Photograph of the finished Bobbatlu

India · Bánh dẹt nhân đậu ngọt Bobbatlu

Bobbatlu

1 hr 40 min Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 1.3 lb
  • Photograph of Flour Flour 1.4 lb
  • Photograph of Palm sugar Palm sugar 1.1 lb
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Shredded coconut Shredded coconut 5.6 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Knead the flour with turmeric, salt, and plenty of oil, then soak the dough in the oil for 3 hours.
  2. 2 Soaking the dough in oil for 3 hours is necessary to ensure the crust is rolled thin enough to be translucent without cracking.
  3. 3 Cook chana dal for 35 minutes, then drain and mash thoroughly.
  4. 4 Simmer the beans with palm sugar, grated coconut, and cardamom for 15 minutes until a dry, loose filling is formed.
  5. 5 Wrap the filling in the dough, then flatten it with your palms on a banana leaf coated with ghee, forming an 18 cm disc.
  6. 6 Pan-fry for 2 minutes on each side, then spread a thick layer of ghee over the hot pancake.

With an appliance

  • Oven 1 hr 30 min

    Replace step 6: spray both sides with Bobbatlu oil, place on the middle rack of the oven at 220 degrees for 7 minutes and flip after 4 minutes; the cake will be evenly cooked, requiring less pan cooking but lacking the smoky cast iron color.

Start cooking