Bobbatlu are a sweet dish made with Chana dal and gud/jaggery/bellam as the filling and the outer part is made with maida/all purpose flour.
In Andhra, the filling is called purnam. Using ghee generously will enhance the flavor of the sweet. I personally go with a smaller serving rather than compromising on the taste...😉
Preparation Time: 30 minutes + 20 minutes
Cook Time: 2 minutes per bobbattu
Serves : 5-6
Chana Dal/Senagapappu: 1 cup
Water: 2 cups
Jaggery/Bellam : 1 cup
Elachi/Green cardamom: 3
Maida/All purpose flour: 2 cups
Sooji / Rava : 2 tablespoons
Salt: 1/2 teaspoon
Water : 300 ml
Oil : 1 teaspoon
Wash and pressure cook the Chana dal for 4-5 whistles. Cool it off and press with a spatula to make a smooth paste.
Add jaggery, Elachi powder and put it on the stove and cook until it forms into a ball. About 20-25 minutes. Let it cool of for at least 30 minutes.
Mix all ingredients for the Outerlayer and keep aside.
Now take the filling and make golf ball size balls. Take the maida ball, and make big lemon size balls.
Press them into a small puri with your hands, place the filling, close it and place it on a greased sheet and press into a 6-8" diameter.
Heat a tawa, place the bobbattu on it, fry each side for 30 seconds and add ghee on each side and fry till golden brown.
Serve hot with some more ghee.
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