Close the lid, and cook in high heat till the first whistle. Then turn to low heat, and cook for 12 minutes.
Then wait for 20 minutes for the steam to release naturally and return to the room temperature.
Drain the excess water and grind it to a smooth and silky paste. And keep aside.
For the jaggery syrup
To a pan, add jaggery and quarter cup of water.
Over medium heat, bring it to boil. And cook until jaggery becomes frothy on the top.
Remove it from the stove and filter it to remove any impurities.
In a pan, add mashed chana dal, jaggery syrup, grated coconut, cardamom powder.
And cook it in the medium heat until it becomes a thick paste.
Allow it to cool and set aside.
For the crust
In a mixing bowl, add all purpose flour, baking powder, salt, turmeric powder, and vegetable oil.
Rub the flour for 3 minutes until the vegetable oil incorporated with the flour.
Add water in intervels to make soft, smooth, pliable dough.
Rest the dough for 2-3 hours.
Make 4 balls out of dough and 4 equal sized sweet balls out of chana dal filling mixture.
Dust the dough ball, and using rolling pin make a circle of 5 inch diameter.
Place the sweet ball at the center.
Bring all the edges together, press and fold like a stuffed ball.
Dust again and roll a thin flat circle evenly. Set aside.
Place a griddle over the stive, and drizzle ghee.
Place the boli and cook for 2 minutes on each side, or until it is cooked and with golden brown spots on the surface.
Repeat the rolling and cooking process for the remaining dough and the sweet balls.
Serve hot or warm.
You may also use light brown sugar instead of jaggery. If you are in United States, you can get Light brown sugar in any grocery stores. Using light brown sugar is easy and convenient. Soaking bengal gram is to make it soft and the texture would be smooth and silky.