Relish this marvelous Southern creation Bobbatlu on a festive day with your kith and kin and make your day complete.. No wonder it would strike a chord with kids and adults alike...
Table Of Contents:
1. Bobbatalu
2. A Prelude On Bobbatalu
3. A Word On Indian Culinary Heritage
4. Bobbatalu: Its Uniqueness
5. Ingredients Needed
6. Directions To Make Traditional Bobbatalu
7. Some Tried Tips
8. Faqs
9. Serving Ideas
10. Nutritional Value
Bobbatlu is a Ugadi Special festive delight from the State of Andhra Pradesh, a much relished fragrant sweet delicacy that would seduce your taste buds in the very first munch.
A Prelude On Bobbatlu:
With flavors of flour, jaggery, ghee and cardamom dominating the sweet delicacies of India since ages, this Bobbatlu is yet again a royal play of the same magical ingredients with a fascinating twist. It is a quintessential Andhra dish, that melts in the mouth with its "enthralling combination" which tastes nothing less than nectar.
A Word On Indian Culinary Heritage:
When we take a look into the gastronomical history of India, it dates back over five thousand years. Each and every part of the country has its own religion, custom, tradition and culture which directly or indirectly influences the food. Much interestingly, with such huge diversity, there is a common thread that connects all parts of the country which makes the Indian Cuisine ever lasting and glorious. And it is the art of playing up with flavors or rather a fusion of tastes and aroma we could say, which prevails in each and every nook and corner of the country.
Bobbatalu: Its Uniqueness
This Bobbatalu is one of the striking examples that makes up for a beautiful dinner delight. With maida dough as its outer layer, and chana dal and jaggery as inner stuffing, this delicacy Bobbatalu gives a tantalizing effect to your palates. With the aroma of ghee and cardamom in a perfect velvety soft finish, this decadent dessert is no doubt a distinguished UGADI SPECIAL.
Here comes the recipe of simple yet sophisticated Bobbatalu:
Ingredients Required To Make Bobbatlau:
Directions To Make Perfect Bobbatalu:
Soak a cup of chana dal in water for about ten minutes approximately. Strain the water and add it to a pressure pan with one or two pinches of turmeric powder and cook for three whistles. Let it cool down for a while and in the meantime make the outer dough for bobbatlu.
Add a cup of maida flour and a quarter cup of wheat flour to a bowl and tip in a pinch of salt. Sprinkle water little by little add make a smooth dough out of it. Add a little ghee to make it smoother, and let it rest for about one or two hours approximately. Just close it with a lid and keep aside.
After sometime, take the dough and knead well for a few minutes to make it tender and make even sized balls out of it and lay aside.
Meanwhile, take out the boiled chana dhal and strain the water thoroughly using a tea filter. Transfer it to a blender and make a smooth puree out of it.
Heat a pressure pan and tip in a tablespoon of ghee and when it melts down add a cup of jaggery and stir in. Keep stirring until it melts down, and when it becomes smooth and semi solid, add the chana dal puree and scatter a teaspoon of cardamom powder. Stir in and let it all blend together. Tip in a little ghee to aid smooth blending. When the mixture turns into a whole mass and non sticky, turn off the flame and allow it to cool.
When it cools down, make even sized balls out of it that matches with the dough balls.
Take a plantain leaf and place a dough ball and flatten it in circular motion with your fingers. Pat it in such a way that you get a perfect circular shape. Now fill ii up with the chana dal ball and close on all sides. Now flatten it using the fingers while greasing your hands with ghee at regular intervals. Let the final shape of the Bobbatlu be that of a paratha. Similarly, make all the bobbatlu base and keep aside without overlapping each other.
Now heat a tawa, and fix the flame in low medium flame. Place a bobbatlu base over the tawa and swirl in a lavish spread of ghee all around. Wait for three to five minutes and let it get cooked up completely. Similarly, flip over and let the other side to get cooked up. Smear a little ghee whenever necessary and when it is completely done place it off over a plate. Repeat the process with the other bobbatlu base and make the other bobbatlu one by one patiently in low medium flame.
Serve it either hot or at room temperature with a suitable savory along with a cup of Irani Chai.
Some Tried Tips:
1. There are many versions of making bobbatlu and here i have given the basic version of Andhra Pradesh. You can also add maida and wheat flour in the ratio of 1;1. Or you can also make it fully with wheat flour.
2. You can add grated coconut in the filling if you wish as it is optional.
3. You can also use butter paper or foil paper to dab the bobbatlu base.
4. Be liberal about the usage of ghee and slightly melt it before use.
5. You can prepare this for travel as it has a shelf life for a minimum of three days in room temperature.
FAQs:
1. Should I blend the chana dal filling smoothly or coarsely?
Both the version exists, and you can prefer any type as both tastes good.
2. Can I use cooking oil or butter to make bobbatlu?
Usually, we do not use either of this because ghee is the key ingredient of bobbatalu.
Serving Ideas:
1. Serve bobbatlu with sweetened warm milk but personally in my opinion it tastes awesome as such.
2. Match it with punugulu as a savory as it is quick, easy and tasty and pairs well with bobbatalu.
3. Just reheat for a few seconds in microwave whenever you serve to make it more enjoyable.
4. You can make it in bulk well before the day of your festival or a party. Serve it in a banana leaf if you like it to be authentic or nostalgic.
Ingredients
Directions
Soak a cup of chana dal in water for about ten minutes approximately. Strain the water and add it to a pressure pan with one or two pinches of turmeric powder and cook for three whistles. Let it cool down for a while and in the meantime make the outer dough for bobbatlu.
Add a cup of maida flour and a quarter cup of wheat flour to a bowl and tip in a pinch of salt. Sprinkle water little by little add make a smooth dough out of it. Add a little ghee to make it smoother, and let it rest for about one or two hours approximately. Just close it with a lid and keep aside.
After sometime, take the dough and knead well for a few minutes to make it tender and make even sized balls out of it and lay aside.
Meanwhile, take out the boiled chana dhal and strain the water thoroughly using a tea filter. Transfer it to a blender and make a smooth puree out of it.
Heat a pressure pan and tip in a tablespoon of ghee and when it melts down add a cup of jaggery and stir in. Keep stirring until it melts down, and when it becomes smooth and semi solid, add the chana dal puree and scatter a teaspoon of cardamom powder. Stir in and let it all blend together. Tip in a little ghee to aid smooth blending. When the mixture turns into a whole mass and non sticky, turn off the flame and allow it to cool.
When it cools down, make even sized balls out of it that matches with the dough balls.
Take a plantain leaf and place a dough ball and flatten it in circular motion with your fingers. Pat it in such a way that you get a perfect circular shape. Now fill ii up with the chana dal ball and close on all sides. Now flatten it using the fingers while greasing your hands with ghee at regular intervals. Let the final shape of the Bobbatlu be that of a paratha. Similarly, make all the bobbatlu base and keep aside without overlapping each other.
Now heat a tawa, and fix the flame in low medium flame. Place a bobbatlu base over the tawa and swirl in a lavish spread of ghee all around. Wait for three to five minutes and let it get cooked up completely. Similarly, flip over and let the other side to get cooked up. Smear a little ghee whenever necessary and when it is completely done place it off over a plate. Repeat the process with the other bobbatlu base and make the other bobbatlu one by one patiently in low medium flame.
Serve it either hot or at room temperature with a suitable savory along with a cup of Irani Chai.