Kadalaiparuppupoli.

Ingredients
For the outer cover1 cup maida1/4 tsp turmeric2 tbsp oil + little morea pinch salt
For the stuffing1 cup channa dal1 and 1/2 cup jaggery1/4 tsp cardamom powder1.5 tbsp cashewnuts very very finely broken into pieces and roasted lightly1.5 tbsp grated coconut
Method:
For the outer cover:1. In a bowl, take maida. Add salt, turmeric and 2 tbsp oil and mix well. Add water and knead it into a soft dough. Don’t knead it very hard. After kneading well, add little more oil spread on the dough. Keep the dough closed for around 3 hours atleast.
For the stuffing:1. Take channa dal in a bowl. Add water just enough to cover it. Steam it in a pressure cooker only upto 2 whistles or less. It shouldn’t be over cooked. This is very important. It should be just cooked. When we press with fingers it should be done. It shouldn’t be sticky. You can leave upto one whistle, check and if required steam again. If the dal is not done properly, then the whole process gets ruined.
2. Once removed from the cooker, just put it into a colander and let the water drain. Keep in the open for some time to let it get dried. Can mix occasionally so that it is dried from within too.
3. Now, put this into a mixer and grind it. Don’t fill the mixer. Should fill only till the blade. So should grind in 2-3 instalments. Grind lightly. Normally it just powders out.Yesterday mine was a little sticky, but somehow I managed and made it fine. Keep it aside.
4. In a pan, put the grated jaggery and 1 tbsp water. Allow it to melt. First keep mixing it and then occasionally. Allow it to boil for a little while. It shouldn’t get very thick nor should it be very thin. The consistency should be in between. Just after the too thin stage. Now add the ground dal, cardamom powder, cashewnuts, grated coconut and mix very well. remove from fire.
Now to proceed:
1. Make very small balls out of the dough and keep aside. Normally for a cup, we can make around 15-16 balls.
2. Also make balls out of the jaggery-dal mixture and keep aside. These balls are fairly bigger in size compared to the maida ones.
3. Heat a heavy non-stick griddle.
4. Now take a maida ball, and flatten it to a small circle with the palm wetted with ghee on a plastic cover. I used a ziplock cover. On the small flat dough , place the dal-jaggery ball and close the ends of the dough like we do for a paratha.
5. With the closed end above, again flatten the dough, wetting the hands with ghee. Do it gently, so that the stuffing doesn’t come out.
6. Place this on the griddle. Keep turning the sides adding ghee once on each side. Keep turning till they are done like in the image above.
7. Serve hot with ghee spread on it