Bobbatlu / Puran Poli Festival Special

Ingredients

For Purnam / For Filling

Chana dal / senaga pappu – 1 cup

Sugar – 1 cup or Sugar: Jaggery / bellam – ½ cup: ½ cup

Coconut dessicated – ¼ cup

Cardamon powder – ½ tsp

Water – 3 cups

For outer layer

Maida / All purpose flour – 1 cup

Salt – ¼ tsp

Oil – 4 Tsp

Ghee – 2 tsp

Water to make dough

Method

For Purnam (For filling)

1. In a wide deep bowl, add chana dal, water. Cook until ¾.
2. Strain it. Don’t throw the water. Keep the water aside.
3. Cool the dal. In a mixi jar, add dal, sugar or sugar: jaggery and make it as paste.
4. Add coconut, cardamon powder and mix well.
5. Divide into lemon size balls.

For outer layer

1. Combine maida, salt and enough water to make soft and sticky dough. Add oil (3 Tsp) and knead well.
2. Keep it aside for 30 mins.

For Bobbatlu

1. Grease your hands with oil and take a small portion of dough.
2. Flatten it into 3” size. Place Purnam ball in the center and cover the ball by pulling the dough from all sides.
3. Take a plastic sheet and apply oil to the sheet.
4. Place the ball in between 2 covers and flatten carefully using your fingers.
5. Heat a pan, add ghee and place the bobbatu. Fry it on low flame.
6. Flip it. Apply ghee and wait for 2 – 3 mins. Serve.

Note: By using left over water we make tasty rasam.

Linking to:
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking,
Gayathri's WTML event hosted by Radhika,
Mj Delights event,
Pari's 'ONLY' Cooking with Legumes hosted  by Nalini,
Authentic Indian Sweets event hosted by Nivedhanam.