Sieve the whole wheat flour. Add the fennel seeds.
Add sugar according to your taste. Add more if you want more sweetness.
Add water and make a batter.
The batter can be slightly thin than the normal dosa batter. Mix well so that the sugar dissolves. I have used sugar. But if you like the taste of jaggery, you could use jaggery too. In 2 or 3 tsp of water, melt jaggery . Use this melted jaggery to make the batter with the wheat flour. Add more water if required.
Heat a flat non-stick griddle. Smear it lightly with ghee or butter or oil.
Now take 2 tbsp of the batter and pour the batter on the tawa or griddle.
Spread the batter in a circular fashion like a dosa.
Once the base of the pooda starts cooking, you will see the top also getting cooked. If you want then you can smear some ghee on the top side. Flip the poora now and cook for 2 minutes.
Again flip the poora. You will see that second side is also cooked. Cook again for some minutes. You can flip it again if its not done. When it becomes browned on both sides its done.
Remove and make the other poora in the same manner.
1. While making them, I suggest to use a non stick flat pan or griddle. 2. When spreading the batter, always keep the griddle on a low flame. This tip is also applicable when cooking dosas. If the griddle is hot, then it becomes difficult to spread the batter as the batter gets cooked at the base. 3. Cook them on a medium flame, so that they get cooked evenly.