Ingredients: Chanaga pappu/Toor dal(if health conscious): 1 cup Jaggery: 1 cup Saunf:2-3 tsp Maida: 1cup Rava:1/4 cup Ghee for roasting the bobbatlu(You can use ghee mixed with oil if health conscious) Procedure: Boil the chana dal/Toor dal in a pressure cooker for 1-2 whistles Drain the boiled chana dal and let it cool Add Jaggery and saunf and grind the boiled chana dal to make purnam If the purnam is little loose, Transfer it into a thick bottom vessel and cook on medium flame till it gets little thicker and let it cool As it cools it gets thicker Make a dough of Maida and Rava(Chapathi dough consistency) Tip: Add sugar powder while making the dough for more tastier bobbatlu Make small balls of the dough and purnam Make small round chapathi fill with purnam close all edges properly and then make a chapathi/bobbattu of the stuffed mixture Roast the Bobbatlu on hot tava using the ghee(or Ghee+oil mixture) Bobbatlu is ready to be served. Serving Instructions: Can be had directly hot/Cold or can be eaten with little ghee and hot milk.
