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 greated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy sauce pan and cook till a soft lump is formed. Take care to stir continuously, so as not to char. Keep aside. Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel size ball of dough, roll into a 4 round. Place same sized ball of filling in centre, smear all round and seal. Reroll carefully to a 6 diameter round. Roast on warm griddle till golden brown. Repeat with the other side. Apply a tsp. of ghee all over the top of the serving plate. Shallow fry on griddle like a paratha for a better flavour.