Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes.

Pass through an almond grater little by little till all dal is grated.

Mash jaggery till the lumps break.

Mix together the dal and the jaggery.

Put the mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to charr. Keep it aside.

Mix together ghee, flour and enough water to make a soft pliable dough.

Take a morsel sized ball of the dough and roll into a 4" round.

Place same sized ball of filling in the centre, lift all round and seal the edges.

Reroll carefully to a 6" diameter round.

Roast on warm griddle till golden brown.

Repeat on the other side.

Take it on a serving plate and apply a tsp of ghee all over the top. Or you can shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories.

:- Serve hot with dal or amti.