Sending this to my Breakfast Event as well!
For the outer layer
Whole wheat flour – 3 cups
Salt to taste
Water for kneading
For the Dal stuffing
Moong Dal – 1/4 cup
Chana Dal – 1/4 cup
Cloves – 4
Peppercorns 1 tsp
Cardamoms – 1
Cumin seeds – 1/2 tsp
Salt 11/2 tsp or to taste
Ghee – 2 tsp
Oil for deep frying
How to make the Dhal Poori
Wash and soak the dal an hour. Even 30 mins in hot water should be sufficient.
Drain well and grind to a smooth paste.
Dry roast all the spices and allow it to cool down. Once cooled down, grind to a fine powder.
Then heat a non stick pan with ghee, add the ground powder. Then add the dal paste and cook till it comes together. Takes about 5 – 7 mins. Make sure you are stirring all the time.
Allow to cool down so that you can handle the dal paste. Knead well again and make small balls.
Meanwhile knead a stiff dough with wheat flour and make balls.
When ready to make the pooris, heat the kadai, simmer till you make the pooris.
Dust well flatten the outer layer, place the dal ball in center and cover well all over. With gentle pressure roll out pooris.
When the oil is hot, gently slide in the pooris and fry on both sides.
Drain on a kitchen towel and serve with curds and pickle.
I made a simple Moong dal as side dish.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48