IngrediAents:
Chana dal - 1 cup
All purpose flour/ Maida - 1 cup
Powdered Jaggery - one to one and a half cup
Ghee - 1/4th cup
2 powdered cardamom seeds
1/2 cup of water
Procedure:
Prepare dough with flour, water, 1-2 tablespoons of ghee. Pressure cook chana dal with plenty of water till one whistle. Do not overcook chana dal.Add Jaggery without adding water. Prepare purnam in a pressure pan. Let it cool.Purnam should be like a firm ball. Take the dough. Add ghee and knead and punch for 5-10 minutes. Divide the dough. On an aluminium foil apply ghee and keep the dough and fill the purnam inside it(lime sized purnam). Cover by bringing the edges together and press it.Dip your finger in oil. Add, flatten the ball, starting at the edges, gradually going towards the centre. Warm the tava (do not heat). Fry and cook on medium low applying ghee till golden colour on both the sides.
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