Easy and Delicious Vedmi Recipe

Ingredients

  • 1 cup Rice
  • 1 cup Toor Dal (Split pigeon peas)
  • 1/2 cup Urad Dal (Split black lentils)
  • 1/2 cup Chana Dal (Split chickpeas)
  • 1/2 cup Moong Dal (Split green gram)
  • 1 cup Jaggery
  • 1/2 cup Desi Ghee (Clarified butter)
  • 1/4 cup Mawa (Dried evaporated milk solids)
  • 2 tsp Cardamom Powder
  • 1/2 cup Fresh Grated Coconut
  • 1 tsp Turmeric Powder
  • 2 cups Water
  • Salt to taste

Steps and instructions

  1. Wash and soak the rice and all the dals in water for 6 hours.
  2. Grind the soaked rice and dals with little water to make a coarse paste.
  3. Add turmeric powder and salt to the paste and mix well.
  4. In a pan, heat 2 tbsp of ghee and add the paste to it. Cook till the mixture thickens and leaves the sides of the pan.
  5. Allow the mixture to cool completely. Make small balls from this mixture and flatten them to make a disc.
  6. In another pan, add jaggery and water and cook till jaggery is melted and the syrup is slightly thickened.
  7. Add grated coconut, cardamom powder and mawa to the jaggery syrup and cook for another 2-3 minutes.
  8. Spoon some of this mixture on the center of the discs and fold the disc to make a semi-circle. Seal the edges by pressing them.
  9. Heat a griddle and cook the vedmi from both the sides till golden brown using ghee.
  10. Serve hot with a dollop of ghee on top.

Tools for making

Recipe variations

  • Use different types of rice such as basmati rice or brown rice for a different flavor and texture.
  • Experiment with different lentils such as masoor dal (red lentils) or mung dal (yellow lentils) for a variation in taste.
  • Replace jaggery with sugar or honey for a different sweetness level.
  • Add nuts like almonds, cashews, or pistachios to the filling for added crunch and flavor.
  • Incorporate spices like cinnamon, nutmeg, or cloves to the jaggery syrup for a spiced twist.
  • Make a savory version by omitting jaggery and adding onions, green chilies, and spices to the filling.
  • Try using different types of flour like wheat flour or gluten-free flour for a healthier or allergen-friendly alternative.
  • Make a vegan version by substituting ghee with coconut oil or any other plant-based oil.
  • Add grated vegetables like carrots or pumpkin to the filling for added nutrition and taste.
  • Serve with a side of yogurt or chutney for a refreshing accompaniment.

Recipe overview

Vedmi is a delectable dish originating from the vibrant region of Gujarat in India. It is a sweet lentil stuffed flatbread that boasts an enticing combination of flavors. This recipe offers a unique experience as it takes you through a culinary journey of creating a beautiful blend of lentils and rice flour for the flatbread and a sweet filling made from jaggery, coconut, and mawa. Expect a delightful fusion of sweetness and mild spices that will surely tantalize your tastebuds. The process of making Vedmi is quite engaging and it's an excellent dish to try if you're looking to delve into traditional Indian cuisine. The final result is a golden brown flatbread, slightly crispy on the outside with a sweet, rich filling on the inside, best served hot with a dollop of ghee.

Common questions

  1. Can I use regular butter instead of ghee? No, ghee is an essential ingredient in this recipe as it adds a distinct flavor and richness to the dish. Regular butter cannot be used as a substitute.
  2. Can I use brown sugar instead of jaggery? While you can use brown sugar as a substitute for jaggery, keep in mind that it will alter the taste and texture of the dish. Jaggery adds a unique sweetness and depth of flavor, so it is recommended to use jaggery if possible.
  3. Can I skip adding mawa (dried evaporated milk solids)? Yes, you can skip adding mawa if you don't have it. However, mawa adds creaminess and richness to the filling, so the taste and texture may be slightly different without it.
  4. Can I use any type of dal for this recipe? The combination of mixed dals gives Vedmi its unique taste and texture. While you can experiment with different types of dal, it is recommended to use the specified combination of toor dal, urad dal, chana dal, and moong dal for the best results.
  5. Can I make the dough in advance and store it? It is best to prepare the dough just before making the Vedmi, as freshly made dough yields better results. However, if needed, you can refrigerate the dough for a few hours before shaping and cooking the Vedmi.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the rice and dal paste.
  • Grinder - A kitchen appliance used to grind the soaked rice and dal into a coarse paste.
  • Pan - A cooking pan to cook the rice and dal mixture.
  • Spatula - A utensil used to stir and mix the ingredients while cooking.
  • Griddle - A flat cooking surface used to cook the vedmi.
  • Spoon - A utensil used to spoon the jaggery syrup and coconut mixture onto the vedmi.

Origin stories

Vedmi, also known as Puran Poli, is a popular sweet flatbread savored across several regions of India, especially Maharashtra, Gujarat, and southern states. The recipe brings together a variety of grains and pulses, evoking a sense of community and unity, symbolic of India's cultural mantra 'Unity in Diversity'. The art of making Vedmi is often passed down through generations, as a cherished family tradition. Interestingly, Vedmi is usually prepared during festive times and is considered a celebratory dish. The blend of lentils, jaggery, and spices beautifully encapsulates the essence of Indian cuisine - a perfect balance of nutrition and flavor. This treat is not just a dish, but a narration of India's rich culinary heritage spanning centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.