Before cooking comes, you need to soak the dal properly overnight to make sure it cooks well.
Adding salt to the dal while boiling reduces the cooking time and makes the dal cook evenly.
Once you’ve cooked boiled dal with jaggery, mash them and grind them to fine paste for a smooth texture.
Warm water activates gluten and makes the dough smoother allowing you to fill it effortlessly without breaking.
Roll the puran poli between two parchment paper sheets to prevent sticking on the rolling pin and board.