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300 gm -
(yellow gram) dal
300 gm -
1 tsp - elaichi (cardamom powder)
150 gm - plain flour
warm water to knead dough
How to Make Plain Puranpoli
Boil dal in plenty of water till soft
Drain in a colander for 10-15 minutes.
Pass through an almond grater, a little at a time, till all the dal is grated.
Mash jaggery till the lumps break. Mix well with the dal.
Put the mixture in a heavy-bottomed saucepan and cook till it forms a soft lump
Take care to stir continuously, so as not to char. Keep aside.
Mix the ghee and flour, and add enough water to make a soft, pliable dough.
Take a morsel-sized ball of dough, roll into a 4-inch circle.
Place a morsel-sized ball of filling in the centre and seal.
Re-roll carefully into a 6-inch diameter circle.
Roast on a warm griddle till golden brown.
Flip and repeat.
Serve with a tsp. of ghee applied on top.
Shallow fry on a griddle (like a paratha) for better flavour. However, this method translates to more ghee and, therefore, calories.
Serve hot with dal or amti.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.