- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serving: 4 People
- Calories: 1641 kcal
- Carbohydrate Content: 326.28 g
- Cholesterol Content: 20 mg
- Fat Content: 24.41 g
- Fiber Content: 16.3 g
- Protein Content: 31.83 g
- Saturated Fat Content: 7.213 g
- Serving Size: 1
- Sodium Content: 746 mg
- Sugar Content: 147.57 g
- Trans Fat Content: 0.359 g
Vedmi, the dish has its origins from Maharashtra state. It is also known as Puran Poli in Marathi. I love them because they are delicious and their texture makes them both fun to make and to eat too. The key ingredients to make this recipe are split Bengal gram, wheat flour, sugar, ghee, poppy seeds, and grated coconut. This dish known by different names in different regions. In Gujarat, it is known as Vedmi. My first attempt for this recipe was a little difficult, but I had fun to make this dish. And when it came out, it was delicious. After that, I have made it so many times, and finally, I’m sharing with you guys. So, guys give it a try.
Ingredients of Vedmi Recipe
- Wheat flour - 1 ½ Cup
- Oil - 2 Teaspoons
- For Stuffing
- Split Bengal gram - 1 Cup
- Ghee - 2 Teaspoons
- Sugar - 1 ½ Cup
- Grated coconut - 2 Teaspoons
- Poppy Seeds - 1 Teaspoon
How to Make Vedmi
To Make Dough
Step 1: In a mixing bowl, mix the wheat flour and oil.
Step 2: Add water to the wheat flour mixture and knead a soft dough. Cover the dough with a damp cloth and set aside for about 30 minutes.
To Make Stuffing
Step 1: Wash the pigeon-gram into running water.
Step 2: Place them into the pressure cooker and add required water to it and cover it with the lid and cook the dal for 4-5 whistles.
Step 3: After five whistles turn off the flame and let it cool down for a while.
Step 4: Heat ghee in a frying pan and add cooked dal and sugar. Cook it over a MEDIUM flame while stirring it continuously.
Step 5: When stuffing is getting stiff, then it is ready, remove it from the heat.
Step 6: Mix in the grated coconut.
To Make Vedmi
Step 1: Divide the dough into equal portion.
Step 2: Take a portion of dough and roll out into small chapati and place a little piece of prepared stuffing, close chapati well, and re-roll again.
Step 3: Heat ghee on a tawa, roast this Puran Poli from both the sides until lightly golden. When done remove from the tawa.
Step 4: Spread some more ghee when hot and serve.