• 300gms. channa (yellowgram) dal
  • 300 gms. jaggery (molasses)
  • 1 tsp. cardamom powder
  • 150 gms. plain flour
  • 1 tbsp. ghee
  • warm water to knead dough
  • ghee to serve


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

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
and some mashed dal.)

Photograph Courtesy by Ponugupati

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