Add the flour and salt in mixing bowl. Add enough water to make a soft pliable dough.

Keep aside for 2-3 hours. (this is applicable for all-purpose flour).

If you make polis using wheat flour, you can make this within 30 minutes.

Wash and soak dal for 30 minutes. Pressure cook for 3 whistles with 2 cups water.

You should be able to press the dal with fingers and it should not be too mushy.

Drain and keep aside.

Heat a kadai.

Add jaggery to kadai and melt it without adding water. Keep it on low flame.

Mix the cooked dal in jaggery on low such that the dal and jaggery mixture turns dry.

Let it cool.

Grind this in mixer without adding water by adding cardamom and keep it aside.

Spread the dough on a plate.

If you have used maida or all-purpose flour, then pour oil on it.

Make small lemon sized balls and keep aside.

Flatten the balls using palm and stuff it with a tablespoon of dal and jaggery mixture.

Close it to make stuffed balls like how you make for stuffed parathas.

Sprinkle some flour on the rolling board.

Flatten the dal and jaggery filled balls using rolling pin.