Andhra 's delicious sweet: BOBBATLU - recipe

Ingredients:

• 2 cups All purpose flour (Maida)
• 1 cup Senagapappu (Chanadal)
• 1 cup gratted Jaggery
• 1 cup Wheat flour
• 1 tsp Cardamom powder
• Ghee for preparing bobbatlu

Making of Bobbatlu:

• Soak the senagapappu 4 cups of water for 1 hour.
• Meanwhile, mix all the Maida flour, wheat flour with plenty of water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily.
• Cover the dough and leave it for an half an hour.
• Then boil the senagapappu in enough water till it is soft.
• When it is done, take it out from the stove, remove the remaining water
• Grind the above dal with gratted jaggery. Mix cardamom powder. Don't add any water.
• Make round balls of the purnam (dal and jaggery) and keep a side.
• Now take the maida dough and make small size of ball.
• Take an aluminum foil or on the back of a steel plate (traditionally banana leaf is used), apply liberal amounts ghee and roll out each ball into a small round using a rolling pin or with your hand.

• Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape like a chapathi.
• Now on pan, put some oil/ghee and fry each one evenly on both sides till brown spots appear as shown below.

• Bobbatlu ready.
• Store them in an air tight container or in the refrigerator. Stays fresh for a few days.