Bobbatlu (pooran poli)

Ingredients: (Makes 18)

• Chana dal - 1 Cup
• Sugar - 1 Cup
• Maida (All purpose flour) - 1 Cup
• Baking Soda - 1/4 tsp
• Salt - 1/4 tsp
• Oil - 1/4 cup
• Ghee
• Water
• Cardamom - 2

Method:

For poornam (dal stuffing):

Pressure cook Chana dal with 1:2 ratio of water until it is just done and not overcook (like 3 whistles). Drain the water. (With this water we can make rasam as below).

Grind this dal into smooth paste.

Add sugar and cook it on med flame for 10 - 15 mins stirring continuously. This will make the poornam firm and sweet. Make sure poornam is hard and makes firm ball.

Add cardamom powder.

For maida wrap:

Add 3 tsp oil, soda & salt in maida and mix well.

Then add water and mix like poori dough.

Pour the remaining oil on the dough and let it sit for 30 mins.

For bobbattu:

Make the poornam into small balls.

Take maida dough 1/3rd size of poornam ball.

Flat the maida ball in palm and place the poornam on it. Cover the poornam evenly by pulling the edges up.

Place this ball on greased ziplock cover and flatten it thin with hand.

Flip it on the hot pan and cook it both sides with some ghee on med flame.

That's it!!! Hot hot bobbattu is ready. Serve with thick ghee on top or side.

Dal Rasam:

Take the above drained dal water, put salt and boil it. Do the seasoning with mustard, zeera, green chilli, red chilli and garlic.

That's it! Tasty and healthy dal rasam is ready.