Ingredients

• 300 gm - channa (yellow gram) dal
• 300 gm - jaggery (molasses)
• 1 tsp - elaichi (cardamom powder)
• 150 gm - plain flour
• 1 tbsp ghee
• warm water to knead dough
• ghee to serve

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.
• OR
• 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.