Makes about 18 med sized bobbatlu.
For Purnam (Toor dal filling):
• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups• Jaggery- 1 1/2 సుప్స్
For Purnam (Toor dal filling):
• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups• Jaggery- 1 1/2 సుప్స్
• Fresh grated coconut- 1/2 cup (I used frozen coconut, just thawed it in the microwave)
• Cardamom- 3
Cook the Toor dal, till its soft but still holding its shape. (See the picture above). It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.
Now transfer the dal to a food processor with the grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.
In case the purnam becomes too soft, that you cannot make round balls out of it- transfer the purnam to a pan and cook on stove in very low medium heat for about 5 to 10 minutes. Remove and let it sit for few minutes, the purnam tends to get dry and firm. Whenever my purnam becomes soft, I transfer my mixture to a microwaveable bowl and cook in the microwave for about 5 minutes with out lid. This makes the purnam dry and easy to roll as round balls
Cook the Toor dal, till its soft but still holding its shape. (See the picture above). It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.
Now transfer the dal to a food processor with the grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.
In case the purnam becomes too soft, that you cannot make round balls out of it- transfer the purnam to a pan and cook on stove in very low medium heat for about 5 to 10 minutes. Remove and let it sit for few minutes, the purnam tends to get dry and firm. Whenever my purnam becomes soft, I transfer my mixture to a microwaveable bowl and cook in the microwave for about 5 minutes with out lid. This makes the purnam dry and easy to roll as round balls
Maida Dough:
• All purpose flour (Maida)- ౨కుప్స్
• Oil- 4 త్స్ప్స్
• 2 pinches of salt
Mix all the above ingredients with some 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 hour or two.
Make round balls of the purnam and keep a side.
How much of dough needed for the purnam?I take dough which is about 1/3rd the size of my purnam ball. The whole idea is that the dough should be less than the purnam.
What I have done is, instead of using my hands or a rolling pin; I put one more banana leaf on top of the purnam and slowly pressed it down till it formed like a chapathi. I think this is definitely a much easier way of rolling.
Right before serving apply some more Ghee to it and enjoy the bobbatlu with your loved once.
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