CHANADAL N JAGGERY UBBATI - Vidya Nayak Shenoy
Method:
For 1 pav maida, add a pinch of turmeric pd, n little salt , prepare the soft dough with water n add coconut oil (Or any edible oil) to it, make a soft dough, n keep it for nearly 3 - 4 hrs... Now for the filling : Cook Chana dal i...n cooker n remove the water completely (Do not over cook as it will be soggy) I normally cook for 10 mins. after the first whistle... after u remove this from cooker n drain the water add jaggery as per your taste, n cardamom n mix with the dal n simmer till the jaggery is melted. now it should become soft n dry, make lemon size balls (Normally I make 10 pieces n keep the filling covered till then), apply oil to the palm n place a little dough n the filling n fold it, do not roll the dough as it will make the sides a bit harder,,, n roll like the chapatis.
Method:
For 1 pav maida, add a pinch of turmeric pd, n little salt , prepare the soft dough with water n add coconut oil (Or any edible oil) to it, make a soft dough, n keep it for nearly 3 - 4 hrs... Now for the filling : Cook Chana dal i...n cooker n remove the water completely (Do not over cook as it will be soggy) I normally cook for 10 mins. after the first whistle... after u remove this from cooker n drain the water add jaggery as per your taste, n cardamom n mix with the dal n simmer till the jaggery is melted. now it should become soft n dry, make lemon size balls (Normally I make 10 pieces n keep the filling covered till then), apply oil to the palm n place a little dough n the filling n fold it, do not roll the dough as it will make the sides a bit harder,,, n roll like the chapatis.
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