Wednesday, October 14, 2009


300 gm - Channa dal (yellow gram)
300 gm - Jaggery
1 tsp - Cardamom powder
150 gm - Plain flour (maida)
Warm water

Boil dal in plenty of water for 10 to 15 minutes.
Drain it and grate the dal to a crude paste.
Mash jaggery well with dal.
Cook the mixture in a heavy saucepan while stirring continuously until a soft lump is formed.
Keep it aside to cool.
Knead flour with 1 tbsp ghee and flour, adding enough water, to a soft dough.
Take a small ball of dough and roll into a thick small chapatti.
Put the mixture as a filling in centre and seal the roll.

Reroll it gently and roast on warm griddle till golden brown on both sides.
Serve hot and apply a tsp of ghee on it before serving.
Makes 7to 8 puranpolis.

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