Thinai Poli (Foxtail Millet Sweet Stuffed Flatbread)

Ingredients

• thinai (foxtail millet) — 100 g
• kollu (horse gram) — 25 g
• thatta payaru (cowpeas) — 25 g (toasted and ground into the flour with the horse gram, as the Tamil edition says)
• wheat flour — 100 g
• salt (to taste)
• water (as needed to knead a dough like chapati dough (the source's cue; no amount is given))
• groundnut oil — 5 ml
• jaggery — 100 g (filling)
• gram flour (soaked and ground gram) — 50 g (filling)
• cardamom powder (a pinch (filling))

Method

1. Wash the foxtail millet, horse gram and cowpeas, dry them, toast them and grind them together to a fine flour.
2. Mix in the wheat flour and salt and knead with water into a soft dough, like chapati dough.
3. For the filling (pooranam), stir the ground gram with the jaggery over a low flame. It slowly thickens into a stiff filling; mix in the cardamom and let it cool.
4. Divide the dough into medium balls and roll each one out. Put a smaller ball of filling in the middle, fold the dough over it like a dumpling and seal it without tearing.
5. Flatten the filled polis again and cook them on a pan with the groundnut oil, turning to cook both sides.