Prepare the buns first by taking all ingredients like the flour, yeast, salt, sugar in a bowl.
Mix a bit and add the milk.
The milk should be at room temperature.
Knead the dough just like roti-dough.
Dough will be little soft and sticky.
Add in the 1 tablespoon of butter in the dough.
Knead for about 10 minutes.
Oil a deep bowl.
Gather this dough in a ball and with the seam down, place in the oiled bowl.
Preheat the oven at 150 degrees for 10 minutes.
Shut it off.
Cover the dough bowl with a plate and Place it in the warm oven.
This will help raise the dough fast
In about 1 hour the dough will double up.
Meanwhile, prepare the misal stuffing.
In a pressure cooker add 1 cup water of water.
Toss in the sprouted pulses
Add a pinch of salt.
Pressure cook on full flame for 1 whistle.
Let the pressure release on its own.
In a thick bottom pan or Kadai, heat 1 tablespoon oil.
Keep the flame low.
Add in the chopped onion.
Cook till slight colour change.
Put in the ginger garlic paste and saute a bit.
Add the tomato and cook till soft.
Add the goda masala, red chilli powder, haldi powder, little salt,green chilli.
Now, put the boiled sprouts along with the water.
Cover and cook on low flame till the water evaporates.
Shut off when done.
Spread out on a plate to cool down.
After about 1 hour the bread dough would have doubled up.
Punch it gently to deflate.
Make equal size balls from the dough and roll them like rotis.
Keep the rounds about 3 inches in diameter.
Put in 1 tablespoon of misal and cover it by gathering dough, just like stuffed parathas etc.
Pat a little to flatten.
Ready all buns similarly.
Oil a round cake tin of 7 inches diameter.
Place a steel glass in the center.
Arrange all buns in a round, keeping the seam side down.
Brush with milk or oil or melted butter.
Sprinkle white sesame seeds on top.
Keep for second rising for 25 to 30 minutes.
After 10 minutes, preheat the oven at 180 degrees with top and bottom rods on.
When the buns rise, pop the tin in the oven
Bake for 10 to 12 minutes.
Remove when the top turns golden brown in colour.
Let the buns rest in the tin for 5 minutes
Then invert on a plate to remove the buns wreath intact.
Again, invert on wire rack to cool a bit.
Serve hot with the farsan and chopped onion.
Generally, misal is made in a gravy form but for sake of stuffing moisture has been reduced.
