Bobbatlu – a traditional sweet dish prepared with chana dal, jaggery, and a few other ingredients are cardamom powder, all-purpose flour, ghee and a bit of salt. 

bobattlu

STUFFING & TIPS :

1  Wash the chana dal until it runs clean and soaking them until other ingredients are prepared.

2  By soaking the dal, removes phytic acid and oligosaccharides which are indigestible sugars that cause gas. After soaking, discard water and rinse dal to remove sugars.

chana dal for bobatlu
After soaking, discarded water and rinsed dal

Dough:

1 After soaking the dal, immediately start working on the dough, because it also needs at least 30 min – 2 hours resting time.

2  Usually, all-purpose flour used for making bobbatlu, this recipe is a healthier version by using whole wheat flour.
Add whole wheat flour, oil, a pinch of salt, slowly add water and mix it with hand. For 1 cup flour, added 2/3 cup of water, the water quantity varies with the brand of wheat flour.
4 Make the dough smooth by continuous kneading. The dough will be soft when compared to chapati dough. Add about 1 tbsp of oil or ghee.

5  Cover it with a clean wet cloth and a lid on top and leave it on the counter for resting.

Bobbatlu dough

How to make sweet stuffing:

1  Into the Instant pot, liner add soaked chana dal and water.

Optional: Place the trivet and keep the jaggery bowl on the trivet. If using powdered jaggery skip this step.

bobattlu stuffing

2  Do Quick-release. Separate the dal and water, this water is used for making kattu Charu on Ugadi. Now blend the dal into a paste, by using a hand blender or in a mixie jar.

3  Now Turn on the SAUTE mode, add melted jaggery, cardamom powder, fennel seeds and mix it thoroughly. Some times after adding jaggery stuffing become runny. After stirring continuously, it starts to leave the edges of the pot.

4  Turn off SAUTE mode and wait until it cools down.

5  Make medium size round balls and cover them so that they won’t get dried out.

stuffing

Rolling bobattlu:

1  Make a medium size dough balls and cover them with a lid or wet cloth.

2  For rolling, I’m using a baking sheet. Add a drop of oil on the mat and gently flatten the dough.

3  Place the chana dal stuffing in the flatten dough. Bring the edges together and remove the excess dough on the top.

4  Now place the stuffed dough ball on the baking mat and add a drop of oil on the top. Gently flatten the stuffed dough ball.

Cooking Bobbatlu:

1  On a low-medium hot Lodge cast Iron Tawa, gently place the bobattlu.

2  Cook it on both sides. Don’t flip continuously, bobattlu will turn hard.

3  Apply ghee or oil on both sides while flipping them each time.

4  As bobattlu gets a golden color, transfer them to the serving plate.

Youtube:

bobattlu

BOBBATLU – UGADI SPECIAL RECIPE

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour
Resting time: 2 hours
Total Time: 3 hours 10 minutes

Bobbatlu – a traditional sweet dish prepared with chana dal, jaggery, and a few other ingredients are cardamom powder, all-purpose flour or whole wheat flour, ghee and a bit of salt.

Ingredients

  • 1 cup chana dal
  • 1 cup jaggery
  • 1 cup Whole wheat flour
  • 2/3 cup Water, For dough
  • 2 cups Water, For cooking chana dal
  • oil or ghee

Instructions

Prep Work:

  1. Take chana dal and wash it thoroughly for at least 2 times.  Then add enough water and soak the dal for a minimum of 30 min to 2 hours.
  2. Add whole wheat flour, oil, a pinch of salt, slowly add water and mix it with hand. Keep adding water as needed, while mixing.
  3. For 1 cup flour, added 2/3 cup of water, the water quantity varies with the brand of wheat flour.
  4. Make the dough smooth by continuous kneading. The dough should be softer than chapati dough. 
  5. Add about 1 tbsp of oil or ghee.
  6. Cover it with a wet clean cloth and a lid on top and leave it on the counter for resting.

HOW TO MAKE SWEET STUFFING:

  1. Into the Instant pot, liner add soaked chana dal and water.
  2. Optional: Place the trivet and keep the jaggery bowl on the trivet. If using powdered jaggery skip this step.
  3. Do Quick-release.
  4. Separate the dal and water, this water is used for making kattu Charu on Ugadi.
  5. Now blend the dal into a paste, by using a hand blender or in a mixie jar.
  6. Now Turn on the SAUTE mode, add melted jaggery, cardamom powder, fennel seeds and mix it thoroughly.
  7. After adding jaggery dal may get little runny, Stir it non stop until it starts to leave the edges of the pot.
  8. Switch off SAUTE mode and remove the liner the pot and keep it aside until it cools down.
  9. Make medium size round balls and cover them so that they won’t get dried out.

ROLLING BOBATTLU:

  1. Make a medium size dough balls and cover them with a lid or wet cloth.
  2. For rolling, I’m using a baking sheet. Add a drop of oil on the mat and gently flatten the dough.
  3. Place the chana dal stuffing in the flatten dough. Then bring the edges together and then remove the excess dough on the top.
  4. Now place the stuffed dough ball on the baking mat and add a drop of oil on the top. Gently flatten the stuffed dough ball.

COOKING BOBBATLU:

  1. On a medium-hot Tawa, gently place the bobattlu.
  2. Roast the bobattlu until it turns a golden color and then flip it to another side. 
  3. Don’t flip it again and again, bobattlu will turn hard.
  4. Apply the ghee or oil on both sides when you flip them each time.
  5. When both sides turn in golden color, transfer them to the serving plate.

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Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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