Wash both dals throughly. In a pressure cooker along with 2 cups of water cook the dals for 12 minutes (instant pot)/6-7 whistles.
Strain the cooked dals and add to a medium pan along with jaggery. Cook on a medium heat until the mix starts thickening. Keep stirring and scrapping the sides and bottom regularly.
One the mix starts thickening, reduce the heat to low medium and stir in saffron strands, cardamon and salt. Mix and continue cooking.
Once the mix gets to a soft dough consistency turn of the heat and stir in the poppy seeds. Transfer the stuffing in a heat safe bowl and let it cool down completely.
Overall process should take around 20 minutes.
Dough
Mix all the ingredients in a wide bowl except water. Slowly add water and knead to form a soft dough.
Apply some ghee or oil on the dough, give it a one last knead and let it rest of 10 minutes.
Assembly
Divided the dough and stuffing in 8 equal parts.
First roll the dough (one part at a time) into a 2 inch circle, place one portion of stuffing in the center and gather the edges of dough together. Pinch at the top to seal the stuffing.
Flatten the stuff dough ball and start rolling into a ~5 inch circle. You can dust some rice flour/whole wheat flour to avoid sticking.
In parallel place the skillet on a medium heat.
Once the skillet is hot, roast the puran podi one at a time. Apply ghee/oil on each side and cook until both sides has brown bubbles.
Press the puran podi gentely when you flip them.
Transfer the puran podi on a plate, apply some more ghee and serve warm.