Vedhmi

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.

Vedhmi

Anyway here’s the menu that was suggested by my friend .
Gujrati Kadhi
Desi Channa
Tindora nu shaak
Khandvi
Kachumber
Nariyal Barfi
Aathela Marcha
Bhaat
Rotli
Thepla
Vedhmi

Vedhmi

Vedhmi

Ingredients

Dough

1 cup whole wheat flour
1 tbsp oil

Stuffing

1 cup toovar dal , wash and drained
1/2 cup sugar or to taste
2 tbsp ghee
1/4 tsp cardamom powder

Other Ingredients

whole wheat flour for rolling
ghee for smearing

Method

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 .

Stuffing

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.

Print Recipe
Vedhmi
Vedhmi is a delicious ghee loaded Indian sweet flatbread from Gujrati Cuisine. It is also popular as Pooran Poli, Bobbatlu, Holige and Oligalu in the South.
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 1-2 hours
Servings
Ingredients
Dough
Stuffing
Prep Time 10 minutes
Cook Time 40 minutes
Passive Time 1-2 hours
Servings
Ingredients
Dough
Stuffing
Instructions
Dough
  1. Combine the flour and oil in a bowl and knead into a soft dough using enough water.
  2. Cover and keep aside for 10 - 15 minutes .
Stuffing
  1. Soak the toor daal for 1 hour.
  2. Pressure cook with very little water , just enough for it to cook in .
  3. Pressure cook for 2 whistles , and remove from fire .
  4. Let the pressure release .
  5. Heat ghee in a non stick pan and add the cooked daal .
  6. Add sugar and cardamom powder .
  7. Cook on medium flame till the moisture from sugar has dried and the mixture thickens .
  8. Make sure you stir continuously and mash the daal .
  9. Keep aside to cool .
How to go about
  1. Divide the dough into equal sized balls .
  2. You could choose to make regular or mini sized Vedhmi .
  3. 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.
  4. 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.
Recipe Notes

9 thoughts on “Vedhmi”

  1. Thats a interesting name for the famous pura poli, seriously learned this new name from u.. Again a fabulous thali, you are tempting us with some many delicious dishes. Everytime i visit your space, am gaining few kgs virtually you know.

  2. That vedmi looks gorgeous…I love puran poli and this one is equally tempting! And the thali is gorgeous, as usual. And the board has turned out very nicely…you just go from strength to strength!!

  3. New name for the puran poli. traditionally in my grandma’s place toor dal was used for bobbatlu where as it is common to use chana dal elsewhere in our state. Fantastic choice and a mouthwatering setup as always. The background looks very appealing as well. Good job on painting the boards.

  4. It is very interesting to know that the same dish with little twist is made in all states. Love this version of the poli. We make it with Channa dal and we also add a lot of shredded coconut in the filling. As usual the thali is amazing. Love the new board. It adds to the festive look.

  5. we both love puran poli. First time I made them with dual mind but never regretted. This taste awesome. And either use bengal gram or tuar dal I love both the taste. I too made Vedmi. Your platter with Vedhmi looks so inviting and delicious.

  6. So so so tempting, my family loves vedhmi or ghari rotli as we call it. Feel like making it soon, but will hold on till Diwali time. Love your thali too…such a mouthwatering spread.

  7. Yum is this, heard it for the first time. They look delicious. Even I painted two boards for the first time after moving to my new home and can be seen in my mega BM pics…

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