Ingredients:

• 300 g – Channa (yellow gram) dal
• 300 g – Jaggery (molasses)
• 1 tsp – Cardamom powder
• 150 g – plain flour
• 1 tbsp – Ghee
• Warm water to knead dough
• Ghee to serve

Method:

1. Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes.
2. Pass through an almond grater little by little till all dal is grated.
3. Mash jaggery till lumps break. Mix well into dal.
4. Put mixture in a heavy saucepan and cook till a soft lump is formed
5. Take care to stir continuously, so as not to char. Keep aside.
6. Mix ghee, flour, add enough water to make a soft pliable dough.
7. Take a morsel sized ball of dough, roll into a 4 inch round.
8. Place same sized ball of filling in centre and seal.
9. Re-roll carefully to a 6 inch diameter round.
10. Roast on warm griddle till golden brown.
11. Repeat other side.
12. Take on serving plate. Apply a tsp. of ghee all over top. OR
13. Shallow fry on griddle like a paratha for a better flavour.
14. Serve hot with dal or amti.

Recipe courtesy of Saroj Kering