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 .

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.