Monday, October 23, 2006


• 1 cup chana dal
• 1/2 cup jaggery
• 1/2 cup sugar
• 1 1/4 cups maida
• 1/2 tbsp cardamom powder
• 3-4 tbsps oil
• 1 tbsp clarified ghee
• pinch of salt
• enough water to prepare dough


First mix maida, pinch of salt, 2 tbsps oil and enough water to make a very soft and sticky dough.keep it asideSoaked chana dal in water for 2 hours and drained. Cook channa dal in a cup of water in a pressure cooker till it becomes soft. Grind to a fine paste.

Heat a pan and add the dal paste and sugar, jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing.
Keep stirring on low fire so that it doesnt burn. Add cardamom powder and mix well.Turn off heat and cool.Prepare small lemon sized balls with this lentil mixture and keep aside.

Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a sweet lemon sized ball in the centre and draw the edges of the dough from all sides to cover the ball completely.

Traditionally banana leaf is used, but I use plastic wrap and aluminum foil for flat circular bobattlu. Take a sheet and and gently flatten each ball carefully with your fingers to form a flat circular bobattlu. Fry it on low flame till brown spots appear on bothsides. For fry add ghee on bothsides and atlast Sprinkle some sugar.
Serve them with ghee.

 You can store the 'bobattulu' for a few days in an air tight container.


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