In a sieve, take 1 cup whole wheat flour, 1 cup all purpose flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.
Sift and keep aside.
Add about ⅓ cup water and knead lightly. Do add water as required.
Then add 5 tablespoons oil and continue to knead.
Knead till all the oil is absorbed. Basically you will have to knead for about 7 to 8 minutes till all the oil is absorbed and the dough becomes very soft and pliable. Do add more water if required.
The obbattu dough should be kneaded very well to get a smooth, soft and elastic consistency.
Cover and keep aside. Let dough rest for 30 minutes.
making obbattu stuffing
Rinse and then take 1 cup chana dal in a pressure cooker. If you want you can even soak chana dal for 1 hour.
Then add 2.5 cups water. Pressure cook for 6 to 7 whistles on medium flame.
When the pressure settles down, open the lid of the cooker and check if the chana dal is cooked well. Take a few chana dals and mash it with your fingers. They should get mashed easily. Do take care as the dal is very hot.
Strain the chana dal and let it cool or become warm. Use the strained water for making rasam or katachi amti. You can also knead atta with this water or add it to gravies or dals.
Then add the chana dal in a grinder jar.
Add 1 cup jaggery, ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.
Grind to a smooth consistency. If you are unable to grind, then you can add 2 to 3 tablespoons or more water. Grind at intervals. Grind, then scrape the jar and grind again. The entire chana dal mixture should have a smooth texture. No chana dal should be visible in the stuffing. Otherwise while rolling, the obbattu breaks. So do make sure to cook the chana dal well.
Heat 1 tablespoon ghee in a pan.
Add the ground chana dal+jaggery mixture.
On a low flame stirring non-stop cook the mixture till it starts to leave the edges of the pan.
Then switch off the flame and keep aside. Let the stuffing mixture cool down.
Make medium sized balls from the mixture and keep aside. Cover them so that they do not dry out.
stuffing and rolling obbattu or bobbatlu
Pinch a medium sized ball from the dough. Gently flatten it with your fingers. You can also use the rolling pin and flatten it.
Place the chana dal stuffing ball in the flattened dough.
Bring together the edges and press them at the center.
Then flatten the center and gently roll the stuffed dough ball between your palms. To see the method of stuffing and sealing, do check the video embedded above. Stuff the dough balls this way and keep covered with a kitchen napkin, so that they do not dry out.
Place the stuffed dough ball on rolling board and sprinkle some rice flour. Instead of rice flour you can also use all purpose flour (maida).
Gently roll to a large obbattu. Add flour as required while rolling.
cooking obbattu or bobbatlu or holige
Heat a tawa. Sprinkle some flour on the tawa and it should get golden (wipe off this flour). Then gently place the obbattu on the tawa.
Roast till one side is golden and then flip.
Spread some ghee or oil on this side. You can skip adding ghee or oil if you want.
Flip again and roast the second side till golden.
Spread some ghee or oil on this side too.
Fold and then serve obbattu. Or you can just lift them and place them in a roti basket, so that the obbattu remain warm.
Serve obbattu with milk or ghee by side. Or you can just have them plain.
You can use oil instead of ghee while roasting.
Instead of chana dal, you can use tuvar dal (arhar dal).