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.
14. Apply a tsp of ghee all over top.
15. Serve hot.

Making time: 45 minutes
Makes: 7-8 rotis
Shelflife: Best fresh