Chanaga pappu/Toor dal(if health conscious): 1 cup
Jaggery: 1 cup
Saunf:2-3 tsp
Maida: 1cup
Rava:1/4 cup
Ghee for roasting the bobbatlu(You can use ghee mixed with oil if health conscious)
Procedure:
- Boil the chana dal/Toor dal in a pressure cooker for 1-2 whistles
- Drain the boiled chana dal and let it cool
- Add Jaggery and saunf and grind the boiled chana dal to make purnam
- If the purnam is little loose, Transfer it into a thick bottom vessel and cook on medium flame till it gets little thicker and let it cool As it cools it gets thicker
- Make a dough of Maida and Rava(Chapathi dough consistency) Tip: Add sugar powder while making the dough for more tastier bobbatlu
- Make small balls of the dough and purnam
- Make small round chapathi fill with purnam close all edges properly and then make a chapathi/bobbattu of the stuffed mixture
- Roast the Bobbatlu on hot tava using the ghee(or Ghee+oil mixture)
Bobbatlu is ready to be served.
Serving Instructions: Can be had directly hot/Cold
or can be eaten with little ghee and hot milk.
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