BOBBATLU AND BOORELU

maida dough

picture  3

Ingredients


For Purnam (with chana dal))

  

 

•  Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
•  Sugar - 1 1/2 cups
• Cardamom powder 1/2 spoon

 poornam 

1. Cook the Channa dal in a pressure cooker till it become  soft. 
2. Drain the excess water . Mesh dal  while it is hot (grind the whole mixture till it becomes smooth.)  let the dal cool down for few minutes.
3. Add sugar and cardamom powder. 
4. Transfer the poornam in  a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
5. This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Maida Dough:

• All purpose flour (Maida)- 2cups

• Oil                                    4 tsps

•  salt to taste (pinch)

• Mix all the above ingredients with little water.
• The consistency of the dough should be little bit softer than chapathi dough. Cover the dough and leave it for an hour.
• Make equal  round balls. 
• Keep them aside
• 
  
• Procedure
• 
  
• Now take a   opened plastic cover put some oil on it. Take little maida dough spread it little bit, then put the purnam ball and close it as shown in the picture 3.
• Now spread it like a chapati by using  oil  hand ( spread 1tsp oil in your hands while rolling the bobbatlu) and spread it slowly.
• Now put the rolled bobbattu on  a heated pan, put some oil and cook the bobbattu both sides on  low heat until it becomes golden brown.
• (Optional: serve with ghee)

 Boorelu

BOORELU

For preparation of Burlu, the purnam as descrilbed in the Obbattalu is the same.

For batter


Ingredients:

• Urad Dal (minapa pappu,black gram dal) – 1 cups
• Rice flour – 2cup
• Salt to taste

1. Soak  urad dal for 1 to 2 hrs. Grind the soaked dal to a fine paste.  
2. Add rice flour, salt  to the batter, add sufficient water to make medium thick batter and mix well.
3. Heat the oil in a shallow pan for deep frying. Divide the poornam  into equal lemon sized balls .
4. Dip each ball in the batter and deep fry till it becomes golden brown.
5. Serve while hot.