Obattu /Puran Poli

In Kerala, where I hail from, we don't normally celebrate Pongal. My memories of Pongal starts with the time I had moved to Bangalore for my studies. Of all the dishes that my land-lords used to prepare for the Pongal, obattu was my favorite. That may be because, I am a big fan of boli, which is a thinner version of obattu. Presenting my version of obattu to my readers and wishing you all a Happy Pongal!!
Ingredients:
Split Bengal gram-1 cup
Grated Jaggery -1 cup or to taste
Cardamom Powder-1/2 tsp
All purpose flour-2 cups
Ghee -3 tsp
Vegetable oil-1/4 cup
Salt-a pinch
Turmeric- 1/4tsp
Method:
Make a dough out of all purpose flour,oil and turmeric powder, addling a little water. Keep it aside for an hour. Cook the bengal gram in enough water, sieve of excess water and mash it into a pulp. Mix with jaggery and cardamom. Add 1/2 tsp ghee and cook the mixture till it thickens. When it is cool enough, make small balls out of this and keep it aside. Now make small balls out of the previously prepared flour dough. Press each ball into a small disc and place the bengal gram ball in the center of the disc. Wrap the flour dough around the bengal gram ball by bringing all the sides to the center and pinching the ends together, to form a bigger ball. Roll this out as thin as you can without breaking the outer covering. Cook this on a hot tawa smeared with ghee. Cook  both the sides till done. Serve with milk or milk payasam.

Sending this over to the Pongal Feast Event hosted by Kurinji.