Bobbatlu Ven Pongal

Ingredients(for 2 medium Bobbatlu Ven Pongal per serving)

• 1 cup Whole wheat atta (for outer dough)
• 1/2 cup Chana dal (split Bengal gram)
• 1/4 cup Moong dal (split yellow gram)
• 1/4 cup Cooked rice (for soft dough) - optional
• 1/3 cup Jaggery (gur, grated)
• 1 tsp Fresh ginger (finely chopped)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Black pepper (freshly crushed)
• 6-8 Curry leaves (kadi patta)
• 2 tsp Ghee (clarified butter, or use sesame oil for vegan)
• 1/2 tsp Salt

Instructions

1. 1

   Prepare the dough by mixing whole wheat atta, a pinch of salt, and cooked rice (if using). Add water gradually to form a smooth, soft dough. Cover and let it rest.

   5 minutes

   Resting the dough makes the Bobbatlu softer.

2. 2

   Pressure cook chana dal and moong dal together with enough water until soft (2-3 whistles). Drain excess water and mash well.

   10 minutes

   Ensure dals are well-cooked for a smooth filling.

3. 3

   In a pan, add mashed dals and jaggery. Cook on low flame until jaggery melts and mixture thickens. Stir continuously to avoid sticking. Let it cool.

   5 minutes

   Cool the filling completely before using.

4. 4

   Heat 1 tsp ghee in a small pan. Add cumin seeds, black pepper, ginger, and curry leaves. Sauté for a minute, then mix this tempering into the dal-jaggery mixture.

   2 minutes

   This step infuses the Pongal aroma into the sweet filling.