Thuar Dal Poli

Ingredients For The Outer Dough

1. Mix salt, maida, kesari colour and ghee, together in a bowl using finger tips.
2. Add enough water gradually and knead to a soft pliable dough.
3. Add oil and knead again until it is absorbed completely into the dough.
4. Keep closed for ½ an hour.

1. Cook dal using just enough water in pressure cooker until one whistle.
2. When dal is cooked strain, mash well, add sugar and stir in medium flame.
3. Cook until sugar is dissolved completely and moisture is absorbed.
4. If necessary allow to cool and grind once in a mixie.
5. Add cardamom powder and saffron.
6. Allow to cool and prepare small lemon sized balls.
7. Prepare same sized balls, from outer maida dough also.
8. Pat in on top of a thick plastic sheet or plantain leaf, to a small circle.
9. Keep one ball of stuffing on top of that. Cover and seal well by lifting all the sides upwards
10. Place it in between two greased plastic sheet. Flatten lightly. Roll it to a thin poli using rolling pin.
11. Heat a dosa tawa, and transfer poli gently on it. Pour little ghee around the poli and cook on both sides, by turning over once.
12. After frying poli, keep it on a flat broad plate side by side. (Do not stack on top when it is still warm. It will stick together.)
13. Serve and enjoy!