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Pesarapappu Bobbatlu (Moong dal-stuffed roti)
- Serves: people
Be careful while flattening stuffed bobbatlu as they can crack easily. Bobbatlu can be stored in an airtight container for up to a week.
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Bobbatlu is a Sankranti and Diwali-special dessert of Andhra Pradesh. This roti stuffed with sweetened dal mixture is popular in other parts of the country as well and goes by various names, such as holige, obbattu and puranachi poli.
- Maida (2 cup)
- Moong dal (1 cup)
- Sugar (1 cup)
- Water (as required )
- Salt (to taste )
- Oil (1/2 tsp)
- Ghee (as required )
- Cardamom powder (elaichi) (1/2 tsp)
- In a medium-sized bowl, add maida, a tbsp of oil, 1/2 tsp salt and mix. Add enough water to knead a very soft dough. Oil the dough well, cover it and set aside.
- In a vessel, boil 2 litres of water and add dal to it. Cook on medium flame till the dal turns soft yet holds shape. Once the dal is cooked, drain water (you could use this water to knead chapatti dough or make rasam).
- Mash the dal with the back of a ladle and set aside.
- In another bowl, add fine granulated sugar and the dal, mix well and cook on low flame. Keep stirring till the dal becomes a thick mass with minimal moisture.
- Add 1/4 tsp salt and elaichi powder and mix well. Turn off the flame.
- Allow to cool and then make small lemon-sized balls of the mixture and set aside. Make small balls of the dough and place them on a greased banana leaf or a plastic sheet.
- Flatten these into a disc of the size of your palm. Place a ball of the dal mixture in the centre and seal the edges of the dough on the top.
- Grease your hand with ghee and gently flatten the ball with your fingers to form a 6–8 inch diameter round disc/bobbatlu. Heat a tawa and place the flattened bobbatlu on it. Roast on both sides till slightly golden brown. Lightly grease with ghee. Remove to a plate. Smear desi ghee on top of each bobbatlu and serve.