Andhra Bobattlu
September 15th, 2009
Ingredients:
| 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 |
Process:
- 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. - 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.
- 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. - Take a sheet of transparent plaintain leaf or a plastic wrap and gently flatten each ball carefully with your fingers circular bobattu.
- Fry it on low flame on a hot griddle. Roast both sides till brown spots appear.
- Smear with ghee on both sides when done. Serve warm with clarified ghee.
