• On medium heat and in a clean pot add water, gram dal, salt and tumeric powder

  bring it to a boil for about 25 to 35 mins
• do not cover your pot
• A layer will begin to form as it begins to boil, skim it off from the surface with your ladle
• Let it cook until it becomes tender but be sure not to overcook it
• Check or confirm its softness by pressing the cooked gram dal.

  It should be firm yet easily crushable.
• Drain the liquid from the cooked dal and allow it to cool and dry completely.
• Reserve the gram dal water for the dough that you'll be making

PROCESS THE DHOLL

• Grab your food processor and in the processor add your cooked gram dal and scrap down the size of the gram dal to ensure processing.
• Process it again to about 2 or 3 or more times two times to get a smooth and loose powder-like consistency for your dal
• When done, sieve the dholl in a sieve to check if there are any lumps
• Use a handheld crusher to process the dholl

  Cover and set it aside

MAKING YOUR DOUGH

• In a big or large bowl, add the sieved flour, oil, and salt to taste
• Rub the mixture well to combine all the ingredients
• Gradually add lukewarm water to the flour until you get a sticky dough
• Put a little bit of flour in your hand to knead the dough and apply some oil to the dough
• Cover and let it rest for some minutes
• Add oil and knead until the dough absorbs all the oil

  Cover and let it rest for 30 minutes

MAKE YOUR DHOLL BALL

• Add cumin powder to the dholl and mix
• Make balls of not very large sizes that it of small sizes
• Take a piece of dough around the size as the dholl ball
• Put it in the flour
• Use your fingers and thumbs to press and stretch in a small cup form
• Take the dholl ball and fill or insert it inside the dough

  Stretch the dough over the filling to be able to cover it
• Pinch together and rotate to seal the dough

  Dip in flour and set it aside
• Dip in flour and press all the way around to evenly disperse the filling
• Roll out the dholl puri on a cleanly floured surface.
• Heat the flat pan over medium heat and brush the surface with oil.
• Place the dholl puri on the pan
• Brush with oil and turn, then brush again and remove from heat (about 30 secs)
• Pile up the dough or stack it on a plate and cover it with a clean cotton cloth