Bobbattlu

Ingredients:

For Dough:

3 cups Maida
3 tsp wheat flour
3 tsp suji
¼ tsp Turmeric powder
Water
2 tsp of oil/ghee

For purnam:

½ cup jaggery powdered (gud)
1 tsp of poppy seeds
2 cups chana dal (boiled)
Oil for frying
Pinch Eating camphor (pacha karpooram)
Salt to taste
2 cardamoms powder

Direction:

Prepare soft, pliable dough with all purpose flour, wheat flour, sooji, turmeric powder, water and ghee. Boil chana dal in plenty of water until one whistle. Do not Overcook the dal. The cooked dal must be rigidly soft and not broken. Drain using a strainer. Leave it ½ hr. for dry.
In a bowl add paste of chana dal, powdered jaggery, pinch of camphor and cardamom powder. Do not add water. The purnam should come out as firm ball. In case if it is more on the liquid side or wet, cook it on stove top on medium-low heat for about 5 to 10 minutes, continuously stirring and let it cool. Divide the dough into 10 balls.
On a steel plate (traditionally banana leaf is used), apply ghee and roll out each ball into a small round using a rolling pin or with your hand. Keep lime sized Purnam, in the middle, and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape. Put on the, warm (not hot) iron griddle. Fry or cook it on medium-low heat, applying little amount of ghee, till golden (14 carat gold), on both sides. Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove.