Chanadal Ubatti

I am posting one of our traditional recipe Ubatti which is fav in every household recipe .... there are so many variations they do in fillings like fillings with date, til , anjeer ....I have already posted til ubatti today I am posting a traditional filling today which is with boiled chanadal and Jaggery ..try this I am sure you will love it too and it stays fresh for 3-4 days ....Here is the recipe for this lovely sweet ...Do try this and leave in your feedback if you try !

Ingredients

For outer covering

1/2 cup Maida / Plain flour

2 tbsp fine semolina / Rawa

2 tbsp oil

1 tbsp sugar

1/4 tsp haldi /turmeric powder

For the filling

1/2 cup chanadal

1/4 cup Jaggery ( add according to your sweet tooth)

5-6  Green caradmom /elaichi (deseeded and powdered )

2 tbsp desiccated coconut

oil for roasting ubatti

ghee to drizzle and serve

Method

• In a wide bowl add maida, sugar, haldi, semolina and water and oil to knead to a smooth dough and keep aside for 2-3 hrs.

For filling

• Pressure cook chanadal for 1-2 whistles to a consistency then it is cooked well and can be broken easily when you try to mash one grain between your fingers. Then drain the water (retain it as you can use it to make yummy rasam)
• Allow it to cool completely. Then grind this to a fine paste without adding any water (Note all the water from the cooked dal is to be drained completely .
• Then heat a non stick pan add jaggery and melt it just add 1 tbsp water. Then add in the ground chanadal paste and mix till you are left with a dry mix then add in 2 tbsp desiccated coconut and fry well. Now finally add in elaichi powder and mix well. Allow this to cool completely to the room temperature. Make small sized round balls of the filling which is slightly smaller then the dough balls
• Pinch out and make med sized dough balls add dip in the maida then roll it once then place the filling of chanadal in the middle and close the edges and bring to the center to bring it together. close it well then dust with maida and roll into semi thick chapathi .
• Repeat this with the the remaining dough balls
• Then Heat a chapathi tawa drizzle with little oil and fry the ubatti on both the sides till golden spots appear on them .
• Remove and serve it drizzled with ghee and remaining can be stored in air tight container....stays's fresh for 2-3 days and for for a 1 week if refrigerated.... :D it wouldn't stay that long though.
• Done ...Enjoy !!!!