South Indian Bobbattlu

South Indian Bobbattlu:


Maida - 1 1/2 cups
Moong dal - one cup
Jagger  - one cup
Water as required
Salt to taste
Oil and ghee as needed
Cardamom powder - 1/2 tsp
desiccated coconut-1/2 cup

1. In a bowl, add flour, salt and one tbsp of drawn butter. Adding a very very little water at a time, knead the to form a pliable dough.

2 Add a tbsp additional of ghee and knead . Let is signify about 2 hours. cover and let it rest.

3. While the dough rests, make purnam. Pressure cook the chana dal with little or no water ( just enough to cover the dal ) for less than one whistle. do not over cook the dal. we don't need the realities mushy. we wish it simply cooked but not mashed or broken.

4. Drain the dal employing a colander. you can save this water to form rasam or sambar later. 
Spread out the drained chana dal on a clean kitchen towel.

5. Leave it for regarding half an hour or till you see all the moisture absorbed.

6. In a blender, mix the dal while not adding any water. the texture should be like powder. let it be course.

7. To make purnam mixture, heat a pan, add this ground dekalitre, powdered saccharide on medium heat.

 8. Keep stirring till the jaggery is melted and the mixture is made sort of a dough. Add dessicated coconut and cardamom powder and give it a good mix until all the ingredients are well incorporated.


9. Remove it during a plate and let it cool.

10. Now to form bobbatlu we need to make parathas with the dough and stuff this purnam mixture in it. this is traditionally greased on greased banana leaf, but if you do not have it, create it on greased plastic sheet or greased foil.

11. Grease your palms with ghee in order that the dough doesn't follow your fingers while working with it. Take a lemon sized ball of the dough and place it on greased sheet. With the assistance of your fingers press it gently to spread the dough.

12. Now take a little of purnam ( slightly larger than lemon ) and place it on the center of the spread dough.
Bring the edges of the chapatti along to seal it.


13. Grease this stuffed ball with few drops of ghee and start spreading it gently with the help of your fingers. once spreading for about four inches, roll it any using a rolling pin to form it thinner and even.

14. Roll it terribly gently making sure the stuffed mixture does not excrete.

15. Heat the tawa or griddle, grease with drawn butter. And gently place this rolled out poli on the tawa.

16. Roast on each the sides by smearing ghee. Be generous with ghee for this direction , its ok... you'll run a couple of extra miles the next day.


15. When both the sides are roast well, take it out on a serving plate. you can add few the sides drops of drawn butter on high of this bobbatlu or poli simply before serving. do not be guilty. more eat bobbatlu every day after all.


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