Take all purpose flour in a wide bowl. Add turmeric powder and salt to it.

Give a quick mix. Next adding water little by little knead loose and smooth dough.

The dough is sticky now. Add oil and knead again such that dough becomes non sticky. Let this dough rest for at least 20-30 minutes.

Next add (chana dal) to pressure cooker. Include 2.5 cups of water. Pressure cook for 4 whistles. When the pressure subsisides, drain all the water from cooked lentils.

Add cooked lentils to mixer and include sugar to it.

Grind them together to fine paste. Ensure there are no broken lentils. Transfer it to a wide plate and take lemon sized ball and shape it elliptically. Keep all the stuffing balls (pooran) ready.

Next take lemon sized dough and place on a dusting flour. Stuff lentil pooran in to the dough and bring it on top to cover stuffing completely.

With enough dusting, roll this gently in to 6" disc approximately. Transfer it over hot skillet and cook both sides till some dark spots appear.

Obbattu (bele holige) is ready serve with coconut milk and ghee.

Hoorna (puran) should be of the right consistency, if puran is watery then it is not possible to stuff it and roll it. Puran should be of thick enough to make balls.

You can use wet grinder to grind lentils. You would get soft, smooth puran. Mixer may some time leave broken lentils. Which may cause difficulty rolling.

You can keep the stuffing ready for a batch. And then rolling and cooking can be done in parallel.

When preparing in bulk, you need helping hands for stuffing and cooking.