A delicious sweet flat bread from the Andhra region of South India which is stuffed with cooked lentils.
all purpose flour
In a mixing bowl add flour.
Add oil and ghee and rub well.
Gradually add water and knead to a soft dough.
This needs a good kneading to make it soft and pliable.
Cover and keep aside for at least an hour , two if you have enough time.
Wash and soak the daals for 30 minutes.
Cook them in an open vessel till soft.
Place jaggery with 1 tbsp of water in a pot.
Cook till one boil and let this cool.
Strain this mixture into the cooked Daal.
Cook the daal and jaggery mixture, add cardamom powder and mash the daal very well .
Cook till this reaches a thick mass.
Add the grated coconut which is purely optional.
Let the mixture cool.
Making the Bobatalu
Make even sized balls from the stuffing .
If you intend making small sized Bobatalu then make these small.
Pinch out lemon sized balls from the dough and lightly roll it.
Place the stuffing in the center and bring together the edges to seal the ball. Remove any extra dough.
These are best made on banana leaves , but I made them in between plastic sheets.
One can roll them with a rolling pin else they can be patted with your palms.
Roast on a griddle applying ghee on both sides .
Make the rest of Bobatalu in similar manner.
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