Bangalore
Title

Bobbatlu

Bobbatlu a sweet stuffed Indian bread made especially for Udagi, Yuagadi and Gudi Padwa. The festival is mostly celebrated in Karnataka, Andhra Pradesh and Maharashtra has New Year. The sweet is prepared with all purpose flour, wheat flour, and stuffing can varie from chana dal, toor dal and coconut as per their region.
Appam
Appam

Preparation time

Prep – 1 hour
cook – 15 minutes
Total time – 1:15 minutes
Cuisine – South Indian

Bobbatlu
Andhra sambar
Andhra Sambar

 

Ingredients for Bobbatlu

  • All purpose flour (Maida) 250
  • Salt pinch
  • Turmeric 1/2 tsp
  • Butter 3 tbsp
  • Water (Adjust as require) 150 ml

For stuffing

  • Chana dal 125gms
  • Jaggery 200 gms
  • Water 1/2 cup
  • Cardamom powder 1/2 tsp
  • ghee for cooking

Preparation of Bobbatlu

  • First wash and pressure cook dhal along with water for about 3 whistle or until they are done.
  • Parallel prepare dough.
  • First melt the butter in low flame, take a bowl, add all purpose flour, salt, turmeric, melted butter, water, and mix to form soft dough.
  • Keep aside for ½ hour cover with clean white cloth.
  • Mean while prepare stuffing.
  • Know remove the dhal from the pressure cooker then drain excess water and get cool down to room temperature.
  • Now grind dhal in a mixer until smooth, without adding any water.
  • In a medium flame heat a pan add ground dal, jaggery, water and mix well until the stuffing becomes soft and jaggery melts. And add cardamom powder then remove from flame and make it cool.
  • Once the stuffing comes to normal temperature, make small balls of equal size.
  • Know take the dough knead it slightly and divide it into equal sized balls.
  • Let the dough ball be smaller than the stuffing ball.
  • Take a flat plate or butter paper grease with ghee or butter. Then place one round dough ball and flatten it to   small circle using fingers.
  • Know place one stuffing role in between the flatten dough and cover the stuffing with dough by pulling. And roll and make a small ball using hands.
  • Then place it over the plate apply ghee and flatten the dough in to round shape by pressing with your palm and fingers, till the dough flatten to an extend that the stuffing will not come out.
  • Equally heat fry pan in a medium flame, apply ghee and place the flattened bobbatlu on the pan and cook it both the sides applying ghee, once it gets its slight golden brown colour remove from flame.
  • Transfer to a serving plate. Repeat the same for other remaining dough also

Note

  • The jaggery can be melt before along with water, filter for waste and use in stuffing.
  • In place of channa dal we can use coconut we name it as Kayi holige.
  • Here the coconut is not require to cook in pressure cooker it can be cook directly with jaggery

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