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Sunday, November 13, 2011

Lobia /Bobbarla / Alachandala Bobbatlu

Alachandala bobbtlu

Ingredients :

  • 1 cup Alachandalu
  • 11/2 grated Jaggery
  • 1 cup All purpose flour
  • 1 pinch Elaichi
  • 5 tbsp Ghee

Preparation :

  • Make the flour into a dough adding water, oil and keep aside.
  • Soak lobia over night or at least 4 or 5 hours.
  • Wash and pressure cook alachandalu, & grind into a paste by adding jaggery, & elaichi.
  • Transfer into a pan and cook until it starts leaving the sides of the pan & becomes a thick consistency, remove from the heat and  let it cool.
  • Devide the dal mixture into a lemon size balls, & flour dough also the same.
  • Flattern the dough ball into a small size puri on a greased plastic paper.
  • Place the dal ball on the puri & cover the edges completely.
  • Roll out the ball into a thin round with the help of a rolling pin.
  • Heat a griddle, when it hot cook bobbttu on both sides adding little ghee.
  • Repeat with remaing dough and filling.
  • Alachandala bobbatlu are ready to serve.   

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