Vedmi is an indian flatbread stuffed with sweet lentil filling. It is made majorly in western states of Gujarat and Maharashtra. Natives from Maharashtra call this Puran Poli and use jaggery and split chickpeas in their preparation where as in Gujarat it is called Vedmi and its made using sugar and split yellow pigeon pea lentil.
Both the recipes are equally scrumptious. Today we make Vedmi. It is usually made during auspicious days like Holi, Gudi Padwa, Diwali, etc…. Or when there are guests at home.
India is a land of festivals…. We are always celebrating which means we are always feasting !!!! India recently celebrated Holi and Gudi Padwa. Both this festivals fall in the month of March and are celebrated with lot of gusto ! Holi is symbolic of apotheosis of all evil and Gudi Pawda marks the beginning of new years for natives of Maharashtra.
- When cooking the lentils use water enough only to cook the lentil. We do not want runny soupy consistency.
- When the filling is ready, insert a ladle and make it stand. If it remains standing, your filling is ready. Don’t over cook or else your flatbread will be dry and crumbly.
2 cups cooked pigeon pea lentil / Toor Dal
3/4 cup sugar
Few Saffron strands
1 Tsp Cardamom powder/ Elaichi Powder
1/4 Tsp Nutmeg Powder / Jaiphal Powder
Ghee / Unclarified Butter for Flavouring
For the Dough
2 Cup Whole Wheat Flour
Water as required
1 Tsp Oil
- In a heavy bottom pan, mix dal/lentil and sugar and bring it to a boil on a high flame. Keep stirring now and then to avoid a burn at the bottom.
- Meanwhile; in another bowl, make a well in the middle of all the wheat flour and add water little by little to make a soft pliable dough. When you have achieved the consistency of the dough, add oil and knead it one more time so its smooth, non sticky and workable. Keep aside to rest.
- If a ladle pushed into the centre of the filling stands straight, your filling is ready. Dont cook it beyond this point.Cool it completely before using it.
- Heat a pan on medium flame.
- Make golf size balls out of the dough and lentil paste seperately.Flattened the dough ball and roll it flat with a rolling bill to a disc of 4 inch diametre.Place the lentil filling in the centre of the disc and bunch it up covering it completely. Flattened the dough softly and using dry flour roll it to a flatbread of thickness of your choice.
- Transfer the flatbread / roti to the heated pan and cook it on both sides until brown spots appear.
- Serve hot with some ghee smeared on it.