INGREDIENTS
1. Bengal Gram - 1 Cup
2. Sugar - 1 Cup
3. Wheat Flour - 2 Cups
4. Cardamom Powder - 1 Teaspoon
Jaggery instead of sugar could be used.
Bengal gram needs to be boiled first. Wash bengal gram. Put it in a cooker. Add 2 cups water and boil the bengal gram. Cook for up to 3-4 whistles. In the mean time knead the dough. To a bowl, add 2 cups of wheat flour. All purpose flour could also be used. Add a pinch of salt. Mix and knead it into chepathi dough. Knead it into a very soft dough. Add 2-3 teaspoons oil and knead. Let it sit for 1/2 hour. Let the cooker cool down. Move the left over water into a bowl. This water is called kattu. On ugadi we make kattu charu with this water. We'll see how to make kattu charu in the next video. Smash the boiled dal. Put the stove on low flame. For 1 cup bengal gram, add 1 cup sugar and mix. Jaggery instead of sugar could be used. Mix. The gram will loosen up. Boil till it becomes thick again. Cook on low flame. Here I added chopped cashew nuts. Raisins and 2-3 tablespoons coconut powder also could be used. These are optional. Add 1 teaspoon cardamom powder. Powder 1 teaspoon sugar with 4-5 cardamoms. Cut off the stove when the mixture becomes thick. Let the filling cool down and move it into bowl. Make balls of desired size. The softer the dough the easier it will be to make the sweet chepathis. Spread some oil on palms to prevent the dough from sticking. Make round balls out of the dough and press it into small puris. Stuff the filling and remove the excess dough. Spread some oil on a plastic cover. Oil or clarified butter (ghee) could be used. Press the stuffed dough evenly on all sides. Heat 1/2 teaspoon on a pan. Oil also could be used. Hold the cover with one hand and remove the pressed sweet chepathi with the other hand. Cook on medium flame. Spread clarified butter (ghee), cook for 2-3 minutes and flip it. Cook till it turns light brown. Serve hot.
