20 January, 2022

GUJARATI VEDMI/PURAN POLI/STUFFED SWEET FLAT BREAD/ವೇಡ್ಮಿ – ಗುಜರಾತಿ ಹೋಳಿಗೆ

Gujarati Vedmi or Puran Poli is a Indian stuffed sweet flatbread, which is often prepared on festivals. Prepared sweet mixture of cooked Pigeon peas and jaggery/sugar is stuffed inside the whole wheat flour outer cover and the specialty of this vedmi/Puran poli is, this is made in small sizes often unlike our regular chapati sized Poli, which we normally make.

Actually since many years we were tasting this sweet in a Restaurant called ‘Rajasthali’. They serve these small sized vedmi along with ghee. But recently I learnt in detail about this sweet dish from my first son Manoj’s friend, Chirag Shaw’s family. His mom and Nani made these vedmis when they visited manoj and Chirag.

After having clear picture from them on how to make it and however, as I told you above, I have also tasted and seen this many a times in the restaurant, I could make it easily at home. Many thanks to them. We all liked it very much and this is going to be a regular sweet dish at my place from now on.

By the way you can check many other Puran poli recipes here – Sakre holige , badami/almond holige , alasande kalu/black eyed beans holige , Kadlebele/split bengal gram holige , sweet potato/genasina holige , Sajjige/Plain sheera holige , Kayi/fresh coconut holige , Quick ground nut sweet Paratha/holige , dates &sesame seeds Paratha/holige , banana holige

And the special ones here being – Savory/Spicy Puran poli/kharada holige , haalu holige – the Karnataka special sweet dish , ananas/Pineapple holige and the north Indian special Gud ka Paratha

The most popular ones are, and incidentally which also has a video demonstration – Godhi hittina bele holige/wheat flour lentil Puran Poli & yellow Pumpkin Puran Poli/sihi kumbalakayi holige

And you should definitely check this innovated recipe of Lentil sweet fritters , made using few drops of oil

Ingredients : measuring cup used – 250 ml

For the outer layer :

Whole wheat flour (Khapli) – 1/2 cup
Chiroti rave/very fine quality semolina – 1/2 cup
Salt – a pinch
Ghee – 1tbsp
Warm water – 1 to 2 tbsp less 1/2 cup

For stuffing :

Pigeon peas/arahar dal/togaribele – 1/2 cup
Water – 2 cups to cook the lentil
Powdered jaggery – 1/2 cup (loosely packed) (adjust)
Nutmeg powder – 1/8 tsp
Cardamom powder – 1/4 tsp
Saffron strands – few
Ghee – 1 tsp

PROCEDURE :

Gather together wheat flour, chiroti rave, salt and ghee in a wide bowl/Parath and mix everything well while rubbing with you palm until it holds a shape, then knead into a soft stiff dough by adding water gradually, cover and set aside

Now boil water in a pressure cooker, add rinsed pigeon peas and cook until soft. once pressure is released, transfer the cooked lentil to a strainer and let all the stock gets removed. Collect the stock for we can make saaru/rasam using it.

Now take the strained lentil and jaggery in a pan/Kadai and cook on low heat (Important) until the mixture turns thick (refer to the below pics) and leaves the edges of the pan/kadai. Then put the saffron strands, nutmeg powder, cardamom powder and ghee, stir while combining everything well. Let it cool completely, then divide into small equal portions

Now take the dough, knead it again and divide into small equal portions. Take a portion of the dough, flatten a little, place a portion of the stuffing in the centre, seal properly by all the sides, roll it a little by dusting with flour

Heat a Tawa, smear some oil/ghee, place the rolled vedmis on the tawa and cook on both the sides by smearing oil/ghee

Serve hot and fresh Vedmis along with ghee

Though I have made it many a times before to serve along with breakfast and brunch, recently made this sweet vedmis on Balipadyami during Deepavali celebrations. Below you can have look at the pics

However you can also the check the recipes of ambode and makhana dry nuts besan laadu/laddu as well and also have a look at the Rangoli made by me