My Ammamma (Grandma) Shows Us How To Make Bobbattu || Easy Recipe || Infinity Platter || 2022

The world’s best cook - my granny is teaching us how to make one of the most popular sweets in South India called Bobbatlu.

Here is the recipe.

I’ve given the quantities in cup measurements. Easiest way is to remember to use the same cup as a measurement for all.
You can use any size cup but stick to the same cup for all the ingredients.

1 cup Sanaga Pappu or Chana dal
3/4 cup White Sugar
3/4 cup Bellam (Jaggery)
2 tbsp Water
1/2 tsp Cardamom powder (4 cardamoms)
1 cup Maida
1 cup Atta or whole wheat flour
1 tbsp Oil
Water (depending on the dough)
Salt pinch
Ghee for coating
Rice flour for kneeding and rolling


Instructions-

Step 1 - Make the dough or pindi.
In a big bowl, mix plain flour, white wheat flour with a pinch of salt and a little ghee.
Slowly add the water in intervals just to make sure you don’t add too much water all at once.

Mix the mixture well. In case you find it’s too sticky, add some extra flour. In case it’s too fry, add a little water.
Once the dough gets to the required texture, cover it and rest it for 2 hours.

Step 2 - Make the muddha pappu or lentil mixture.
In a pressure cooker, add the dal and 3 times the water. So it’s 1 : 3
Cover the lid and let 3 whistles blow. Turn off the heat and leave it aside for 10 minutes or until all the pressure releases.

Once the mixture is slightly cooled, add the entire mixture with all its liquid to a blender and blend until it becomes a smooth mixture.

Step 3 - Make the filling.
In a pan, add the Jaggery, sugar and a little water and cook until it melts completely. Stir constantly or else it’ll start to burn. Once it’s fully melted, add the smooth dal mixture.
Cook this on medium to hight for 10-15 minutes or until the mixture begins to become thick and clumpy. Add powdered cardamom and stir well.

When the mixture is thick & clumpy, turn off the heat and leave it aside to cool.

Step 4 - Fill each dough delicately with the jaggery filling.

Add a little rice flour on the base and roll until it’s very thin, upto 2-3 mm in thickness.

In a dry pan, without adding any oil, place each bobbattu and cook on medium to high heat for a minute on each side or until you see light brown marks on it.

Remove from heat and immediately add some ghee on top.

Serve warm and enjoy!

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