Puran poli (channa dal) / Bele holige 2

Servings: Makes 5

Ingredients:

Content	Quantity	Comment
Channa dal	1/4 cup	Soaked for 2 hours
Jaggery powdered	½ cup heaved
Maida	1 cup heaved + for dusting
Salt	A pinch
Rice flour / Roasted channa dal powder	2-3 tbsp	Adjust as required
Cardamom powder / elaichi	½ tsp
Water	For cooking + For kneading
Oil	For greasing
Ghee	For serving

Method:

Cook channa dal with enough water to cover it for 2-3 whistles on medium flame. Strain the extra liquid and set it aside. This liquid can be used in sambar and rasam.

                       

After the pressure releases, grind it to a smooth paste with little water if required. Mix it with jaggery and a pinch of salt and mix till all the jaggery melts. The mixture becomes thinner now. So add rice flour bit by bit and mix well to a consistency that you can make balls out of it. (Rice flour may be required less in some cases so just be careful). Add cardamom powder, switch off the flame and mix well. Set it aside to cool.

                      

                                       

When the mixture is just warm, make equal sized balls and keep it aside.

Mix maida with water and knead it to a soft dough. Add 1 tbsp of oil and mix. It should be like roti dough. Keep it aside for 5 mins.

Grease your palms with some oil and make 8 equal sized balls. Take a ball, spread it using fingers to small roti's and place a filling and cover it from all sides. Repeat the same with remaining dough.

       

Roll the stuffed dough like paratha's and cook them on tawa on both sides.

     

Serve hot with ghee. Also cool and store in dry, air tight container for later use.

Tip:

 Add 1/4 cup of coconut for enhanced flavour.