Back to 10 servings filling 1 cup chana dal (split Bengal gram), soaked 2 to 3 hours, drained 2.5 cups water, for pressure cooking the dal 1.5 cups jaggery, powdered or chopped 0.5 cup fresh coconut, grated, optional 1 teaspoon cardamom powder 0.25 teaspoon nutmeg powder, optional 1 tablespoon ghee, for cooking the filling dough 1.75 cups whole wheat flour (atta) 0.25 cup fine rava (sooji), optional 0.25 teaspoon turmeric powder 0.5 teaspoon salt 2 tablespoons oil or ghee, kneaded into the dough water, as required, for kneading roasting ghee or oil, for roasting rice flour or all-purpose flour, for dusting while rolling
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1 Step 1: Soak the chana dal in water for 2 to 3 hours, then drain and rinse.2 Step 2: Pressure cook the dal with 2.5 cups water on medium heat for 6 to 7 whistles, then let the pressure drop naturally. The dal is ready when a few grains mash easily between your fingers.3 Step 3: Drain the cooked dal well and let it cool slightly.4 Step 4: Blend the dal with the jaggery, cardamom and nutmeg, adding 2 to 3 tablespoons of water as needed, until completely smooth with no visible lentil bits.5 Step 5: Heat the ghee in a heavy pan, add the blended mixture and stir constantly on low heat until it thickens and starts to leave the sides of the pan. Stir in the coconut if using, then cool completely.6 Step 6: Shape the cooled filling into lemon-sized balls.7 Step 7: Sift the whole wheat flour, fine rava, turmeric and salt. Gradually knead in water to form a firm dough.8 Step 8: Add the oil and knead for 7 to 8 minutes until the dough is smooth, soft, pliable and elastic. Cover and rest for at least 30 minutes.9 Step 9: Divide the dough into equal balls. Flatten one, place a filling ball in the centre, gather the edges over it and seal well.10 Step 10: Dust with rice flour and gently roll the stuffed ball into a thin round about 6 to 8 inches across, without pressing too hard so the filling stays inside.11 Step 11: Heat a tawa or iron skillet over medium-high heat. Cook the obbattu until golden spots appear on one side, about 1 minute.12 Step 12: Flip, spread a little ghee or oil on top, and cook until golden. Flip again and cook the other side, adding ghee as needed, until both sides are golden and the bread puffs slightly.13 Step 13: Serve warm with ghee or milk, or plain.getsaucepan.com/r/273bd0e8-5354-5b96-b908-05cf3bdddd0a
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