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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.
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