Student who is selected for the Chef of the day is Mr.Naveen (BCT&CA 3rd SEM) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
- 200 gms Chana dal
- 150 gms Jaggery
- 55 gms Ghee
- 8 gms Green cardamom powder
- 350 gms Refined flour
- 5 gms Salt as required
- 150 ml Butter
- water as required
METHOD:
1. Wash the chana dal and then pressure cook until it is tender but not mushy.
2. While the dal is cooking, melt the butter in low flame, but do not brown it. Keep it aside.
3. In a bowl, add flour, salt, and melted butter. Mix well to get combined and gets to a crumbly
texture.
4. Now add water little by little to get smooth and slight sticky dough.
5. Finally add the remaining butter and knead to get elastic dough. Keep it covered for 15 minutes.
6. Heat a deep pan, add Jaggery and melt it. To this, add ground dal and mix them well in low-
medium flame until the jaggery melts and the mixture becomes wet.
7. Add the cardamom powder, mix well and turn off the flame. Let the stuffing cool down until you
can handle it with hands. Then divide the mixture and make equal sized balls.
8. Take the dough, knead it slightly and divide it into equal sized balls. Size of the dough ball should
be smaller than the prepared stuffing ball.
9. Now take a flat plate or butter paper/banana leaf/foil on a flat surface, grease with ghee or
butter. Place one dough ball over it and just flatten it into a small circle using your fingers. Place
one channa dal ball at the center and just cover the filling by pulling the dough over it. Remove if
there is any extra dough. Now roll it in between your palms to form a ball.
10. Again place them over the greased plate and just flatten them with your fingers into a thin circle
which should be thicker than roti. Make sure that the stuffing doesn't come out of the outer dough
layer. You would be able to see the stuffing under the thin dough outer which is the correct
thickness.
11. Now heat the tawa or flat pan, grease with ghee and cook the prepared bobbatlu in medium
flame until slightly golden brown on both sides by flipping them at regular intervals. Drizzle some
ghee over it and to its sides while cooking. Transfer to a serving plate.
12. Repeat the same for other divided dough and channa dal mixture. Serve hot.