Bobbatlu / Bakshalu

By I AM Hungry !! (Visit website)

(5.00/5 - 2 votes)

Ingredients

Chana dal(bengal gram Dal) - 1 cup

Jaggery or sugar(adjust to your taste) - 1 cup

maida/all purpose flour - 1 1/4 cups

clarified butter/ghee - 1 tbsp

cardamom powder - 1/2 tsp

fresh grated coconut - 3 to 4 Tbsps (optional)

salt to taste

Oil

Preparation Method :

Mix the maida/all purpose flour with pinch of salt and enough water to make a very soft and sticky dough. add 1 -2 Tbsps oil and knead the dough well, cover and keep aside.

Cook the chana Dal in Pressure cooker until soft. Drain water and cool. Grind the Dal with Jaggery or Sugar to a smooth paste. In a heavy bottomed wok, cook this paste at low heat so that the paste becomes hard enough to make into a ball. Remove from heat, mix the cardamom powder, grated coconut, pinch of salt and combine well. Make round balls of the purnam and keep a side.

Now take the maida dough which has been resting for atleast an hour.

How much of dough needed for the purnam?

I take dough which is about 1/3rd the size of my purnam ball. The whole idea is that the dough should be less than the purnam.

Now take an aluminium foil/ plastic sheet, put some oil/ghee on it. Take the maida dough spread it little bit, then put the purnam ball and close it as shown in the picture.

Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some oil in your hands while rolling the bobbatlu) and spread it slowly.

What I have done is, instead of using rolling pin or my hands ; I put one more banana leaf on top of the purnam and slowly pressed it down till it formed like a chapathi. I think this is definitely a much easier way of rolling.

Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.

Right before serving apply some more Ghee to it and enjoy the bobbatlu with your loved once.

Roast both sides in a Pan until brown spots appear.

Serve warm with Ghee .

You can store them in air tight container in refrigerator upto 1 week.