The traditional Redhami is stuffed with sun-dried dumplings and seasoned with simple spices. It is popularly eaten on Teethi days and during Paryushan.
- Mix all the ingredients to prepare a soft dough. Knead well. Cover and keep aside for 15-20 minutes.
- When required, knead the dough again. Make 8 equal portions and make round balls.
For the Dough
- Soak the vadis in water for 20 minutes. The vadis will absorb the water and soften. To it, add rest of the ingredients.
- Prepare a smooth mixture.
- Divide this mixture into 8 equal portions.*To Proceed
- Roll out one portion of the dough, to form a round roti of 3" to 4" diameter. Smear melted ghee on the top. Place one portion of the vadi filling in the center. Draw the edges of the roti towards each other to cover the stuffing like an envelope (as diagram).
- Gently press it with fingers.
- Place the redhami on a hot griddle.
- Roast each side till light brown in colour.
- Apply little ghee around the edges to shallow fry on both the sides (optional).
- Repeat for the rest of the portions. Serve hot with green chutney or pickles.
For the Vadi Filling:
- Shallow frying can be avoided. Apply little ghee after the redhami is cooked on both the sides.
Alternatively, prick the cooked redhami with a fork and apply ghee lightly.
The filling can also be made from split black eyed beans or split green beans with skin.
Soak 1 cup of any one dal for 4 hours. Grind the dal finely.
Add asafoetida, red chilli powder and salt to taste. Proceed as above.