·         Soak dal for an hour and pressure cook with little water until becomes soft.

·         Drain the excess water and grind it to powder.

·         Add dal powder, jaggery to a cooking vessel and keep stirring on low flame until it forms thick soft lump.

·         Add cardamom powder and combine. Turn off heat and let it cool.

·         Make small sized balls with the poornam paste and keep aside.

·         Mix Maida, salt with enough water and make soft dough, Knead well with 2 tbsp oil and keep aside for 1-2 hours.

·         Take 2 plastic sheets, spread little oil on one side of each sheet.

·         Take a small sized ball of Maida dough (smaller than the poornam ball), flatten it into a 4" dia round.

·         Place poornam ball in the centre, draw the edges of the dough from all the sides to cover the poornam completely and seal as shown in the picture.

·         Place this stuffed ball on one sheet and flatten carefully with fingers greased with oil to form a 6” diameter round.

·         I feel rolling with rolling pin is much easier and the bobbattu is thinner than the one made with hand.

·         If you use rolling pin for flattening place another plastic sheet on top of the stuffed ball and gently roll without putting much pressure (take care stuff shouldn’t come out).

·         Heat tawa add few drops of oil and roast bobbattu on both sides on low-medium heat until golden brown spots appear on it.

·         Repeat the same for the remaining.

·         Serve warm, with ghee spread on top of the bobbattu.