- Sieve wheat flour.
- Mix in salt.
- Add warm oil and make crumbles of flour with your finger.
- Add water and knead dough till smooth.
Note: If the dough is sticky, add little flour and knead again.
- Cover the dough and set aside.
- Dry roast rava in a pan or kadhai till a nice aroma develops.
- Remove from the heat.
- Similarly, roast pottukadalai.
- Combine rava, mawa, roasted gram, ground moong dal, cardamom powder and dry dates powder.
- Grind everything in a mixer to a coarse powder.
- Make small lemon sized balls out of the dough.
- Roll ball using rolling pin to make poori shape disc.
- Stuff the poori with 1 or 2 tbsp of filling mixture.
- Fold in half and seal the edges by either twisting them or pressing them together using a fork.
- Preheat oven to 180 °C for 10 mins.
- Place parchment paper on a baking sheet.
- Grease the paper with little oil.
- Place gujia on the tray leaving space between them.
- Place the tray in middle rack and bake at 180 °C for 10 mins.
Note: The bottom will start changing color.
- Take out the tray and turn the gujia over to the other side.
- Bake again for 5-8 mins and remove from the oven.
Note: The baking time may differ for each according to your oven.
- Keep checking the color of gujia,
Note:Remove from the oven immediately if they turn dark brown.
- Transfer gujia to a cooling rack and let it cool down completely.
- Store them in an airtight container and serve.
There are over 50 variety of dal pulses used in cooking on the Indian subcontinent.