First wash and pressure cook the dal with sufficient amount of water for about 3 whistle or until they are done.

While the dal is cooking we can start with the dough. First melt the butter in low flame, but do not brown it. Take a mixing bowl, add all the dry ingredients listed under "For dough". Add 2 Tbsp of melted butter to the dry ingredients and mix well to get combined. Now add water little by little to get a smooth and slight sticky dough. I needed about ½ cup of water for the desired consistency. Finally add the remaining butter and knead to get a smooth and elastic dough. Keep it covered for 15 minutes.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-2.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-1.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-3.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-4.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-5.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-6.jpg" alt="bobbatlu" width="48%" />

By now the dal would have cooked. Wait until the pressure subsides from the cooker, then remove the dal and immediately drain the excess water and transfer the dal to a plate and let it get cooled down to room temperature. Now grind it in a mixie until smooth without adding any water.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-7.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-8.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-9.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-10.jpg" alt="bobbatlu" width="48%" />

Now heat a pan, add this ground dal along with jaggery and mix them well in low-medium flame until the jaggery melts and the mixture becomes wet. With some jaggery, it would not melt enough to make the mixture wet. In that case, add ½ Cup of water and mix until the mixture becomes smooth and you should be able to make a ball. Add the cardamom powder, mix well and turn off the flame. Let the stuffing cool down until you can handle it with hands. Then divide the mixture and make equal sized balls.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-11.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-12.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-13.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-131.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-14.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-15.jpg" alt="bobbatlu" width="48%" />

Now will start with preparing the bobbatlu. Take the dough, knead it slightly and divide it into equal sized balls. Size of the dough ball should be smaller than the prepared stuffing ball. Now take a flat plate or butter paper/banana leaf/foil on a flat surface, grease with ghee or butter. Place one dough ball over it and just flatten it into a small circle using your fingers. Place one pooran ball at the center and just cover the filling by pulling the dough over it. Remove if there is any extra dough. Now roll it in between your palms to form a ball.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-16.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-17.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-18.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-19.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-20.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-21.jpg" alt="bobbatlu" width="48%" />

Again place them over the greased plate and just flatten them with your fingers into a thin circle which should be thicker than roti. Make sure that the stuffing doesn't come out of the outer dough layer. You would be able to see the stuffing under the thin dough outer which is the correct thickness.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-22.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-23.jpg" alt="bobbatlu" width="48%" />

Now heat the tawa, grease with ghee and cook the prepared bobbatlu in medium flame until slight golden brown on both sides by flipping them at regular intervals. Drizzle some ghee over it and to its sides while cooking. Transfer to a serving plate. Repeat the same for other divided dough and pooran.
<br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-24.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-25.jpg" alt="bobbatlu" width="48%" /><br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-26.jpg" alt="bobbatlu" width="48%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bob-27.jpg" alt="bobbatlu" width="48%" />

Enjoy hot.
  <br><br><img src="https://revisfoodography.com/wp-content/uploads/2015/03/bobbatlu-1.jpg" alt="bobbatlu" width="100%" />&nbsp;<img src="https://revisfoodography.com/wp-content/uploads/2015/03/bobbatlu-22.jpg" alt="bobbatlu" width="100%" />