Ingredients:
For Covering:
- Maida – 100gms (3/4Cup)
- Semolina – 5gms (1tsp)
- Salt – A Pinch
- Ghee – 1/2tsp
- Oil – 1/2Tbsp
- Water – 75ml Or 75gms
For Filling:
- Bengal Gram – 100gms (1/2Cup)
- Grated Jaggery – 115gms (1/2Cup)
- Grated Coconut – 35gms (1/4Cup)
- Cardamoms – 4
- Sugar – 1tsp
- Water – 1Cup (200gms) Divided {100gms (1/2cup) + 100gms (1/2cup)}
Preparations:
Into a mixing bowl take maida, semolina, salt and ghee and mix well till mixture is crumbly. Add water (75ml) slowly and make sticky dough. Add oil and smoothen the dough and cover the bowl and rest dough for one hour.
Add bengal gram into a bowl and wash well. Add water (100gms-1/2cup) to the bengal gram and place the bowl in pressure cooker and cook on high flame. After first whistle, cook the bengal gram on low flame for 10 minutes. Allow the pressure cooker to cool completely and then remove the cooked dal bowl from it. Place a strainer in a bowl and add the cooked dal into the strainer and allow it to cool. Observe that the bengal gram appears to be JUST cooked—press a cooked dal grain between fingers and observe that it is soft but not mushy. Once cool, grind the cooked bengal gram to a powder in a mixer grinder.
Using a mortar and pestle or a spice grinder, make powder of cardamom seeds and 1tsp sugar and cover the powder till used to retain the fragrance.
Take a bowl and add grated jaggery and water (100gms-1/2cup) and heat it. Stir the jaggery mixture till it dissolves completely in the water. Strain the jaggery mixture through a fine mesh to remove any impurities. Heat the jaggery mixture on high flame stirring occasionally till the mixture is thick and foamy. Reduce flame to medium and cook stirring till syrup reaches 122oC on candy thermometer (that is between hard ball stage and soft ball stage). Check the consistency of the syrup by dropping a portion in water and observe—the syrup should form a ball and if the ball is thrown from a distance into a plate it should make sound indicating that it is slightly hard. Switch off the flame and add the cardamom powder and mix. Then add the grated coconut and cooked dal powder and mix well to form soft dough. Spread the dal mixture into a plate and cool.
Method:
Make balls of the filling dough and make equal number of balls with the covering dough. Covering ball size should be half of the filling ball size.
Heat an iron griddle on low flame.
Take a parchment paper and smear it with oil. Place a covering ball and press to flatten and form a small flat disc. Place a filling ball in the centre of the covering flattened disc and bring edges together to form a dumpling. Place the ball with seam side down on the parchment paper and start to flatten it with oiled fingers—apply oil in between for easy flattening. See that the disc is flattened in even thickness. Flatten the disc as thinly as possible as maida shrinks and bobbattu appears thick once placed on hot griddle. Now hold the parchment paper on which the disc is flattened and invert it on the hot griddle and wait for few seconds. Lightly pressing on the parchment paper, slowly lift the paper leaving the disc on the griddle. Roast the bobbattu on low flame only. After few seconds, flip the bobbattu using a flat ladle. Fry the bobbattu on both sides till light brown spots appear on it and it is fully roasted without any rawness in it. Once done, take the bobbattu on to a serving plate and spread some ghee on both sides and serve hot. Similarly make the remaining bobbatlu and serve hot with ghee.
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