Hi! pesalu bobatlu is one of my "try out" recipe.I dont know whether any of them do this recipe or not. I had leftover soak moong dal much so i tried to do this recipe, fortunately it was delicious too. Mung beans are known to be very healthy and packed with a variety of nutrients.
Ingredients
For stuffing:
Whole green moong dal - 1cup
Jaggery - 1cup
Cardamom powder -1tsp
Ghee -2tsp
Dough:
Maida/All purpose flour - 1cup
Water - required to make dough
Ghee
pinch of salt
Procedure
Preparing roundels with moong dal
1. Soak whole moong dal in water for 6-8 hrs.After that pressure cook with 2cups of water for 2 visils or so(depends on your cooker)..it should get mashy.
2. Once pressure is gone, drain water from moong dal.Take a thick bottom vessel, add cooked moong dal,jaggery ,cardamom powder and mix well till it get melted and form a good mixture.
3. Switch off the flame and let it cool.
4. Make roundells from the cooled mixture and set aside.
Preparing Dough
5. Prepare a dough which should be sticky by adding maida,salt,ghee and water.Knead well
6. Separate the dough into small balls.
7. Take each ball and flatten it into a disc of the size of your palm. Place a “sweet roundell” in the centre and draw the edges of the dough from all sides to cover the ’sweet ball’ completely.
8. Gently flatten each ball carefully with your fingers to form a flat circular bobattu/poli (grease your hands while flattening).
9. Place that onto a hot tawa and roast both sides.you can apply ghee also while roasting.
Your pesalu bobattu is ready to serve hot.
This is an entry for the event "Flavours of South India" conducting by Nayna
For stuffing:
Whole green moong dal - 1cup
Jaggery - 1cup
Cardamom powder -1tsp
Ghee -2tsp
Dough:
Maida/All purpose flour - 1cup
Water - required to make dough
Ghee
pinch of salt
Procedure
Preparing roundels with moong dal
1. Soak whole moong dal in water for 6-8 hrs.After that pressure cook with 2cups of water for 2 visils or so(depends on your cooker)..it should get mashy.
2. Once pressure is gone, drain water from moong dal.Take a thick bottom vessel, add cooked moong dal,jaggery ,cardamom powder and mix well till it get melted and form a good mixture.
3. Switch off the flame and let it cool.
4. Make roundells from the cooled mixture and set aside.
Preparing Dough
5. Prepare a dough which should be sticky by adding maida,salt,ghee and water.Knead well
6. Separate the dough into small balls.
7. Take each ball and flatten it into a disc of the size of your palm. Place a “sweet roundell” in the centre and draw the edges of the dough from all sides to cover the ’sweet ball’ completely.
8. Gently flatten each ball carefully with your fingers to form a flat circular bobattu/poli (grease your hands while flattening).
9. Place that onto a hot tawa and roast both sides.you can apply ghee also while roasting.
Your pesalu bobattu is ready to serve hot.
- You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator.
This is an entry for the event "Flavours of South India" conducting by Nayna
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Thanq for dropping by,your comments are my inspiration and best rewards for my efforts and can correctmyself if mistakes.