Ingredients

• For the Dough:
• Maida -2.25 cups.
• Gingili oil - 1/2 cup.
• Turmeric powder- 1/2 tsp.
• Salt -1/2 tsp.
• ghee - 1 tbsp| For the Filling.
• Bengal gram dal - 1.5 cups.
• Red gram dal -1/2 cup.
• Coconut - 1.
• Jaggery -1.5 kg.
• Cardamoms - 6.

How to Make Polli

• Make a dough with the flour, salt, turmeric powder, 1/4 cup of oil and sufficient water.
• Pour the remaining oil on the dough and set aside.
• To make the filling:
• Pressure cook the dals and drain and set aside. Make sure they are not overcooked.
• Roast the grated coconut for a couple of minutes.
• Add the powdered jaggery and simmer on a low heat till the jaggery melts completely.
• Add the cooked dals, continue to simmer till the mixture blends and thickens. Set aside the filling and allow to cool.
• In a liquidiser, grind the cooled filling into a fine paste, adding the powdered cardamoms.
• Mix together oil and the dough.
• Take a small ball of the dough and using a rolling pin flatten them into round chapattis.
• Take a 1 tbsp of the filling and place it on the centre of the round. Fold the dough over the filling once again.
• Heat the tawa and fry both sides till done, adding very little oil.
• Serve hot ghee spread over the polli.