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Andhra Bobattlu


Chana Dal 1 Cup(Split Bengal gram lentil) soaked in water for 2 hours and drained
Jaggery /Sugar 1 Cup (Adjust according to your choice)
Maida 1 1/4 Cups
Water Enough to prepare dough
Oil 3-4 Table Spoon
Cardamom powder 1/2 Table Spoon
Butter/Ghee 1 Table Spoon
Salt A Pinch


  1. Cook Channa Dal in a cup of water in a pressure cooker till it becomes soft and mushy. Let it come in to room temperature. Grind to a fine paste.
    Now heat the pan and add the Dal paste , sugar or jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing. Keep stirring on low flame.
  2. Now add cardamom powder and pinch of salt and mix well. Turn off heat and cool. Prepare small balls with this lentil mixture and keep aside.
  3. Mix refined flour, pinch of salt, 2 Table Spoon oil and enough water to make very soft and sticky dough. Knead well.
    Grease your hands with oil to knead the dough and take a small portion of dough and flatten it as chapati of the size of your palm. Place a ball of “sweet lentil ball” in the centre and draw the edges of the dough from all sides to cover the “sweet lentil ball” completely.
  4. Take a sheet of transparent plaintain leaf or a plastic wrap and gently flatten each ball carefully with your fingers circular bobattu.
  5. Fry it on low flame on a hot griddle. Roast both sides till brown spots appear.
  6. Smear with ghee on both sides when done. Serve warm with clarified ghee.

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