Bobatalu
A delicious sweet flat bread from the Andhra region of South India which is stuffed with cooked lentils.
Ingredients
Dough
- 3 cups all purpose flour
- 1/4 cup oil
- 1 tbsp ghee
- Pinch salt
Stuffing
- 11/2 cups Bengal gram
- 1 cup pigeon pea
- 3 cups jaggery
- 1/2 cup coconut grated
- 1 tsp cardamom powder
Instructions
Dough
- 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.
Stuffing
- Wash and soak the daals for 30 minutes.
- Cook them in an open vessel till soft.
- Keep aside.
- 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.
