Saturday, 20 October 2012



  • 300 gms - chana dal
  • 300 gms - jaggery
  • 250 gms - wheat flour
  • 2 tbsp - ghee
  • 2 tsp - cardamom powderv enough water to cook the dal

  • Soak the dal for about 30-40 minutes.
  • Cook the dal in a heavy bottomed vessel with sufficient water (the level of water should be such that it should cover the dal) on a slow flame till done.
  • It should be slightly firm. Switch off the gas.
  • Add jaggery and cardamom powder and mix well.
  • Return this mixture on to the gas and cook on a slow flame, stirring continuously till the mixture leaves the sides of the vessel.
  • Keep aside to cool.
  • Mix ghee with wheat flour in a thali, add enough water to make soft dough.
  • Divide the dough and dal into equal portions.
  • Roll each portion of the dough into a 4” round-shaped chappati.
  • Place a portion of the dal in the centre and gather the edges to cover the dal completely.
  • Flatten and roll out as thinly as possible.
  • Roast on a preheated girdle on a medium flame till golden brown on both sides (keep tossing from one side to the other at regular intervals).
  • Apply the ghee while roasting the poli.
  • Serve with a spicy vegetable.


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