Chana Dal and Coconut Puranpoli

Directions

1. 1
   For the dough
2. 2
   Combine the plain flour and ghee in a bowl and knead into a soft dough using enough water.Cover and keep the dough aside for 15 minutes.For the filling
3. 3
   Soak the chana dal in enough hot water for 2 hours.
4. 4
   Drain, add cup of water and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.
5. 5
   Drain and discard the water and keep the chana dal aside.Once cooled, combine the chana dal and jaggery and blend in a mixer to a smooth mixture.
6. 6
   Transfer the mixture into a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously.Switch off the flame, add the cardamom powder, nutmeg powder and coconut and mix well.
7. 7
   Transfer the filling into a plate and allow it to cool for 10 minutes.How to proceed
8. 8
   Divide the filling into 6 equal portions and keep aside.Divide the dough into 6 equal portions.
9. 9
   Roll out a portion of the dough into a 125 mm. (
10. 10
    diameter circle, using a little plain flour for rolling.
11. 11
    Place a portion of the filling in the centre of the roti, bring all the sides together, press a little and roll again into a circle of 150 mm. (
12. 12
    diameter, using a little plain flour for rolling.
13. 13
    Heat a non-stick tava (griddle), cook the puranpoli till it turns brown in colour from both the sides.Repeat steps 3 to 5 to make 5 more puranpolis.Smear a little ghee on each puranpoli and serve immediately.