This will approx give 10-12 bholis
1 cup chana dhal ( kadalai paruppu)
2 cups Jaggery (or according to your sweet preference)
Grated coconut- 1/2 cup
Ghee - 2tbsp
Cardamom powder - a pinch
Maida - 2 cup
Salt - to taste
Turmeric - 2 pinch
Pressure cook the chana dhal (to powder consistency). Strain the remaining water and mash it and keep it aside.
In a kadai add ghee . In a medium flame add the mashed channa dhal and jaggery. Keep mixing till the jaggery completely dissolves. Finally add the grated coconut & cardamoom and mix well. Now let the pooran cool from hot to warm. Now make ladoos and keep aside. It is always easy to make the ladoos when warm.
It is same procedure as poori. Mix the maida, salt and turmeric along with water and Oil. Make sure the dough is oily instead of watery. The dough should be little rubbery. Make small lemon sized balls out of the dough( same like poori)
Now take a milk cover and cut it into two squares ( I usually prefer a sandwich bag), apply oil and place the dough. Spread the dough to a minimal size circle and place the pooranam at the center. Now seal the pooranam with the dough. Place the other sheet on the top of this big ball and with a roller make chappatis.
Heat the pan and cook the bholi on either side. Instead of oil use ghee on the both the surfaces of the bholi.