by Tarla Dalal
Added to 57 cookbooks
This recipe has been viewed 66459 times
Can you imagine festivals or weddings without Puranpoli? This classic sweet is a favourite across the country, called by different names and made with minor variations. If a month goes by without any special occasions, then people even go ahead and make it as a no-reason Sunday treat! For those of you who are so fond of this traditional delicacy, here is a diabetic-friendly version made with sugar substitute and minimal ghee. Chana dal, with its low glycemic index, is always a good food for diabetics to have, as is fibre-laden whole wheat flour. All in all, this is a real treat for your mind and body. The wastage that is there when the sides are cut of the circle can be all put together and used later to make rotis.
- Combine all the ingredients and knead into a soft dough using enough water.
- Cover the dough with a lid and keep aside for 15 minutes.
- Clean, wash and soak chana dal in enough hot water for 2 hours.
- Drain the soaked chana dal, add ½ cup of water and cook in a pressure cooker for 2 whistles.
- Allow the steam to escape before opening the lid.
- 4. Lightly mash the cooked dal, add the sugar substitute , milk masala powder and mix well.
- Divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll 2 portions into a 100 mm. (4”) diameter circle using little whole wheat flour for rolling.
- Place 1 circle on a clean, dry surface, place a portion of the filling on the top of the circle in the centre.
- Cover it another rolled circle and remove the edges with the help of a pizza cutter. Roll again into a 100 mm. . (4”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook it on a medium flame, using ¼ tsp of ghee, till it turns light brown in colour from both the sides.
- Repeat steps 2 to 5 to make 3 more puranpolis.
- Serve immediately.
Nutrient values (Abbrv) per puranpoli
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