Mere mention of ‘Bobbattu’ , the famed Andhra ethnic sweet and an integral dish of a sumptuous meal for festive occasions, is enough to tickle the tastebuds.
But then making a ‘Bobbattu’ has almost become a vanishing art calling for a certain skill as well as time and patience. Thankfully traditional ‘Bobbattu’ made a comeback into urban households thanks to our ‘Home Food’ outlets . I just love the bobbattu prepared by my mom..here iam posting the recipe shared by her,go ahead and njoy the recipe.
Ingrediants:
300gms. channa (yellowgram) dal
300 gms. jaggery
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method:
Boil dal in plenty of water till soft but not broken.
Drain water.
Mash jaggery till lumps break. Gring jaggery and dal ,till a soft lump is formed ,add cardamom powder to it and Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a small sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, cover all round and seal.
Reroll carefully to a 6" diameter round.(Like paratha's)
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
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