As promised to Mandira, here I am giving the recipe for pooran poli (described as seen while mom’s cooking).

Ingredients:
Yellow lentils (tur dal/togari beLe)
Jaggery (gud/bella)(crushed into powder)
Maida + fine sooji(also called chiroti rava)
Elaichi/yelakki
water

Method:
Take maida and sooji and prepare a thin dough adding lot of water (donot let it turn into a syrup since you need it to wrap around the lentil paste). Keep it aside.

Boil the lentils in enough water until they are soft.
Separate lentils from water.
Add crushed jaggery into the lentils (measurement is 1-1, that is if you take one cup of lentil you should add one(same) cup of powdered jaggery)
Add 3-4 elaichis (more if you want)
Boil the lentils with jaggery for sometime, while stirring all the while, until the jaggery completely dissolves and mixes with lentils.
*avoid adding water to this, add a little only if the lentils are burning*
Grind the contents(either in a grinder or mixi) after cooling into a thick paste.
*donot add water while grinding*
You get a thick paste of ground lentils. Take care that the paste is not too dry.

Make small balls of the ground lentil paste. (If the paste is dry then the ball will be crushed as soon as you touch it with belan, so the paste should be just enough so that you can make it like chapati)
Apply enough oil to your palms.
Take a little amount of maida dough (which is almost like a thin paste(you can add some water if the dough has turned thick by this time)) and spread on your palm, keep the lentil paste ball on the dough and cover/wrap it from all the sides with the dough, so that it forms a thin layer around it. It should give you a white ball of maida dough with lentil ball inside it.
*note that the maida dough needs to be thin and elastic so that it wraps completely around the lentil paste. You should not see the yellow colour of the lentil after the wrap. The dough wrap should not be too thin as it can tear while flattening. Also it should not be too thick, as after cooking there will be too much maida and not good to eat*

Take a clean thick plastic sheet(can also do with milk packets cut and widened inside out) and apply enough oil.
Make polis/hoLige on that sheet, while the tava is kept on sim.
Add quite a bit of oil to the tava and while it is hot, put the puran poli/hoLige on the tava until it turns light brown. Apply oil to both sides of the puran poli/hoLige.
You need to add oil to the sheet and tava before making every poli/hoLige.

This can be served hot with ghee applied on top and mango rasayana in a cup.

Enjoy!

PS: Remember the water taken out of the boiled lentils at first? You can make delicious sambhar (hoLige saaru) from that. That will be another recipe, need to take it from my mom first before I post it here.