pinch of salt. Add milk and ghee and little water as needed to make it a smooth soft dough. Cover it and keep it aside.
Grind the dal into a fine paste in a mixie. This will be bit dry only. Do not add any water while grinding.
In a pan 2 tsp of ghee in a pan and add the ground dal. Add the powdered jaggery and cardamom powder.
After adding the jaggery it will become bit watery. Do not panic, cook this for 10 minutes in a medium flame, it will come to a thick whole mass.
Allow this to cool completely and make it into lemon sized balls. Make the dough also into equal sized balls. Actually the dough came for 8 sweet balls. Four sweet balls were left, you can knead some more atta to make use of the poornam or you can have as it as too. Dust the dough ball with plain flour, dusting with atta will not give a smooth texture to the poli.
Place one ball of dal stuffing in the center and cover this, as we do for aloo paratha.
Roll this gently into a roti. Do not add more pressure while rolling.
Heat a tawa and place the rolled poli on the tawa. Cook this on both sides.
Drizzle some ghee on the tawa and cook it for few more seconds. Be careful not to get this burnt.
Repeat this for the rest of the dough and poornam. Serve it hot.
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