Moong Dal Gujia

1. Sieve wheat flour.
   1. Mix in salt.
   2. Add warm oil and make crumbles of flour with your finger.
   3. Add water and knead dough till smooth.

Note: If the dough is sticky, add little flour and knead again.

1. Cover the dough and set aside.

2. Dry roast rava in a pan or kadhai till a nice aroma develops.
   1. Remove from the heat.
   2. Similarly, roast pottukadalai.
   3. Combine rava, mawa, roasted gram, ground moong dal, cardamom powder and dry dates powder.
   4. Grind everything in a mixer to a coarse powder.
3. Make small lemon sized balls out of the dough.
   1. Roll ball using rolling pin to make poori shape disc.
4. Stuff the poori with 1 or 2 tbsp of filling mixture.
   1. Fold in half and seal the edges by either twisting them or pressing them together using a fork.
5. Preheat oven to 180 °C for 10 mins.
6. Place parchment paper on a baking sheet.
   1. Grease the paper with little oil.
7. Place gujia on the tray leaving space between them.
   1. Place the tray in middle rack and bake at 180 °C for 10 mins.

Note: The bottom will start changing color.

1. Take out the tray and turn the gujia over to the other side.
2. Bake again for 5-8 mins and remove from the oven.

Note: The baking time may differ for each according to your oven.

8. Keep checking the color of gujia,

Note:Remove from the oven immediately if they turn dark brown.

1. Transfer gujia to a cooling rack and let it cool down completely.
2. Store them in an airtight container and serve. 

Trivia

There are over 50 variety of dal pulses used in cooking on the Indian subcontinent.