A delicious sweet roti, stuffed with traditional filling of tuvar dal is high in proteins
- Mix all the ingredients and knead to a soft dough. Cover and keep aside for 15-20 minutes.
- When required, knead again.
- Divide it into 15 equal portions. Make round balls.
For the Dough
- Thouroughly wash dal in lukewarm water. In a pan, soak dal for 1 hour. Pressure-cook up to 3 whistles.
- Remove excess water from the dal. Use it to make osaman.
- Keep aside the dal for 10 minutes to cool.
- Add sugar and whisk it till smooth.
- On a medium flame put the dal mixture to cook in a thick-bottomed pan. Add ghee*.
- Stir continuously for 25-30 minutes till it thickens and leaves the sides of the vessel**.
- Remove from the fire. Add saffron paste, cardamom and nutmeg powders. Mix well. Allow it to cool.
- Divide it into 15 equal portions. Keep aside.*To Proceed
- Flatten one dough portion lightly. Dust and roll it into a round roti of 3"- 4" diameter.
- Place one portion of the filling in the middle of the roti. Fold the edges of the roti over the filling and seal it.
- Lightly flatten it. Gently re-roll into a round roti of 4"–5" diameter.
- Pre-heat the griddle on a medium flame. Roast the roti on both the sides till it turns light, golden brown in colour.
- Repeat the same for the remaining dough and filling.
- Apply ghee on both the sides of the vedhami. Serve hot with kadhi or adad ni dal.
For the Filling:
- Tuvar ni dal without oil or channa ni dal can be used to make this filling.
Ghee is added to avoid spluttering of the dal.
The filling is ready when a spatula stands upright in the centre of the cooked dal filling.