Clean chana dal under running water and soak until other ingredients are prepared. Soak overnight if possible.

Soaking dal removes phytic acid and oligosaccharides which are indigestible sugars that cause gas. after soaking discard the water and rinse the dal to remove sugars.

After soaking the dal, immediately start working on the dough, it needs at least 30 min to 2 hours of resting time.

In a mixing bowl, add whole wheat flour and, a pinch of salt, and mix it all together. Knead the dough by addina g little water at a time.

When the dough is soft enough, add liquid ghee and knead for a few more minutes.

The dough should be softer than chapati dough. Cover it with a wet cloth and a lid on top. Leave it for resting.

In an instant pot liner, add soaked chana dal and water.

Place the trivet and keep the jaggery bowl on the trivet. If powdered jaggery is used, skip this step.

Cook on pressure cook mode, for 8 minutes. Quick release.

Filter the water from the dal. Filtered water makes base for kattu charu recipe.

Blend the dal into pasta by using hand blender a mixie jar.

Turn on saute mode, add melted jaggery, cardamom powder, and fennel seeds and mix it continuosly . Adding jaggery into the dal makes the filling runny, mix it continuously until it starts to leave the edge of the pot.

Turn off saute mode and let the filling cool down completely.

Make medium-sized balls and cover them to avoid drying.

How to assemble whole wheat bobbatlu

Divide the dough into small balls and flatten each ball into a small disc.

Place a spoonful of the filling in the center of each disc.

Seal the edges of the disc to enclose the filling and form a ball.

Now place the stuffed dough ball on a baking mat, add a teaspoon of liquid ghee on the top. Gently flatten the dough ball.

Heat a pan on low-medium heat, gently place the flatten bobbatlu.

Cook on both sides by adding ghee. Dont flip continuously, bobbatlu will turn hard. Cook them until they turn golden brown.