It is definitely hard for me to imagine anyone who wouldnt like ubbatis/puranpolis. As we all know the fruits of labour are often sweet. We could almost say this quote was made for this dish as it is a laborious procedure but well worth the effort.
- 1 cup chana dal (bengal gram dal)
- 1 cup grated jaggery (sugar can be used too)
- 1 and 1/2 cups maida (all purpose flour)
- 1 tsp turmeric powder
- 8 tsp oil
- 2 to 3 cardamom pods
- Sieve maida, add turmeric to it, some oil and make a soft dough adding water as required . Keep it aside for a couple of hours.
- Meanwhile , wash chana dal and pressure cook it in adequate water for 2 whistles and then simmer for 10 minutes,
- After the dal has cooked, separate the dal from the water and mash it nicely with a ladle.
- Then put it in the mixer along with the cupful of jaggery and grind it to a smooth paste without adding water.
- Transfer to a kadai and on sim keep stirring till all the water evaporates and the mashed chana dal paste is of a firm consistency. This is known as Puran.
- Add cardamom powder at this stage and let it cool completely before proceeding to make puran poli
- Make lime sized divisions of puran and an equal no of divisions of the maida dough.
- Each maida ball is then placed on the centre of the left palm and with the help of oil is patted in such a way as to make a small puri.
- Place the puran ball on this puri and enclose it fully the way we make for stuffed parathas by folding up the edges all around.
- Then roll each of these puran stuffed rotis gently in the size of a regular roti about 1/8″ thick.
- Spread a newspaper and place each of this polis on the newspaper as shown in the picture.
- Heat a flat tawa keeping the flame low at all times.
- Roast polis on both sides gently till specks of light brown appear.
- Place each roasted poli separately without touching each other till they have cooled completely.
- Then they can be kept in a closed container.
- These are usually served warm or cold with some home made ghee.