Instructions

1. Pressure cook chana dal with very little water (just enough to immerse the dal) for 1-2 whistles.
2. When the dal is cooked, it should not have any more water in it. If there is water in the dal, drain it out. The dal should be cooked but not mashed up.
3. Grind together the dal, sugar and cardamom powder to a smooth stuffing.
4. Meanwhile, mix together the plain flour and water to a smooth dough. The dough should be of sticky consistency.
5. Mix a few drops of oil to the dough and mix thoroughly and set aside covered for an hour.
6. Heat a pan on medium flame.
7. Coat your palm with oil and take a small ball of the dough and place it on a plate coated with oil (so that it will not stick to the plate).
8. Spread the dough ball flat and place the filling (size more than that of the dough ball).
9. Cover the filling by pulling the dough from all sides onto it.
10. Flatten this dough with the filling on the plate until it is thin and round shaped.
11. Now, fry this sweet roti on both sides until cooked.
12. After removing it from the pan, coat it both sides with ghee.
13. Serve hot.