1. Soak Channa dhal in water for 1-2 hours.

For the outer dough

1. In a mixing bowl, combine all the dry ingredients under outer dough. Sprinkle water little by little and make a sticky dough. Add 2 tablespoon sesame oil  and knead the dough well. The dough should be loose and slightly sticky.  Cover the dough with the remaining sesame oil and keep it covered. Rest for 2-3 hours.

For the filling

1. Drain the water from the dhal and grind it in a mixer. Spread it on a clean towel for about 10 minutes. When it is half ground, add the sugar. Make it into a very smooth paste. Make sure the paste is not watery.

2. The consistency of the concoction should be such that you can make then into balls. So after grinding, if it is sticky, pour them into a pan and stir until they become thick on low flame. 

3. Once it cools, roll them into balls and keep it aside.

For making poli

1. Roll the outer dough into balls (acc to your preferred size) and gently pat them in your hand and flatten it. Then take one sweet filling ball and keep it inside the dough and cover it and make them into balls. Make sure all sides are covered properly otherwise when you roll them it becomes a mess.
2. Dust these sweet filled dough in the flour (Maida and rice flour) and keep it aside. Make sure the balls are well coated with the flour otherwise it might stick to the surface.
3. Now roll these balls with the rolling pin. Be very careful while rolling these. It might get stuck to the rolling pin. Be patient and roll it gently.
4. Heat the Tawa and cook on both sides and apply ghee on each side while turning it.
5. Spread little more ghee on top and serve it hot. A very delicious sweet is ready to relish.