2 cups oil  dhal
2 cups water
¼ tsp elachi powder
2 ½ cups sugar
2 Tblsp ghee
 
Method:
Soak dhal overnight or at least for a few hours in cold water.
Wash off all the skins. Put in pot with hot water and bring to boil, then reduce heat and allow to simmer slowly till soft and mushy.
Sieve through wire strainer. Return to pot, add sugar and elachi powder and cook till nearly dry. Stir continuously to prevent scorching.
Add ghee and allow to attain a lovely golden colour. Cool, then form into ping pong sized balls and leave aside on floured plate or board.
 
The dough:
2 cups flour
3 Tbsp ghee
 
Method:
 
Rub ghee in flour until fine like breadcrumbs. Using just sufficient boiling water, knead into dough the consistency of puri dough.
 
Caution:
 
To make the rotis:
Divide dough into balls which are the same size as the dhal balls.
Roll each one into circles, approximately thrice its present size.
Place a ball of dhal in the centre and carefully close over with dough.
Roll out again in neat even strokes; avoid breaking of dough till roti is size of a small bread plate.
Braise on tawa and as soon as underside is slightly freckled turn over and as soon as it balloons up pour over a dessertspoonful of melted ghee on either side and braise till gold in colour.