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Filed under: by: Laxmisri


300gms. channa (yellowgram) dal

300 gms. jaggery (molasses)

1 tsp. cardamom powder

150 gms. plain flour
1 tbsp. ghee warm water to knead dough ghee to serve


Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr.
Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top.

OR Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories. Serve hot with dal or amti. Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)
Making time: 45 minutes

Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.


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