- Add in the water, ghee and salt to the flour and knead well for a couple of minutes.Set aside for 2 hours. Soak the chana dal in water for an hour. Cook the soaked chana dal with 1 and 1/2 cup of water in a pressure cooker. Cook for 5 whistles on a medium flame. Remove from heat and wait for the pressure to settle naturally. Drain the cooked chana dal and grind it in a mixie along with jaggery, cardamom powder and salt. Grind to a smooth paste. Try not to add extra water while grinding. Transfer the ground mixture to a pan and fry for 5 minutes to take out the excess moisture. Set aside to cool. Make small lime sized balls out of the mixture and set aside on a plate. Stuffing the obbattu Knead the dough for a minute. Take each ball and gently flatten and dust with flour. Gently roll into a small circle. Place a ball of pooranam – lentil mixture in the middle. Pull up the atta dough around the stuffing. Pinch the dough on top to seal. Repeat with the remaining dough. Let the stuffed dough balls rest for 10 minutes before starting to roll. Pat the stuffed balls again in flour and roll the dough very gently. Set aside. Set a griddle on heat on medium flame and place the bobattu and sprinkle some ghee. Leave it for 20 seconds. The obbattu would bubble up. Flip the obbattu and cook for 30 seconds.Remove from heat and set aside on a plate to cool. Store in a refrigerator.
Wheat bonbatlu
#myrecipe
By Sai Charan
Feb, 19th
555
Servings
4 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- Atta
- Ghee
- Salt
- Water
- Chana dal
- Jaggery
- Cardamom powder
