Ingredients:
For Covering:
Maida – 100gms
(3/4Cup)
Semolina – 5gms
(1tsp)
Salt – A Pinch
Ghee – 1/2tsp
Oil – 1/2Tbsp
Water – 75ml Or
75gms
For Filling:
Bengal Gram –
100gms (1/2Cup)
Grated Jaggery –
115gms (1/2Cup)
Grated Coconut –
35gms (1/4Cup)
Cardamoms – 4
Sugar – 1tsp
Water – 1Cup
(200gms) Divided {100gms (1/2cup) + 100gms (1/2cup)}
(Online Conversion utility to convert Gms to Cups &
Temperatures etc)
Preparations:
Add bengal gram into a bowl and wash well. Add water
(100gms-1/2cup) to the bengal gram and place the bowl in pressure cooker and
cook on high flame. After first whistle, cook the bengal gram on low flame for
10 minutes. Allow the pressure cooker to cool completely and then remove the
cooked dal bowl from it. Place a strainer in a bowl and add the cooked dal into
the strainer and allow it to cool. Observe that the bengal gram appears to be
JUST cooked---press a cooked dal grain between fingers and observe that it is
soft but not mushy. Once cool, grind the cooked bengal gram to a powder in a
mixer grinder.
Using a mortar and pestle or a spice grinder, make powder of
cardamom seeds and 1tsp sugar and cover the powder till used to retain the
fragrance.
Take a bowl and add grated jaggery and water (100gms-1/2cup)
and heat it. Stir the jaggery mixture till it dissolves completely in the water.
Strain the jaggery mixture through a fine mesh to remove any impurities. Heat
the jaggery mixture on high flame stirring occasionally till the mixture is
thick and foamy. Reduce flame to medium and cook stirring till syrup reaches
122oC on candy thermometer (that is between hard ball stage and soft ball
stage). Check the consistency of the syrup by dropping a portion in water and
observe---the syrup should form a ball and if the ball is thrown from a
distance into a plate it should make sound indicating that it is slightly hard.
Switch off the flame and add the cardamom powder and mix. Then add the grated
coconut and cooked dal powder and mix well to form soft dough. Spread the dal
mixture into a plate and cool.
Method:
Make balls of the filling dough and make equal number of
balls with the covering dough. Covering ball size should be half of the filling
ball size.
Heat an iron griddle on low flame.
Take a parchment paper and smear it with oil. Place a
covering ball and press to flatten and form a small flat disc. Place a filling
ball in the centre of the covering flattened disc and bring edges together to
form a dumpling. Place the ball with seam side down on the parchment paper and
start to flatten it with oiled fingers---apply oil in between for easy
flattening. See that the disc is flattened in even thickness. Flatten the disc
as thinly as possible as maida shrinks and bobbattu appears thick once placed
on hot griddle. Now hold the parchment paper on which the disc is flattened and
invert it on the hot griddle and wait for few seconds. Lightly pressing on the
parchment paper, slowly lift the paper leaving the disc on the griddle. Roast
the bobbattu on low flame only. After few seconds, flip the bobbattu using a
flat ladle. Fry the bobbattu on both sides till light brown spots appear on it
and it is fully roasted without any rawness in it. Once done, take the bobbattu
on to a serving plate and spread some ghee on both sides and serve hot.
Similarly make the remaining bobbatlu and serve hot with ghee.
Points To Remember:
Bobbatlu are traditionally made using maida. But health
conscious people also make them with wheat flour and less oil.
Adding a pinch of salt enhances the taste of bobbatlu.
Bobbatlu are made using jaggery. However if jaggery is not available,
use sugar---but jaggery bobbatlu tastes better.
Adding grated coconut gives some crunch and a nice taste.
If one is regularly making sweets at home and requires
cardamom powder, then take sufficient quantity of
After straining cooked bengal gram observe that only few
drops of water would be drained through the strainer.
It is always advisable to add mentioned amount of water to
the jaggery and cook while making syrup. Many may get the doubt that when water
is to be evaporated to make syrup then why to add that much water. Jaggery when
cooked in water melts completely and tastes better. It is something similar to
bajias when fried in hot oil on high flame gets color fast but will not be
cooked properly from inside. Similarly jaggery needs to get cooked properly
first and then thickened to make syrup.
While making portions of covering and filling, covering ball
should be half the size of filling ball. As maida is easy to stretch, half
quantity of covering is sufficient to cover a filling ball. Also if the
covering is too thick, it would be difficult to break the bobbatlu
(PEEKKOVALASI VASTUNDI). On cooling, maida roti would become hard unlike wheat
flour rotis. So the covering should be just sufficient to coat the stuffing.
While making bobbatlu observe that the pressed bobbattu appears dark in color
(filling color) with a very very thin layer of covering on the stuffing. After
roasting observe that bobbattu is soft to break as maida covering is just
coated as a thin layer on the stuffing---so babbatlu would be soft.
Serve the bobbatlu smeared with hot ghee. Ghee adds
additional flavor to the flavorful bobbattu.
Do not make more bobbatlu as they do not have much shelf
life. As bengal gram and grated coconut are used in stuffing, they get spoiled
soon. Even if they are stored in refrigerator, as maida is used as a covering,
it would be difficult to eat them. So make in small batches and enjoy as and
when desired as all the ingredients used are common things in our kitchens and
would be available easily. Another option is to make stuffing and keep a
portion of it in refrigerator and make use of it next day with fresh covering
dough---but fresh is always tasty than leftovers.
Warm the bobbatlu in a closed container in microwave oven
for 7 to 10 seconds and serve hot with ghee.
No comments:
Post a Comment