Soak chana dal (Pic 1) for 15 minutes.

Rinse the dal thrice (Pic 2) and add fresh water.

Pressure cook it for 2 hisses.

Once the pressure goes off, immediately drain the excess water and allow to cool.

Meanwhile prepare the outer dough.

In Instant Pot inner pot I added a cup water.

Place trivet (optional), then place the pot filled with dal and water (Pic 3).

Cover the Pot In Pot (PIP) like shown in Pic 4.

Pressure cook in High for 5 minutes.

Release the pressure after 12 minutes (Pic 5), when you press between fingers its cooked well (In Tamil we say paruppu nalla malarthirukanum, Pic 5) yet not too mushy (pic 6).

Immediately drain the excess water for that use strainer like shown in Pic 7.

Let them cool completely (Pic 8) meanwhile prepare the outer dough for Poli.

Mix all purpose flour/wheat flour, salt, turmeric powder and oil or ghee in a mixing bowl (Pic 1).

Sprinkle little water (Pic 2) and make as chapati dough (Pic 3).

The dough while mixing if its too sticky apply oil to palm and do mix it.

The video at the bottom of this post helps well with detailed and clear explanation.

Leave it aside for 30 minutes to 1 hour (Pic 4).

Meanwhile you can prepare the Opputtu / Poli Filling.

Later, check the dough its gluten is activated (Pic 5) and when you expand it won't tear apart(Pic 6).

Dry roast the cardamom pods (skin is optional) until the seeds changes white in color (Pic 1).

Once cooled powder with sugar (Pic 2, here I used raw cane sugar/Turbinado) to fine like shown in Pic 3.

Also in the same mixie/mixer jar do shred fresh coconut pieces like shown in (Pic 4).

Once the dal is cooled completely, grind them in the same jar to fine mixture (Pic 5).

You can grind along with jaggery/sugar, if you are confident that the jaggery is free from impurities.

Don't make the filling gooey, if so you can't make balls out of it, just a little bit sticky poornam/filling is ok (Pic 6).

If grinding the jaggery powder with dal, mix them with roasted or unroasted grated coconut, cardamom powder and make even size round balls.

Otherwise do grate or cut the necessary jaggery from the package (Pic 6).

Melt them with little water and let it dissolve in medium flame (pic 7).

Don't add too much water.

Once jaggery dissolved do filter the impurities (Pic 8).

Clean the pan and again heat it up.

Add butter or ghee, roast the fresh coconut (Pic 9) just for fraction of seconds until it attains nice aroma.

Now add filtered jaggery syrup mix them well.

Allow for a single boil, it thickens and yet it looks liquid at this time add dal.

Mix until jaggery mixture incorporates well with dal mixture (Pic 12).

Remove from flame when they are slightly gooey (Pic 13) also add powdered cardamom powder.

Make even size balls (Pic 14), I got 60gms of 9 balls out of it.

By this time the poli filling and outer layer are ready (Pic 16).

DO use banana leaves or any wax or parchment paper to flat the poli.

Take the outer dough spread it over non sticky surface, with rolling pin or using your palms to a thick layer (Pic 1).

Keep the chana dal filling in center of that (Pic 1) and cover it (Pic 2).

I stuff as much as I can then only poli tastes good with more filling.

Seal the edges properly, make circle (Pic 3) and remove excess outer dough if there is any.

Beginners I weigh the outer layer and filling for you peeps during my recent preparation.

The outer layer weighed 35grams and the filling was 60 grams each ie almost double the weight of outer dough.

Apply oil to palm and gently spread/flat the ball to very thin layer (as much possible Pic 4 below) over non sticky platform.

The Poli I flattened (Pic 5) was exactly 5.5" in diameter.

Gently peel the banana leaf, repeat with remaining dough and stack them over parchment paper.

Heat dosa pan/griddle pan, when its hot brush the pan with little ghee/oil , I skipped since I felt the oil I used while flattening is enough.

Gently add the poli like shown in Pic 1.

Flip often and press the edges while cooking (Pic 2) with spatula or using damp cloth/paper towel.

Cook evenly till getting light brown spots (Pic 3).

It puffs like poori (Pic 4), once cooled it flattens to thin poli like shown in Picture 5 & 6.