Method:

1. First for making the outer wrap : Take maida in a bowl, add oil and salt, Mix well then add water little by little.
   
2. Form a soft pilable dough just like chapathi dough. Allow it to rest for an hr . Meanwhile lets get on to make the pooranam(inner filling).
   
3. For the inner pooranam : Dry roast channa dal till a nutty aroma comes, dont let it brown. Then soak it in water for atleast 1 hour.
   
4. Then cook channa dal with water until soft but not mushy(It should still be in shape if you press it). Drain water from channa dal and keep aside.I was not confident in pressure cooking channa dal so cooked it in a open pan.
   
5. Dry roast coconut till the moisture leaves. Grind channa dal with jaggery to a coarse mixture- Use the pulse option in ur mixie and press it on and off, dont make it a paste.
   
6. Add roasted coconut,cardomom powder to the grinded channa dal jaggery mixture. Make small lemon sized balls and keep it ready. I made the filling little more keeping in mind to make my another favourite :) Wait and watch!!
   
7. Now pinch equal sized balls(slightly bigger than the channa dal balls) flatten it a bit. Then keep the puranam ball in the center.
   
8. Seal it completely by pulling the sides to center just like how we make for stuffed parathas. Then flatten it slightly. Dust flour if needed.
   
9. Roll it to a thick or thin poli. Heat tawa carefully place the poli on the tawa, drizzle oil and cook the poli ion both sides until brown spots appear. Serve hot with a tsp of butter
   

My Notes:

• It keeps well in room temperature for a day. If refrigerated it can stay well for 1 day(if you make it today it will keep well till 2mrw)....It hardens when refrigerated so I dont prefer doing so but then in case of leftovers..you can refrigerate and while serving just heat it up(but sure this way it will turn hard).
• While grinding take care not to make the channa dal to a paste consistency. It should be coarse with one or dals popping out.
• Rolling thick or thin is purely your choice.Serve hot/warm with butter - tastes divine!
• You can add a pinch of turmeric powder as in store bought ones but I dont prefer doing so.
• You can also add milk while mixing the maida dough but again shelf life is less.