Bobbattlu with whole wheat are as tasty as the ones with refined maida but more healthy. Try this once and you will never go back and make with maida.
Ingredients
2 cups of whole wheat flour
1 cup of Chana dal
1 cup of jaggery
3-4 cardamoms/Elachi/Elakulu
1/2 cup coconut milk
About 2 tbsp. of oil of your choice. I used coconut oil.
Some ghee. Vegans may use coconut oil.
2 cups of whole wheat flour
1 cup of Chana dal
1 cup of jaggery
3-4 cardamoms/Elachi/Elakulu
1/2 cup coconut milk
About 2 tbsp. of oil of your choice. I used coconut oil.
Some ghee. Vegans may use coconut oil.
Preparation
Wash and soak chana dal in water for 1/2 an hour to 1 hour. Then pour enough water and cook them in the pressure cooker for 2-3 whistles. When cooked the dal should crush between your fingers. You may cook them on stove top if you want. When it is cooked drain the excess water into a vessel. You may use this water to make rasam/charu.
Crush the cardamom seeds into a coarse powder.
Mixing the dough
Take 2 cups of whole wheat flour in a bowl. Take one tbsp. of ghee and mix with the flour. Vegans may use coconut oil. When the ghee is mixed with the flour, add 1/2 cup of coconut milk and mix it. You can use regular milk if coconut milk is not available to you. make it into a dough by adding enough water to it. You may use just milk and avoid water completely. This dough should be little softer than chapathi dough. Add 1 tbsp. of oil on the dough and cover it let it sit for half an hour.
Preparing the stuffing
Make the stuffing by mixing the cooked chana dal and jaggery. If the dal is cooked very soft like mine did, you can take both in a pan and mash it with a potato masher. If the dal is not too soft, take it into a food processor and make a coarse powder. Do not add any water. Add this powder to jaggery. Now cook the jaggery and chana dal mixture in a wide pan on medium flame until they come together. Allow this to cool down. After cooling down the mixtue will stiffen more. We call this jaggery and chana dal mixture as Purnam. When the purnam cooles down, make them into equal size balls.
Wash and soak chana dal in water for 1/2 an hour to 1 hour. Then pour enough water and cook them in the pressure cooker for 2-3 whistles. When cooked the dal should crush between your fingers. You may cook them on stove top if you want. When it is cooked drain the excess water into a vessel. You may use this water to make rasam/charu.
Crush the cardamom seeds into a coarse powder.
Mixing the dough
Take 2 cups of whole wheat flour in a bowl. Take one tbsp. of ghee and mix with the flour. Vegans may use coconut oil. When the ghee is mixed with the flour, add 1/2 cup of coconut milk and mix it. You can use regular milk if coconut milk is not available to you. make it into a dough by adding enough water to it. You may use just milk and avoid water completely. This dough should be little softer than chapathi dough. Add 1 tbsp. of oil on the dough and cover it let it sit for half an hour.
Preparing the stuffing
Make the stuffing by mixing the cooked chana dal and jaggery. If the dal is cooked very soft like mine did, you can take both in a pan and mash it with a potato masher. If the dal is not too soft, take it into a food processor and make a coarse powder. Do not add any water. Add this powder to jaggery. Now cook the jaggery and chana dal mixture in a wide pan on medium flame until they come together. Allow this to cool down. After cooling down the mixtue will stiffen more. We call this jaggery and chana dal mixture as Purnam. When the purnam cooles down, make them into equal size balls.
|
|
Procedure
Take a small portion of wheat flour dough and flatten it on your greased palm. Place the purnam ball in the center and bring the dough together from all sides. Close it on the top and remove the extra dough. Roll it in your palm to make it smooth. Ideally stuffing ball should be a little bigger than the outer covering dough ball. Place the ball on a greased parchment paper or on a banana leaf. Press it into a flat puri or bobbattu with your fingers. You can press it as thin as you can or make it into a thick puri or bobbattu. Heat your chapathi pan on high heat.
When the pan(tawa) is hot bring it down to medium heat, and invert the flattened bobbattu along with paper on the hot tawa. Remove the paper carefully. Fry the bobbattu on both sides until there are small black dots. Try not to add oil when they are frying. Adding the oil on the hot pan is as bad as boiling the oil. So don,t add oil when they are frying. Apply some ghee on both sides when they are done which gives a wonderful taste. Repeat the process with all the dough and stuffing. With these measurements I made 17 bobbatlu. You can refrigerate them for about 4-5 days. Enjoy bobbaatlu. Keep in mind that bobbatlu are high in calories.
Take a small portion of wheat flour dough and flatten it on your greased palm. Place the purnam ball in the center and bring the dough together from all sides. Close it on the top and remove the extra dough. Roll it in your palm to make it smooth. Ideally stuffing ball should be a little bigger than the outer covering dough ball. Place the ball on a greased parchment paper or on a banana leaf. Press it into a flat puri or bobbattu with your fingers. You can press it as thin as you can or make it into a thick puri or bobbattu. Heat your chapathi pan on high heat.
When the pan(tawa) is hot bring it down to medium heat, and invert the flattened bobbattu along with paper on the hot tawa. Remove the paper carefully. Fry the bobbattu on both sides until there are small black dots. Try not to add oil when they are frying. Adding the oil on the hot pan is as bad as boiling the oil. So don,t add oil when they are frying. Apply some ghee on both sides when they are done which gives a wonderful taste. Repeat the process with all the dough and stuffing. With these measurements I made 17 bobbatlu. You can refrigerate them for about 4-5 days. Enjoy bobbaatlu. Keep in mind that bobbatlu are high in calories.