A sweet delicacy from South India, this is easy to make and yet oh so special!
Ingredients - Makes 12
  • For the dough
  • 1 cup plain flour
  • ½ cup water
  • ½ tbsp ghee
  • For the sweet filling
  • 1 cup split chickpeas (chana dal) or split mung bean (moong dal)
  • 3 cups water
  • 200 g jaggery or palm sugar
  • 1 tsp ground green cardamom seeds
  • For the bobbatlu
  • ½ cup ghee
  1. To make the dough
    1. Place the plain flour in a bowl. Make a well and add water in small batches to make a soft and smooth dough. Use ghee to prevent it from sticking to your hands. Set aside to rest
  2. To make the sweet filling
    1. Place the split chickpeas (chana dal) in a saucepan with 3 cups of water. Bring to a boil
    2. Cook till they are soft, but still retain their shape. They should not be mushy or sticking to each other. This step should only take about 15 minutes at the most
    3. Drain the water and spread the lentils out on a kitchen towel to cool and dry
    4. Once done, grind along with jaggery and green cardamom to make a soft mixture
    5. It is very important to let the lentils cool down completely before mixing with the jaggery
    6. Divide into 12 portions and set aside
  3. To make the bobbatlu
    1. Divide the dough into 12 balls
    2. Grease your fingers with some ghee and flatten each ball into a flat circle about 3" in diameter. Place one ball of the sweet filling in the centre and flatten it slightly. Bring the edge of the circle together and seal to form a disk with the filling inside
    3. Place on a well-greased smooth surface and use well-greased fingers to flatten carefully and evenly. Make it as thin as you can without the filling coming out
    4. Heat a griddle or flat pan. Cook on both sides until golden brown
    5. Let it come to room temperature and serve with warm ghee
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