2 cups of plain flour (maida)
sufficient of water to make dough
2 cups of split chana dal(Senagapappu)
1 1/2 cup sugar/jaggery
1/2 grated fresh coconut
1 cup ghee
3 tablespoons oil
A pinch of cardamom seeds made into powder
1. Seive the maida and make a dough adding with water. Knead well. mix the oil through. Cover and leave the dough aside for atleast 15 minutes.
3. Then add jaggery or sugar to the hot cooked daal and mash it till it becomes a paste. Don't add any water. Also add the grated coconut and cardamom powder. Keep aside for some time.
4. Make 8 equal sized balls with the dough and 8 same sized balls with sweet paste.
5. Spread oil on both hands, take one maida ball and spread the dough with fingers in such a way that a small puri is formed, put sweet ball in the center and cover the sweet ball with the edges of maida ball(just like we do with any stuffed parantha). Repeat the process with the remaining balls.
6. Now using a rolling pin and dusting from plain flor on the rolling plate, roll the stuffed balls out like normal roti or parantha style. Care must be taken to roll them gently and make sure that none of the stuffing come out.
7. Once all balls have been rolled like rotis, pan-fry them by applying ghee on both sides on a tava till they get a golden coloue.
8. Bobbatlu are ready to eat immediately. They taste best when made freshly amd eaten then itself. But these can store in the refrigerator upto 1 week.
My first recipe post....starting with a traditional Andhra Dish...I am very nostalgic now.... But anyone trying this out...Happy Cooking....
Recipe Source: My Mother's Recipe