Bakshalu, a sweet flatbread stuffed with mashed lentils and jaggery. The outer covering is either made with wheat flour/all-purpose flour or both.
Yield - 10
1 cup Chana Dal
2 cups Water
1 cup Jaggery
1/2 tsp Cardamom powder
2 tsp Ghee
1 cup All purpose flour
1 cup Wheat flour
1/4 tsp salt
3 tsp Oil
Water to mix the dough
Ghee for frying
To make the dough
In a mixing bowl, add wheat flour, salt, 1 tsp oil and all purpose flour. Mix well.
Slowly add water to make a dough. Knead the dough for 3-4 minutes until it is smooth.
Add 2 tsp of oil to the kneaded dough, cover it and leave it to rest for at least an hour.
To make the stuffing
Wash chana dal and pressure cook for 2 whistles with 2 cups of water.
Once the pressure is released, drain all the water and let the dal cool down.
Add the cooked chana dal to a blender and blend it into a smooth paste.
Heat a pan, add ghee, chana dal paste, jaggery and cardamom powder.
Keep stirring continuously and cook until the purnam mixture thickens.
Turn off the flame and let the purnam mixture cool down completely.
To make Bakshalu
Divide the dough to 10 equal portions and the purnam as well to 10 equal portions.
Take a dough ball, roll it with a rolling pin to a 4 inch disc.
Place the purnam ball in the middle of the rolled dough and gently gather all the sides of the dough on top of the stuffing to enclose it.
Roll the stuffed dough ball softly using a rolling pin to your desired thickness.
Gently transfer the rolled baksham on to a hot pan.
Cook evenly on both sides by brushing generous amount of ghee on both sides.
Press down with a spatula to make sure all the edges are cooked well.
Serve hot with generous topping of ghee.