Dessert : Bobbattu
|
Known as “bobbbattu” in Andhra
Pradesh, “poli” in Tamil Nadu, “holige” in
Karnataka, and “Puran Puri” in North India,
this is one of the most loved sweets in
India. Though a little tedious to make, its
one of the most prepared dishes for any
occasion. |
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 1 cup | maida | |
| ¼ cup | wheat flour | |
| 1 cup | oil | |
| Filling |
| 1 ½ cups | chana dal (senaga pappu) | |
| 3 cups | sugar | |
| Cooking procedure |
|---|
Make a dough with the maida, wheat flour and oil. Add water if necessary. The dough should
have an elastic like tendency. Cover and keep for about 1 or 2 hours.
Meanwhile, pressure cook the chana dal till done. Drain any excess water (this water can be
used to making pappu kattu charu). Put this pappu in a mixie and puree it, along with the
sugar. You can add elaichi powder if you want to. Keep aside.
Divide the maida dough into small balls, and do the same with the dal, make sure you have
equal no.of balls. Take a banana leaf / milk packet / Ziploc bag; apply oil on one side. Take
the maida ball and spread it to form a chapatti. Now place the dal laddu in the center and
wrap it up with the maida chapatti, making sure the entire dal is covered. Now adding more oil
if needed, flatten it to form a thick chapatti. Try to make sure it is of the same thickness
throughout. Now cook this on a chapatti pan. Add a little oil if required. Do this for the
rest of the maida and dal. Well your bobbattus are ready. You can serve them hot or cold.
While serving you can spread some hot ghee over it. It will give it a lovely flavour. |
| Storage tips: |
| Will stay nice for about 2 – 3 days. After that refrigeration is required. |
| Any additional information: |
| Kobbari laskora can be used as a filling for this too. |
Thank you for visiting Ammas.com
