1. Full Step-by-Step Pictorial recipe is in post above. Do check it out.

2. Now, to the method. Both the outer covering and the filling should be made ahead of time.

3. Both can be stored in the refrigerator until the time you make fresh ubbatis but preferably, it is better to make (especially use up the outer dough) the same day.
4. The filling can be made and stored in the fridge for at least a week.
5. Make the dough the day of making ubbatis.

NOW, TO MAKE THE CHANA DAL UBBATI FILLING:

1. Wash 2 cups of chana dal, drain and add to a pressure cooker.
2. Add enough water to come at least 2 inches above the dal.
3. Pressure cook for 15 minutes or until the dal is well cooked and mashes up when pressed between your fingers.
4. Drain all the water using a colander.
5. Transfer the drained chana dal into a food processor or high powered blender jar.
6. Add the sugars (1 cup each sugar and jaggery powders) along with 1 cup grated coconut and 1 teaspoon green cardamom powder.
7. Process or blend to a smooth paste.
8. It helps to make this in batches.
9. When fully blended to a smooth paste, transfer to a deep saucepan.
10. Cook on medium to medium low heat, stirring and scraping often especially the bottom and top sides of the chana dal mixture.
11. When most of the moisture is gone and the chana dal filling mixture starts to separate from the pan as a single mass, remove from heat.
12. Cool completely.

13. This is the ubbati filling.

TO MAKE THE OUTER UBBATI COVERING:

1. In a bowl add 2 cups of maida or APF flour.
2. Add 2-3 large tablespoons of oil (from the total 1/2 cup of oil needed) to this and mix well to form a crumble like mixture.
3. In a small bowl, mix 2 teaspoons haldi/turmeric powder and 2 teaspoons of powdered sugar in ½ cup of water.
4. Mix well.
5. Add this water to the crumbled oil-flour mixture.
6. Mix to form a soft dough. Add more water if needed.
7. Now, from the remaining ½ cup of oil, add 2 tablespoons of oil at a time to the dough, kneading and mixing it in well until all the oil is absorbed completely.
8. Continue this process adding 2 tablespoons at a time, until all the oil (from the ½ cup) has been absorbed fully.
9. Now, knead the dough well for 5-8 minutes until elastic, smooth and soft.
10. Set aside in the bowl, covered for at least an hour or even more (3-4 hours) to rest. This is very important.

TO MAKE UBBATIS:

1. When ready to make ubbati, make balls of the chana dal filling.

2. You will notice the oil has separated from the dough after resting. Knead the dough again to incorporate all the released oil.

3. Make small dough balls. The dough will be soft and elastic.

4. The size of the dough balls should be smaller than that of the filling.
5. Dust the dough ball with flour and gently roll it on a silicone mat or rolling board to a thin 3 inch disc.
6. Place the filling ball in the center.
7. Bring the sides over the filling; pinch to seal, remove excess dough and roll into smooth balls again taking care to see that the filling is fully covered by the outer covering.
8. Heat a cast iron pan/griddle.
9. Start rolling the filled dough balls gently, using some flour to dust and roll to a thin disc taking care to see that the filling does not come out.
10. When fully rolled, gently transfer to the hot pan.
11. Reduce heat to medium to medium low and dry roast on both sides.

12. (When you see some bubbles at the top on one side, gently flip over to cook the other side).

13. If rolled properly, then you will see it rises and puffs up beautifully.
14. No need to drizzle any oil at all.
15. When fully cooked on both sides (you will see light brown spots all over), remove gently and place on a wide platter to allow to cool.
16. Continue making as many ubbatis as you need the same way.
17. Store leftover dough and/or filling in airtight containers in the fridge to make later.
18. Enjoy soft, melt in mouth south Indian style sweet ubbatis plain or for a richer and authentic experience, drizzle some ghee over the top and enjoy!

19. Happy Cooking/Eating!