Bobbatlu-Poli

I made bobbtlu for sri ramanavami and brought them to work to create a festive environment here. Everyone liked them very much. It is quite a time consuming process but it is worth the effort. here is the recipe

Ingredients
1 cup Chana dal(bengal gram Dal)
1 cup Jaggery or sugar(adjust to your taste)
1 1/4 cups maida/all purpose flour
1 tbsp clarified butter/ghee
1/2 tsp cardamom powder
3 to 4 Tbsps fresh grated coconut (optional)
salt to taste
Oil
Method
1) Mix the maida/all purpose flour with pinch of salt and enough water to make a very soft and sticky dough. add 1 -2 Tbsps oil and knead the dough well, cover and keep aside.

2) Pressure Cook the chana Dal until soft. Drain water and cool. Grind the Dal with Jaggery or Sugar to a smooth paste. In a heavy bottemed wok, cook this paste at low heat so that the paste becomes hard enough to make into a ball. Remove from heat, mix the cardamom powder, grated coconut, pinch of salt and combine well. Make a small lemon sized balls and keep aside.

3) Take a plastic sheet (I used a ziploc cover) grease it with a little oil and use it to shape the bobbatlu. Grease your fingers with oil and take a small portion of the dough (smaller than a lemon size) and expand it little bit, keep the Chana-Jaggery ball and cover it with the dough and press again to form a circle shape of about 6 inches diameter.

4) Roast both sides in a Tawa/flat Pan until brown spots appear.

Serve warm with Ghee (Clarified Butter). Some people mix this with milk also and eat.

You can store them in air tight container in refrigerator upto 1 week.

Sending this to Mithai Mela Hosted by Srivalli of Cooking 4 all seasons.