Keep aside.Let it cool completely, and then grind the channa dal into a smooth paste.Heat an iron tawa over a medium or medium-high flame. Pinch off the excess pleats and seal it well. Add 1 tsp of cardamom powder. You might need approximately 3/4 cup to 1 cup of water depending on your wheat flour.Meanwhile, we can prepare the stuffing for Puran Poli.
It is so soft, rich in flavor, and it just melts in the mouth. When you press the Channa Dal between your fingers, it should be soft and easily mushed. Do not overcook the dal and make it mushy. I have cooked in pressure cooker instead.Form a dough and add 2 tbsp of oil and then knead the dough for about 10 minutes.Let it cool completely, and then grind the channa dal into a smooth paste.
So try to prepare it at home and enjoy it with the family and friends. Festivals include during Maha Sankrati, Gudi Padwa and often during Holi.
Keep stirring and at one point all the moisture is evaporated and a mass is formed. The dough should be not hard like how you make for pooris, or should not be too soft like how you make rotis or chapati.Now, add water little by little to form a soft dough. Mix the dal and jaggery to combine well. You can use very little water to grind the dal.Drain the water and add it to the pressure cooker. Pinch off the excess pleats and seal it well. I personally do not prefer that I have skipped it.
Add the ground channa dal paste to the pan and add 1 cup of jaggery. I felt it was time consuming, and I had to stay near the pot to check until the Channa Dal is done. Every evening from around 5 pm to 8 pm there will be a long queue waiting outside for their sweet Poli. Add water to the channa dal and cook for about 5-6 whistles.Bring a pan or a Kadai over medium heat. For example chana dal or toor dal with either jaggery or cane sugar. That is when it all started, next day I went to Komal , and I asked her “how to make soft Chapathi “. Your email address will not be published. Often, these polis are not made using rolling pin, they shape and spread the Poli using their hands to form the round shape.Wash 1 cup of channa dal thoroughly for 2-3 times. Ghee enhances the flavor and gives a rich aroma and flavor to the polis. If the dal is not cooked, (add water if needed) and cook for 1-2 whistles accordingly.Drain the water. Roll it gently so that the stuffing doesn’t come out. Dust the dough balls with wheat flour and gently roll it into small chapati or roti.In a wide mixing bowl, add 2 cups of wheat flour.Poli puffs up and cooks evenly the other side. Topped with ghee, this is a perfect … Check out my adapted version of my friend Komal’s Poli. Polis, in south side of India is made with maida or all purpose flour. Once the stuffing cools, pinch small portion from the filling make a small ball (for the filling). Puran poli is a popular Maharashtrian recipe made during Ganesh Chaturthi or Diwali or any other festive occasion. Puran poli is a sweet flatbread stuffed with a sweet lentil filling made from husked spilt bengal gram (chana dal) and jaggery. Dust off if there is any excess wheat flour on the rolled polis.Bring a pressure cooker over medium heat.Did you know that we post 3 recipes in a week?Hello, I am Jayasudha Sivakumar former Software Professional, who focused my energy on cooking and eventually love for food embarked on my journey into the world of Food Blogging.Firstly, In a wide mixing bowl, add 2 cups of wheat flour.Bring a pan or a Kadai over medium heat. You can use oil too, but you will miss the whole lot of flavor. This is how we want our dals to be cooked. Dust again using the wheat flour and roll into thin poli. The dough should not be soft as you make for hulks or rotis, neither like poori.