INGREDIENTS
tuvar/ arhar dal cooked with enough water as needed 1 cup
carrot grated/ minced in mixie 1/4 cup
walnuts 2 tbsp
gur/ jaggery 3/4- 1 cup as per taste
ghee for cooking
all purpose flour( maida) or atta alone or a mix of both flours for dough with little ghee and turmeric pdr.
METHOD
I chopped the carrots, put in the mixer jar and minced it, added the walnuts, then as my dal was already well cooked and mashed, I didn't put the dal in the mixie, but you may grind the cooked dal too.
In case, you feel that your gur has impurities, then cook with little water, strain it, then add to the ground dal-carrot-walnut mixture, cook stirring till dry, you may add cardamom pdr. or grind cardamom along with the carrot.
Keep the mixture to cool, then roll into lemon sized balls
Make a soft dough with the flours, take a small lemon sized ball of the dough, flatten or shape like a cup, put the stuffing ball, cover well from all sides, roll as thin as possible, dusting with some flour.
Cook on hot tawa, once brown spots appear on both sides, add some ghee to cook it, remove, serve hot / cold.
ps- I had cooked tuvar dal to make with spinach. As the cooked dal was there and also for Bhogi/ Lohri festival, we make puran poli, so with more than half the cooked dal ground ginger and green chilies, added hing, and salt and cooked for spicy poli, as hubby loves it. Then realised, with me having a sweet tooth, not enough dal, so added carrot, walnut and about 3 tbsp of oats to make the sweet filling. So, in case, you've less cooked dal, one can always substitute with what you've, may be even fine rava/ semolina. Voila ! you get a different puranpoli. So, got a healthier version with omega-3 fatty acids, beta-carotene and fibre from oats ! So, I can eat it without feeling guilty !
For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.
https://gseasyrecipes.
https://kneereplacement-
My stuffing readytuvar/ arhar dal cooked with enough water as needed 1 cup
carrot grated/ minced in mixie 1/4 cup
walnuts 2 tbsp
gur/ jaggery 3/4- 1 cup as per taste
ghee for cooking
all purpose flour( maida) or atta alone or a mix of both flours for dough with little ghee and turmeric pdr.
METHOD
I chopped the carrots, put in the mixer jar and minced it, added the walnuts, then as my dal was already well cooked and mashed, I didn't put the dal in the mixie, but you may grind the cooked dal too.
In case, you feel that your gur has impurities, then cook with little water, strain it, then add to the ground dal-carrot-walnut mixture, cook stirring till dry, you may add cardamom pdr. or grind cardamom along with the carrot.
Keep the mixture to cool, then roll into lemon sized balls
Make a soft dough with the flours, take a small lemon sized ball of the dough, flatten or shape like a cup, put the stuffing ball, cover well from all sides, roll as thin as possible, dusting with some flour.
Cook on hot tawa, once brown spots appear on both sides, add some ghee to cook it, remove, serve hot / cold.
ps- I had cooked tuvar dal to make with spinach. As the cooked dal was there and also for Bhogi/ Lohri festival, we make puran poli, so with more than half the cooked dal ground ginger and green chilies, added hing, and salt and cooked for spicy poli, as hubby loves it. Then realised, with me having a sweet tooth, not enough dal, so added carrot, walnut and about 3 tbsp of oats to make the sweet filling. So, in case, you've less cooked dal, one can always substitute with what you've, may be even fine rava/ semolina. Voila ! you get a different puranpoli. So, got a healthier version with omega-3 fatty acids, beta-carotene and fibre from oats ! So, I can eat it without feeling guilty !
For my other blogs, I'm giving the links below, feel free to view and comment too.
https://cancersupportindia.
https://gseasyrecipes.
https://kneereplacement-
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