300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve 

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 lumps break.
Mix well into dal. Put mixture in a heavy saucepan and cook till
a soft lump is formed Take care to stir continuously, so as not
to charr. Keep aside.

Mix ghee with flour, add enough water to make a soft pliable
dough. Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in center, life all round and
seal. Re-roll carefully to a 6" diameter round. Roast on warm
griddle till golden brown.  Repeat other side.

Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour. But
this method will consume more ghee and therefore increase the
calorie level. Serve hot with dal or amti or kadi.

Note: The water drained from boiling dal is used to make the
amti. ( a thin curry made using black masala, garam masala and
some mashed dal.)