A sweet stuffing made of toor daal that is pan cooked and eaten with a generous portion of ghee. This dish has many other names throughout India including Puran Poli, but I grew up calling it Vedmi/Vermi.
Rinse the 1 cup of toor daal really well and place it in in an Instant Pot.
Pour the 2 cups of water into the Instant Pot with the daal, close the lid and set the valve to sealed (no air should escape during the cooking process), and set it to 15 minutes.
Allow the Instant Pot to cool naturally. Once the valve drops open the Instant Pot.
Blend the daal using a hand blender until no lumps remain.
Place the mixture in a microwave safe bowl and microwave on high heat at 5 minute intervals mixing each time until it thickens to a point where it forms a ball. This process can take about 15-20 minutes.
Once the mixture has thickened add the sugar and spices. This will make the mixture runny again. Mix it well and continue to cook in the microwave until the mixture is able to form a ball again.
Once it has thickened. Let it cool until you are able to touch it with your hands.
Knead the mixture for a brief 30 seconds/1 minute and then form 8-10 balls (this number can vary based on how thick you want the Vermi to be).
ROTI/ATTA
Combine the ingredients until the dough has formed a soft ball. Feel free to use a kitchen mixture or use your hands to knead the dough.
Divide the dough into 8-10 rounds (this depends on how big/thick you want your Vermi to be).
COMPILING THE VERMI
Take a roti dough ball and roll it into a small circle keeping the middle thicker then the outer round (it doesn't have to be a perfect round).
Place a stuffing ball in the middle of the roti.
Combine the edges together to make a tight stuffed ball and remove the excess dough from the top (trust me, you don't want to keep the extra dough on the Vermi).
Dust the Vermi ball with some all purpose flour and gently roll it into a circle. I prefer my Vermi to be thick, but this is all a personal preference.
Heat a pan on the stove top to medium high heat.
Add the rolled Vermi to the pan and cook for about 1 minute.
Flip over and cook for an additional 2 minutes.
Flip the Vermi back over and add some oil to the pan to cook it through while flipping it multiple times. The Vermi will inflate, you can gently tap the bubble to get it to be a complete inflated Vermi.
Enjoy hot with a generous serving of ghee.
Notes
These can be made ahead of time and heated through on a stovetop pan right before serving.
The stuffing can be placed in the freezer for a few months at a time. I roll them into portioned balls and place them in a freezer-safe bag.
Make them and cook them in a little bit of oil until barely brown, stack them between parchment paper after cooled, and then freeze them in a freezer-friendly container. Reheat them by defrosting and then cooking on low heat until golden brown with a little bit of oil.