Mix flour and salt in a wide bowl.
When the flour comes together, knead the dough for 3-5 minutes until soft.
Wash dal, and cook with 2 cups of water.
Once the water comes to a boil, reduce the flame to medium - medium low and cook until dal is soft.
Continue cooking dal until water evaporates.
Add sugar, cook until sugar melts and the puran/poornam comes together leaving the sides of the pan. Keep stirring intermittently all through this step.
Reduce the flame the continue cooking until melted sugar and cooked dal solidifies.
To a test if poornam is done, take a teaspoon of poornam and let it cool. Then shape it into a ball using fingers and if poornam is very sticky, and unable to shape it into a ball, that means it needs to cook a little longer.
Turn off the heat when poornam is done, let it cool.
Divide poornam into 10-12 parts and shape into a small lemon sized balls.
Similarly, divide the dough into 10 - 12 parts. Size of each part of the dough should be smaller than the size of poornam balls.
Press a dough ball with fingers to make a small disc. One can do this step even by pressing the dough on the hand.
Place one poornam ball on the dough disc and seal it to make a round ball. Similarly, stuff rest of the poornam balls.
Apply some oil on a ziploc or plastic bag. Press each poornam stuffed dough into a thin flatbread using fingers. Keep turning the plastic sheet around to get an even and thin flatbread.
Heat a pan/griddle/tava. When the griddle is hot, place the flatbread/baksham on one palm, peel of the plastic bag with other hand and gently place the baksham on the hot griddle.
Repeat the same with rest of the bakshalu.
Once the bakshalu are cool, store in an airtight container for at least 2-3 days at room temperature and up to 15 - 30 days or even longer in the refrigerator.