"Vasudeva Sutam Devam, Kansa Chaanuuramardanam
Devakii Paramaanandam Krishhnam Vande Jagad Gurum"
Krishna is the Supreme Lord, Son of Devaki (Sister of Kansa) and Vasudeva. He is the slayer of Kansa and Chanur. I bow to such great lord and may god bless me with his grace always.
This is the special made for krishnastami.
Bobattu is my favourite sweet.This is basically bread stuffed with sweet-lentil stuffing...I already posted this same bread with different lentil(used whole moong dal) stuffing.Here i am using the basic stuffing using chana dal with twist of adding coconut to it.
Chana dal/senaga pappu/split bengal gram - 1cup
Jaggery/Sugar - 1cup (adjust according to ur taste)
Fresh Coconut shredded - 1/2cup
Cardamom powder - 1/2tsp
Ghee - 2tsp
Maida/All purpose flour - 1cup
Pinch of salt
Ghee - 1tsp
1.Soak chana dal for overnight.take a cooking vessel boil 2-3cups of water add the soaked chana dal to the water and cook until the lentil is simply to break with hand((it takes 5mins apprx).Drain the water and let it cool.(spread on paper towel cools down fast)
|Soaked,boiled,drying on paper towel|
2.Blend/grind the cooked gram to make a powder.set it aside.
|powder of cooked chana dal|
4.Add the chana dal powder sugar/jaggery and cook until it becomes smooth paste/mushy.(add very little water if required).
5.Let it cool.Make small balls and set aside covered.
6.Add maida/all purpose flour ,pinch of salt,1tsp ghee and make a smooth dough by adding water little by little.the dough should be little sticky.kneed well.let it sit for 10mins covered.
7.Make small balls out of the dough.
8.grease your hands with ghee.
9.Flatten the ball and spread the ball with your hand of small disc size.(Spread only the corners not the middle part).Place a “sweet roundell” in the centre and draw the edges of the dough from all sides to cover the ’sweet ball’ completely.
11. Gently flatten each ball carefully with your fingers to form a flat circular bobattu/poli (grease your hands while flattening).
12.Place that onto a hot tawa and roast both sides till brown spots appear(i like to be golden brown).you can apply ghee also while roasting.
Your Bobattu are ready to serve with ghee.
You can store these in a air tight container
- if you soak chana dal overnight they will get cooked in couple of mints.
- If you have no time or forgot doing you can soak it for 2hrs and then boil..It take little more time.
- You can roast till dark brown spots i removed bcoz i love the golden colour of chana and bread.(it is cooked).in low flame gives that colour along with perfect cooked.
Here is the video taken when making Pesalu Bobattu...Video was not sooo good but still you may have some clarification in making it.