Puran poli / Poli

Ingredients (makes 6 poli )

For sweet pooranam (stuffing) :

gram dal - 1/2 cup (1 cup size= 150 ml)

jaggery - 1 cup (crushed)

elachi - 2

grated coconut - 1/2 cup


For poli :

All-purpose flour - 1 cup (1 cup size = 235 ml)
oil / ghee - 4 - 5 tblsp
luke warm milk - as needed
salt - as needed

Method:

• pressure cook gram dal for 3 whistles
  
• grind the cooked dal  coarsely. Don't grind it to a smooth paste.
  
• heat a heavy bottomed vessel and add jaggery
• add enough water just to immerse jaggery. Don't add too much water as that will make the pooranam sticky.
  
• when the jaggery gets dissolved, filter the liquid to remove residue.
   
• pour the filtered jaggery liquid in the vessel and let it boil for few mins
• when it becomes frothy, add the grounded dal and grated coconut. 
   
• crush the elachi and add it to the mixture
• mix well and stir continuously till the mixture doesn't stick to the kadai
   
• cool the mixture and make it into small balls.
  
• you can keep the extra mixture in an air tight container in the refrigerator for future use. You can use the same pooranam for making suzhiyan and kozhukattai.
• mix salt and flour well
• add oil and luke warm milk and make a smooth dough like chappathi dough
  
• keep it covered for 2 - 3 hours
  
• make equal sized balls of pooranam and dough
• roll the dough ball to make thick circle
• keep one pooranam ball, cover it with the dough and form it like a ball again
   

• dust some flour and roll it into thin flat round
   
• heat a pan, sprinkle some oil and cook the poli in medium flame on both sides till brown spots appear
  
• serve hot