• Sieve the flour.
• Add salt and turmeric powder to it. Add water and start kneading the dough.
• Make it into a slightly loose dough.
• The dough should be soft not too tight.
• Now add 3-4 tbsp of oil on the top and cover the dough..
• This oil part is a must one as it will give soft polis.
• Keep it covered for 4-5 hours. The more the time it is kept aside the polis will be softer.

Let’s make poornam now.

• Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
• Soak it in water for 1/2 to 1 hour an hour.
• Pressure cook in high flame for 1 whistle and in low flame for 2 whistles.
• Completely drain the water.
• Let this cool. Once cool, grind this in mixer along with coconut and cardamom powder.
• Grind this smoothly. Add jaggery in the last and pulse once or twice.
• Poornam is done. If you feel the mixture is bit watery, don’t worry. Add ghee in a pan and saute for 5 minutes in a low flame. The poornam will come to the right consistency.
• When it is cool, divide it into 11 equal parts.

Method to make polis

• Divide the dough into 11 equal parts.
• Ensure the size is slightly smaller than the poornam ball
• Take a banana leaf , yes banana leaf works out well for polis. If not available use a zip lock or butter paper , but you have to be careful while transferring it to the tawa.,
• Grease the banana leaf and place a portion of the dough on it.
• Spread it with your fingers into a small disc and place the poornam on it.
• Close the edges.
• With your fingers greased generously with oil gently make polis and make it into a disc shaped one.
• Heat a tawa and keep it in a very low flame.
• Slowly transfer the banana leaf onto the tawa and take it out gently.
• Cook on both sides and smear a tsp of ghee and repeat the same for rest of the dough and poornam.