1/2 cup split bengal gram
Ghee, as required
1/2 coconut grated
1/2 cup + 2 tbsp sugar
Cardamon seeds of 1 cardamom
Salt to taste
Make a square cut in the middle at the bottom of each bun.
Remove the square piece and keep aside. Scoop some crumbs from inside so as to make a hole.
Pressure cook the split Bengal gram in two cups of water added with salt for two whistles.
Drain the gram.
Heat one teaspoon ghee in a pan and add the gram, coconut, half cup of sugar and cardamom seeds.
Pour quarter cup of water and stir-cook till all the water is absorbed.
Fill the buns with this mix and cover with the kept aside square pieces.
Mix the egg with two table spoons of sugar in a bowl to a batter.
Grease a hot griddle with a little ghee.
Dip each bun in the batter and toast both sides on the griddle.
Cut in required shape and serve hot.