Vedhmi is a sweet flatbread which is stuffed with a lentil . This comes from a Gujrati kitchen . Vedhmi is popular as Puran poli in Maharashtra,Holige in karnataka and oligalu in Tamil Nadu, Bobbatlu in Andhra, though the lentil might vary , the basic is the same . A delicious ghee loaded Indian sweet flatbread .
Vedhmi is generally stuffed with pigeon pea / toor daal , though some use Bengal gram / Chana Dal too . Sugar or jaggery are used to sweeten the lentil and the stuffing is flavored with cardamom . The bread is made with wheat flour dough and is cooked generously with ghee .
While working for the theme Flatbreads and More this is the last post that I made . I had finished doing ‘V’ , but when I was discussing my list and pics with a friend she was not happy with my V . She felt Mega Marathon deserves something more authentic . So she suggested Vedhmi and the typical menu made in their house for a festival.
The menu is a simple one but highlighted with Vedhmi as this flatbread is normally served when guest arrive . Rotli , Theplas are kept on the side for those who do not want to indulge into too much sweet .
Vedhmi is best made when you soak the daal for a couple of hours and then you boil it with minimum water . Once done sugar and cardamom are added and the daal is mixed and cooked till it is a nice mass . It is stuffed after it has cooled down . There is no special technique , one just makes these like any stuffed paratha .
This is the first post that I worked on in my new house , in my new studio . While the house was being done I made sure to paint some boards – yes these too for the first time as I normally use papers .Hope you guys like the board.
1 cup whole wheat flour
1 tbsp oil
1 cup toovar dal , wash and drained
1/2 cup sugar or to taste
2 tbsp ghee
1/4 tsp cardamom powder
whole wheat flour for rolling
ghee for smearing
For the dough
Combine the flour and oil in a bowl and knead into a soft dough using enough water.
Cover and keep aside for 10 – 15 minutes .
Soak the toor daal for 1 hour.
Pressure cook with very little water , just enough for it to cook in .
Pressure cook for 2 whistles , and remove from fire .
Let the pressure release .
Heat ghee in a non stick pan and add the cooked daal .
Add sugar and cardamom powder .
Cook on medium flame till the moisture from sugar has dried and the mixture thickens .
Make sure you stir continuously and mash the daal .
Keep aside to cool .
How to go about
Divide the dough into equal sized balls .
You could choose to make regular or mini sized Vedhmi .
Roll the ball into a small disc and place a portion of stuffing in the cente and fold the edges of the dough over the filling. Pinch the edges together to seal the filling.
Cook on a tava (griddle) over a medium flame, till it turns golden brown in colour from both the sides. Repeat with the remaining dough and stuffing. Smear a little ghee on each Vedhmi and serve hot.