Sieve the flour, add oil and enough water gradually and knead to thick dough.
Roll lemon-sized balls from the dough and keep aside.
Meanwhile, boil the dhal in 1 pint of water for about an hour till tender.
Drain off the water, add sugar, cardamoms and cloves and stir till a thread, like syrup is formed.
Grind or mash the mixture to a paste.
Roll into balls of the same number about double the size of the flour balls.
Flatten out the flour balls.
Place a ball of the gram mixture in the center and cover completely with the flour dough.
Roll into a smooth, large ball in the palm of your hand.
Place on a rolling-board and roll out with a rolling pin into a round pancake about 1/6 inch thick.
Bake on a tava till both sides are a crisp golden brown.
Spread with butter or ghee and serve hot.
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