- kadalai paruppu - 200 grams
- Maida Flour - 400 grams
- turmeric powder - a pinch
- Gingelly oil/nalennai - 4 table spoon
- Sugar - 300 grams
- Soak the chana dal/kadalai parupu in warm water till it becomes soft enough so that you can make it into half with your hand(killu prayam).
- Drain the excess water in a strainer and keep aside.
Make a semi soft dough(neither too hard nor too soft) with maida and water.Add water little by little to get the below consistency and set aside.
- Powder the sugar finely in a mixie.
- Add the powdered sugar to the above ground chana dal and keep stirring it on a medium flame in a hard bottomed vessel.Do not stop stirring.
- The sugar will melt and at one point you will see that the mixture does not stick to the tava on stirring.It will be as shown below.At that point switch off the flame.
- The filling for the poli is ready.
- Do not make balls of the dough initialy itself as we do for roti .Do it as and when needed.
- Make a big lemon sized ball out of the dough and slightly smaller size out of the filling.
- Roll the dough on little maida flour and spread it to a circle of diameter say 10 to 15 cm.
- Keep the filling inside it and cover with the dough hence making a round shape again.(As we do for the paratha).
- Roll it over maida flour and and spread it again like a roti.Sprinke maida flour as and when needed so that it does not stick to the roller.
- Make sure your tava is sufficiently hot(not super hot) before putting your poli.
- Put the poli over tava and when you see small bubbles turn it upside down.Similarly topple it when you see bubbles on other side too.Remove it fron the tava,when you see brown spots on either side.
Apply half a tsp of ghee on either sides and spread it across the poli.