Method

In a pressure cooker, add washed dal and water about 3 cups.
cook for 2-3 whistles, until soft.
Use a strainer, to drain the dal.
The more water gets drained, the faster can the filling be made.
in a bowl, add the drained dal, jaggery and coconut.
Rest for 10-15 minutes, it allows more water to release.
In a nonstick pan, add the mixture and cook while stirring continuously.
it takes about 20 -25 minutes,depending on the amount of water.

Add 2 teaspoons of ghee to give it a shine.
wet your palms and when you touch the dough, it should not stick to the hands.
If it does, continue to cook for a few more minutes.
The colour of the filling depends on the jaggery used. Here I have used organic jaggery and hence the full is dark brown. If you use light colour jaggery, the filling will be light yellow.

Allow the mixture to cool completely.
make medium sized balls and set aside.
for the covering, in a bowl add semolina, maida, salt and turmeric.
dry mix the ingredients and add water as required to make a soft dough.
pour about 1/4 th cup of oil and make impressions with your fingers. This helps oil to distribute and the dough will not dry out.

Cover and set aside for 2-3 hours.
after an hour check the dough, if all the oil has soaked up add another 1/4 th cup oil.
to make obattu, tear a lemon sized dough.
Place
the filling in the centre and close the filling from all sides.
press by hand and place on a rolling board.
flatten the obattu, by applying even pressure and making a thin roti.

The oil in the dough should be enough to roll this. But if the dough is sticking to your fingers, dip your hand in oil and work.
place the obattu on a hot griddle and cook on both sides.
use additional ghee while serving.
the obattu keeps soft even after many hours due to oil in the dough.

Video Recipe - https://youtu.be/VzVdSico78Y

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