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.
whole wheat flour
wash and drained
sugar or to taste
Whole wheat flour for rolling
ghee for smearing
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.
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