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Post # 1
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Join Date: 12 Sep 2010
Location:  OmanPosts: 126 |
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Poranpoli |
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Ingredients
300gms. channa (yellowgram) dal 300 gms. jaggery (molasses) 1 tsp. cardamom powder 150 gms. plain flour 1 tbsp. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories. Serve hot with dal. |
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