Ok..So this one is not difficult at all.. But needs time and planning.. The dal is to be soaked and boiled. Also, the puran has to be cooled down completely before rolling them into rotis .. So we made the puran on the previous night and after it cooled down kept it in the fridge to use for lunch next day.. Took out from the fridge about half an hour or so before making rotis of it..
Firstly, soak toor dal 2.5 to 3 cups in sufficient water for an hour or so... Then boil them well with 4 to 5 whistles. One important thing here is not to use very high or very low quantity of water for boiling. Very low water ll burn the daal. And very high ll make it very liquidy. But if in confusion, keep it on the higher side since the extra water can be removed after boiling and used for other cooking purposes like for khichdi.
After boiling the daal and removing excess water if needed, you can either cook it in the same cooker or pour it into a kadhai or anything.. just that the vessel has to be thick based so that the puran doesn't stick to the base while cooking.
Equal amount of sweeteners are to be added. Either only jaggery or jaggery and sugar.
Here we had 2.5 cups of daal. We added 1.5 cups of jaggery and 0.75 cup of sugar. Seemed sufficient on tasting. (Taste before it's completely cooked, when it's a bit semi-solid!!) Cut the jaggery into small blocks for ease of cooking Sweetness can be decreased/increased as per preference. If planning to eat as it as, then the tasted sufficient sweetness would be ok; but if planning to be made into rotis then make it a bit more sweet since the wheat roti ll dilute it's sweetness a bit.
Cook this mixture well and stir occasionally. As it gets cooked, it ll need constant stirring to avoid sticking to the base. For eating it as it ts, just take out some part before it turns soild! Tastes better a bit loose and semi-solid when to be eaten jus like that.. For rotis, it has to cooked more and well enough to make balls of the puran to stuff in the roti. Do the spatula test to know whether it's cooked enough. Keep the spatula in the puran. If it stays still and doesn't fall down, that's it.. it's cooked. If not, cook more while stirring continuously. After it is cooled completely, use it to make rotis or put in the fridge to use next day!!
For the rotis, roll out puran balls and wheat dough balls. Puran balls to be double the size of dough balls. Roll the dough with some dry flour sos like we do for normal rotis. Don't keep it very thick coz it's difficult to roll much later with the puran inside. Instead try making it thin or rather just a bit thicker or better even just the required thickness. Then keep the puran ball in the centre and make pleats with the roti to cover it up well. You might want to remove the extra tip of dough after pleating.
Then a couple of rolls or so would be sufficient before transferring it to the tawa.
Cook well on both sides.
Make some small pores (partial thickness or full thickness) either with a knife or fork and spread some ghee over the puranpoli. Best paired with gujju kadhi, serve hot!
Barabar jamjo, sharmata nahi ;)
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