Bobbatlu
Ugadi and Sankranti's sweet flatbread: a soft maida dough wrapped round chana dal and jaggery filling, rolled thin and cooked in ghee.
Prep 40 min · Cook 40 min · Total 80 min + 2 hr dough rest · Serves 6
Ingredients
Dough
- 1 cup Maida
- ¼ tsp Turmeric
- 1 pinch Salt
- 4 tbsp Oil
Puranam filling
- 1 cup Chana dal
- 1 cup Jaggery, grated
- ¼ cup Fresh coconut, grated
- ½ tsp Cardamom powder
To cook
- 4 tbsp Ghee
Method
- Make the dough. Knead the maida, turmeric and salt with water to a very soft, sticky dough. Pour the oil over, knead it in, and rest covered for at least 2 hours.
- Cook the dal. Boil the chana dal until soft but not mushy and drain completely.
- Make the filling. Cook the dal with the jaggery and coconut, stirring, until it forms a dry mass that leaves the pan. Add cardamom, cool and grind to a smooth paste. Roll into 12 balls.
- Stuff. Oil your hands and a sheet of banana leaf or parchment. Flatten a small ball of dough, set a filling ball in the centre, wrap it and pinch it shut. Press it out with your fingers into a thin 18 cm disc.
- Cook. Flip onto a medium-hot tawa, cook until golden spots appear, turn, and cook the other side with a spoon of ghee. Serve warm with more ghee.
Tips
If the filling is wet it will break the dough. Cook it until a spoon stands up in it.