Allergens in Bobbatlu: milk, gluten.
Ingredients
Quantities for 4.
- 200g, rinsed Chana Dal
- 200g, grated Jaggerydark jaggery gives the proper colour and depth
- 200g Maida
- 50g Attaa little wholewheat keeps the dough manageable; all maida is the traditional choiceoptional
- 1/8 tsp Turmericfor colour in the dough onlyoptional
- 6 pods, seeds powdered Cardamom
- a pinch, grated Nutmegoptional
- 6 tbsp, melted, plus more for the griddle Ghee
- 1/4 tsp Salt
- about 120ml Water
Cookware
stovetop, tawa, pressure cooker, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Make the dough at least 3 hours ahead. An underrested bobbattu dough will not stretch and will tear every time.
- Soak the chana dal 30 minutes before cooking so it softens evenly.
- Cook the filling and cool it completely before stuffing; warm filling turns the dough sticky and unworkable.
Method
- Knead the maida, atta, salt, turmeric and about 120ml water into a very soft, sticky dough. Softer than chapati dough, almost batter-like at the edges.
- Pour 4 tbsp of the melted ghee over the dough, cover, and leave it 3 hours at room temperature. It should be slack and silky when you come back.The dough must be soft enough to spread with your fingers. If it holds a firm ball shape, work in another tablespoon of water.
- Pressure cook the drained chana dal with 400ml water for 4 whistles, until a grain crushes to paste between two fingers.Cook it soft but drain it hard. Wet dal makes filling that will not hold together.
- Drain the dal thoroughly, then blitz or mash it to a smooth paste.
- Cook the dal paste with the jaggery in a heavy pan over medium heat for 12 to 15 minutes, stirring constantly, until it thickens and comes away from the sides in a single mass.It will loosen and go watery when the jaggery melts. Keep going. It stiffens again, and that is when it is ready.
- Stir in the cardamom and nutmeg, spread the filling on a plate and cool it completely, then roll it into 8 equal balls.
- Oil your palms, take a lump of dough the size of a lime, flatten it on a greased sheet of banana leaf or baking paper, place a filling ball in the centre and gather the dough over it.
- With greased fingertips, pat the parcel out to a thin 15cm round. Do not use a rolling pin, it will tear.Work from the centre outwards in small pats. If the filling shows through in one spot, patch it with a scrap of dough.
- Heat a tawa over medium heat and flip the bobbattu onto it, paper side up, then peel the paper away.
- Cook 60 to 90 seconds a side, brushing with ghee, until brown spots appear and the surface puffs in patches.Medium heat only. High heat browns the outside before the filling warms through.
- Slide it onto a plate, brush with more ghee, and repeat with the rest.
Storage
Keeps 3 days at room temperature in an airtight box, or 8 days refrigerated. Warm on a dry tawa for 30 seconds a side before eating; microwaving makes them chewy.
Nutrition Medium estimate
One serving of Bobbatlu (212 g) is about 774 calories, or 366 calories per 100 g.
Medium protein: 17 g a serving, 9% of the calories
| Per serving212 g | Per 100 g | |
|---|---|---|
| Calories | 774 kcal | 366 kcal |
| Protein | 16.7 g | 8 g |
| Carbohydrate | 129.0 g | 61 g |
| of which sugars | 55.5 g | 26 g |
| Fibre | 9.1 g | 4 g |
| Fat | 22.9 g | 11 g |
| of which saturated | 12.3 g | 6 g |
| of which unsaturated | 8.7 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.