Kandi Pappu Bobbatlu Recipe / Toor Dal Poli / Thogari Bele Holige – Ugadi Special Recipe

Instructions

Mix the flour, suji, salt, 2 sp oil and make a soft dough with enough water, then apply remaining 2 sp oil over the dough and keep aside for 1 hour with cover.

In the meantime, wash and pressure cook toor dal for three whistles or until done, let it cool for a couple of mins. Then remove the lid.

Mash it well with the back side of a laddle, then add in jaggery and elaichi powder. Mix well and cook.

Continue to cook until it becomes a thick consistency, then remove from the heat and transfer into a bowl and keep it aside to cool. Now the stuffing toor dal purnam is ready.

Flatten the dough ball into a small size puri on a greased plastic paper, place the toor dal puran ball on the puri and cover the edges completely, then press it into a thin round.

Meanwhile, heat the tawa on medium flame, add 1 sp ghee/oil on the tawa and coat the pan with oil,  then place the raw puran poli over the hot tawa and cook both sides with ghee. Once cooked, transfer to a plate, repeat with the remaining dough and filling.

Now tasty tasty Ugadi special recipe Toor Dal bobbatlu/Kandipappu Polilu are ready to serve.