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 the lumps break.
Mix together the dal and the jaggery.
Put the mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to charr. Keep it aside.
Mix together ghee, flour and enough water to make a soft pliable dough.
Take a morsel sized ball of the dough and roll into a 4" round.
Place same sized ball of filling in the centre, lift all round and seal the edges.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat on the other side.
Take it on a serving plate and apply a tsp of ghee all over the top. Or you can shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore calories.
:- Serve hot with dal or amti.