For the Pooranam: Channa dal - 1 cup
Jaggery - 1 - 2 cups
Grated coconut - 1/4 cup
Method
Fry the dal until it turns golden brown. Soak dal in water. After the dal soaks completely, drain all the water and grind it into a thick paste. Add jaggery and coconut and grind the mixture. Cook the mixture in a kadai until the mixture leaves the sides of the pan. Allow it to cool.
Take maida and make the dough as you would with chapathis. Role it into thick flat balls. Place the filling in the centre and flatten them with a rolling pin, cook on a tava with ghee.
