Dal and Methi Pooris

Ingredients:

• 1.5 Cups Pearl Millet Flour/Bajra atta/Kambu maavu
• 1.5 Cups Pearl Millet Flour/Bajra atta/Kambu maavu
• 1.5 Cups Pearl Millet Flour/Bajra atta/Kambu maavu
• 1/2 Cup Whole Wheat Flour
• 1/2 Cup Cooked Toor Dal
• 2 Tbsp Chopped Coriander Leaves
• 2 Tbsp Fresh Fenugreek/Methi Leaves or Kasoori Methi
• 1 Tsp Salt
• 1 Tsp Salt
• 1 Tsp Salt
• 1 Tsp White Sesame Seeds/ White Til/Vellai Ellu
• 1 Tsp Carom Seeds/Ajwain/Omam
• 1 Tsp Chilli Powder
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Asafoetida Powder
• 1/2 Tsp Cumin Powder
• Oil for frying
• Oil for frying
• Oil for frying

Directions:

1. In a wide bowl add all the ingredients mentioned above. Mix thoroughly.
2. Add hot water and make a tight dough. Add water in tablespoons at a time.
3. Cover and keep aside for 15 minutes.
4. Divide into equal portions and roll out small pooris by greasing the rolling board and pin. Alternatively, you can use 2 greased plastic sheets, place the balls and press them with a flat bottomed vessel to get a round shape.
5. Heat oil in a pan and fry the pooris one by one. It takes little extra time to cook and puff up.
6. Serve with curd and pickle.

Note:

1. Keep the dal thick. Watery dal will not give a tight dough.

2. For perfect round pooris, roll and cut them with a round lid.

3. Pat dry the leaves before adding.