Ingredients

• 1 cup - wheat rava (roasted pink)
• 1 tbsp - ghee
• 2 cups - jaggery (finely chopped)
• 1 cup - sugar
• 1/2 tsp - salt
• 1 cup - channa dal
• 1 cup - wheat flour
• 1/2 cup - all purpose flour (maida)
• 1/2 cup - oil
• 1 tsp - nutmeg/cardamom powder
• water
• 1/2 cup - fine rice flour

How to Make South Indian Festive puranpoli

• Wash the channa dal and cook it in a pressure cooker with 2 cups of water until it is soft.
• Once it cools down, grind it to a paste in a mixie by adding little water if needed. Keep it aside.
• Mix both the flours and add 1/4 tsp of salt and enough water to make a soft dough. Keep it aside for 1 hour.
• Then knead it well by adding a little water and oil to it.
• The dough should be sticky as well as pliable.
• Pour the remaining oil over the dough and keep it aside.
• Heat ghee in a kadai and add roasted rava, 1/4 tsp of salt, channa dal paste and 2 cups of boiled water. Stir and cover it and let it cook.
• Add finely chopped jaggery and sugar. Stir it well and keep it covered.
• Keep stirring so that the sugar and jaggery are melted and the mixture turns into a ball.
• Add nutmeg/cardamom powder and a pinch of orange colour.
• Keep it aside and let it cool.
• Knead the dough again. Also knead the filling to make a soft ball.
• Take a small marble-sized ball of dough and flatten it. Place in its centre, a ball of filling and cover it completely.
• Roll it on rice flour and make it as thin as possible. Roast both the sides on a heated tava on medium flame. Apply ghee after removing it from the tava.
• Stack the polies one above the other.