Vedmi | Vedhmi | Vedhami | Puran Poli | Gali Rotli | Birthday Celebration..

My mom always used to make Vedhami for my birthday along with patra or batakavada, kadhi and bhindi!! As with everything the vedhami stuffing or puran was made in truckload!! Now that I make it myself, I wonder how mom could stand in front of gas stirring the stuffing continuously for almost 2 hours!! Things moms do for us!!
Yesterday was my birthday, and mom being far away I decided to make vedhami for myself as my birthday treat!!
And incidentally this month my food blog too turns one!! Though I don't exactly remember the date of creation of my blog,  I've bad memory, but I remember it was somewhere around my birthday as my first post on this blog is dated 23rd January, 2013!!
It has been a great year of learning and sharing!! Food blogging has opened a huge world of cuisine for me!! Along with so many new dishes I've also learned to be open about food choices of others!! I've realized that while my version of Undhiyu is authentic for me, similarly others may think of their version as authentic and it is fine!!
During this one year of food blogging I met a lot of amazing blogger and non blogger friends!! So many of you left comments to encourage me, some of you tried out my recipes!! I still get excited every time I see a new comment and see that someone has tried my recipe!!! Thanks a lot for all your love and support!!
And it was apt to celebrate all the love and learning with my favorite Vedhmi!!
In Gujarat it is made using toor daal (split pigeon peas). I have also come across similar dish in Maharashtra, Andhra and Karnataka where it is called Puran poli, Bobattalu and Obattu respectively!! Though it is different in a way that Chana daal is used to make it.
So here is my favorite Vedhami recipe...The measurements are all eye balled as I made it just like my mom - andaje !!

Vedhmi | Puran Poli
Vedhmi | Puran Poli

For stuffing:
1 Cup Toor daal (Split pigenon pea)
1 Cup sugar (adjust according to your taste)
1/4 teaspoon cardamom powder (Ilaichi powder)
1/8 teaspoon nutmeg powder (Jaiphal powder)

For Dough:
1 Cup wheat flour
1/4 cup oil (or as much oil as needed to get the basic binding in the flour)
water to knead the dough


1) Pressure cook toor daal.
2) Beat the dall using a beater (or valoni, ravoi) and add sugar.
3) Transfer the daal and sugar mixture in a thick bottomed and wide mouthed pan. I usually do it in my pressure pan.
4) Keep cooking it on low to medium flame. Keep stirring it continuously. If you leave
it, it may get burnt and not taste nice.
5) Once all the water evaporates and the mixture becomes stiff turn the gas off. You can perform a test to decide if it is stiff enough. If a spoon stands erect in the mixture without falling down then it's stiff enough. Add the cardamom and nutmeg powder and mix well..
6) Let the stuffing (Puran) cool.
7) In a mixing bowl mix the wheat flour and oil and knead roti like dough.
8) Now take a lemon sized ball of dough and roll the roti.
9) Take a lemon sized ball of puran (stuffing) and put it in the center of the rolled roti.
10) Cover the puran (stuffing) with the roti and make a ball like you do for stuffed paratha.
11) Roll it as thin as possible without tearing it.
12) Cook on a hot tawa (skillet) on both sides like you cook paratha. apply oil on both sides and cook till brown specks appear on both sides.
13) Cool and generously apply melted ghee (clarified butter).

Serve with melted ghee. Heaven!!

Vedhmi | Puran Poli
Vedhmi | Puran Poli

Vedhmi | Puran Poli
Vedhmi | Puran Poli

This post is part of Blogathon 2014.

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