By Deepali
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different from regular pooris
use stone 'sil-batta' for best result
ensure that dal doesn’t slip off the stone
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Cook stuffing from the inside
crispier & deeper golden brown than usual pooris
Bedmi Poori is usually a part of Saatvik thali
festival meal in Jain households
* dough needs to be semi-hard * Do not rest more than 20-30 mins * Do not add water for grinding dal * grind ready moong dal namkeen or other varieties into a coarse powder to use as filling