• Soak chana dal for one hour.
• Meanwhile make the dough with maida.
• In a wide mixing bowl add maida and a pinch of salt.
• Add little water and make soft dough.
• Add 1 tbsp oil and knead the dough well.
• Add 2 or 3 tbsp oil and cover the dough to rest.
• Let the dough rest for at least 2 hours.
• If it is more than that also it would be fine.
• Let the dough rest as much as time as possible to get soft and thin obbattu.
• Add 1 cup water to the soaked chana dal and pressure cook it for 3 to 5 whistles.
• Let the cooker cool down completely, mash the dal.
• If any excess water found just drain it before mashing.
• Add jaggery and let it cook for another 5 to 10 minutes.
• The dal dough should leave the cooker bottom and turn into a single mass.
• Add cardamom powder and mix it again.
• Let the dal stuffing cool down completely.

Making of Bobbatlu:

• Use banana leaf or any plastic sheet to make bobbatlu.
• Grease both hands with oil, and also apply oil to the surface wherever making bobbattu.
• Take a small portion of the maida dough. Flatten it.
• Take small roundel of the dal dough.
• Place it on the maida dough and seal it from all edges.
• Remove the excess maida dough.
• Gently press in the center and slowly pat it in circular motion.
• While patting on it make bobbattu into a thin disc.

Cooking Bobbttlu:

• Heat tawa on a medium flame.
• Apply a little oil or ghee and spread it across.
• Gently place the sheet with bobbattu on it and slowly remove the sheet.
• Cook bobbattu on a medium flame.
• Flip it and cook till it turns light golden brown.
• Transfer it to a wide plate. Repeat the same with the rest of the dal dough.
• Serve bobbattu hot or cooled with milk or ghee.