My favorite sweet in the world is puran poli- the maharashtrian roti stuffed with sweetened chana dal. When I saw a Tasty video on sesame mochi balls with red bean paste inside- I knew I wanted to replicate the recipe with puran inside the mochi. Kadbu (a dish from Karnataka is after-all just puran inside steamed rice dough). Also I have an appe pan which is exactly the same as a takoyaki pan. It seems as though the stars were aligned.
Mochi is made from glutinous rice, an entirely different species of rice flour from what is commonly used in India. This has to be ordered off Amazon or bought from an Asian grocery store. I ordered the Mochiko flour brand.
Puran: Pressure cook 1 cup of washed chana dal for 15 minutes. Drain. Mash with 1/4 cup jaggery and 2-3 tbsp sugar. Add 1 tsp of cardamon powder and any dry fruits you wish ( I added chopped up dried apricots). Make balls of puran.
Mochi: Make a soft dough from 1 cup of glutinous rice flour with 1/2 a cup of warm water and 1/2 tsp of salt. Flatten a ball of mochi and fold around a smaller ball of puran. Roll the whole thing in sesame seeds. Repeat.
Cook the mochi gently in a takayoki pan or an appe patra or an abelskeiver pan (all freely availalbe on Amazon) for 5-7 minutes with a little oil. Rotate till all the sesame seeds are golden brown.
The mochi is super gelatinous when hot but becomes deliciously less sticky as it cools. This is a truly fabulous treat.