It is typically made with Tur Dal (split pigeon peas)
The filling is made in the morning and the pori is baked/cooked on the tawa just before tea time.
If the filling is left over, it can easily be refrigerated up to a day or two or frozen until you want to use it next. But note that when the frozen filling isn't defrosted, it may leave some water, in which case you need to transfer the filling into a pan and cook it on low flame until the filling is thick again.
For the filling :
1 cup tur dal
1/2 cup sugar
Mixed nuts ( I used pistachios and cashews)
1 tbsp vanilla essence
1 tsp cardoman powder
2 tbsp ghee
For the dough:
1 cup all purpose flour
0.5 cup whole wheat flour
Cold water to knead the dough
Salt to taste
2 tbsp ghee
Soak the dal overnight , then pressure cook it in the morning. Make sure you don't add too much water. Just put enough to cover the dal.
In a large mixing bowl, knead the dough well till it's smooth. Divide the dough into equal balls and keep aside. Cover the dough with a muslin cloth to avoid the dough from becoming dry.
Take a ball of the dal and put it in the center. Now gently encase the ball of dal with the dough. Seal the edges. Now carefully flatten the dough with your hands till it's around 4-5 inches in height.
Serve warm with nice hot cuppa tea! And relish the traditional Dar Ni Pori!