Bobbatlu

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.