Maida / All Purpose Flour 1 Cup
Turmeric Powder A Pinch
Salt A Pinch
Oil / Ghee 2 Tablespoons
Water As Required
Channa Dhal 3/4 Cup
Jaggery 1 Cup
Grated Coconut 1/2 Cup
Cardamom Powder 1/2 Teaspoon
Take maida/ all purpose flour in a bowl and add turmeric powder, salt, 1 tablespoon of oil and mix well.
Add water little by little and knead it well to make a soft dough.
Finally add another tablespoon of oil to the top of the kneaded dough and let it remain for 2 hours.
Wash the channa dhal and pressure cook for 3 whistles.
Take out the channa dhal and drain the water completely and spread them on a kitchen towel or a cloth for the moisture to get absorbed.
Grind the dhal to a powder consistency and keep it ready.
Heat a pan and add the powdered dhal and Jaggery. Mix them till the jaggery melts and blends well with the dhal.
At this stage add the grated coconut and keep mixing. Finally add the cardamom powder and turn off the flame and transfer to another bowl.
Split the dough and the puran into equal sized balls and keep it separate.
Grease an aluminium foil / banana leaf with oil and place the dough ball on it.
Gently spread the dough to a circular shape using the palm.
Keep the puran ball in the middle and seal it carefully by bringing together the corners of the dough to the center.
Grease your palm with little oil and press it very gently to a flat circle. Make sure the puran doesn’t come out .
Heat a tawa and once it is hot grease it with ghee / oil and place the bobbatlu and sprinkle some ghee on the top.
Wait for a minute and turn it to the other side.
Once both the sides are cooked well, transfer to the plate.