Ingredients:

• Maida/All purpose flour 3 cups
• Salt
• Turmeric 1/4 spoon
• Cooking soda 1/4 spoon
• Warm water 1 cup
• Ghee/clarified butter/sesame oil 1 cup
• No working flour/dusting flour

Dough Preparation:

1. In a large bowl add flour. Mix salt, turmeric and soda in warm water. Add this water now to flour and prepare a smooth dough.
2. Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.
3. After a hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.
4. Then divide them into equal parts, small roundel by only using oil on your hands. Never use dry flour here, like making chappathi/poori.

Ingredients:

• Chana dal/kadalai parrupu 1-2 cups
• Jaggery 1-2 cup
• Freshly grated coconut
• Til seeds/black sesame seeds 4-6 spoons
• Cashew nuts 1/2 1 fistful
• Cardamom 8-10 powdered
• Color (optional)
• Ghee 1/4 cup

Filling:

1. Pressure cook lentils till tender. Make sure that the lentils are done and still intact in shape.
2. Heat ghee in a pan, add cashew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery melt freely. Later add cooked lentils + grated coconut. Cook on low heat till the moisture is absorbed. Bring this to semi-solid and not watery anymore. If it is watery cook further, as it may ruin the poli preparation.

Poli Preparation:

1. Take a clean plantain leaf, smear with ghee. Place the dough roundels on it. Press with your hands to make thin rotis. Place 1-2 spoon of filling in the middle and seal them carefully, press and flatten them again.
2. Heat a griddle and add gee. Toast them both the sides till golden and remove from heat.
3. Serve warm, or at room temperature or cold as a dessert.