- 1 cup All purpose flour/Maida
- 2 sp Suji/Semolina
- little Salt
- 4 sp Oil
- 1 cup Toor Dal/Kandi Pappu
- 11/2 cup grated Jaggery
- 1 pinch Elaichi Powder
- 5 tbsp Ghee
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.