Bobbattu

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Recipe

Ingredients

1 cup	chana dal (Bengal gram)
1 cup	jaggery, grated
1 1/2 cups	all-purpose flour
1/4 teaspoon	turmeric powder
1/4 teaspoon	cardamom powder
2 tablespoons	ghee
—	water as needed
—	salt to taste
—	oil for cooking

Instructions

1. 1 Wash the chana dal thoroughly and pressure cook it with enough water until soft, about 4-5 whistles.
2. 2 Once cooked, drain the excess water and mash the dal to a smooth consistency.
3. 3 In a pan, add the mashed dal and grated jaggery. Cook on medium heat until the mixture thickens and leaves the sides of the pan.
4. 4 Add cardamom powder to the mixture, mix well, and let it cool. This is the filling for the bobbattu.
5. 5 In a bowl, mix all-purpose flour, turmeric powder, salt, and water to make a soft dough. Add a tablespoon of ghee and knead well. Let it rest for 15 minutes.
6. 6 Divide the dough and the filling into equal portions.
7. 7 Roll a dough portion into a small circle, place a filling portion in the center, and seal the edges.
8. 8 Gently roll it out into a thin circle, taking care not to let the filling spill out.
9. 9 Heat a tawa or flat pan on medium flame. Cook the rolled bobbattu on both sides, applying a little oil or ghee, until golden brown.
10. 10 Repeat the process with the remaining dough and filling.
11. 11 Serve warm with a dollop of ghee on top.