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Wednesday, October 9, 2013

Kobbari / Coconut Bobbatlu

kobbari bobbatlu

For Stuffing :

  • 11/2 cup grated fresh Coconut / Pachi Kobbari
  • 1 cup grated Jaggery
  • 1 pinch Elaichi Powder

For Dough :

  • 1 cup All Purpose Flour
  • 1 pinch Salt
  • 2 sp Oil
  • 5 sp Ghee 

Preparation :

  • In a bowl add little salt, oil to the maida and it mix well.
  • Add enough water and make a soft dough, cover it & keep the dough aside for 1 hour.
  • Add the grated jaggery in a pan with 1/4 cup of water & bring it to a boil.
  • The jaggery dissolves completely, filter the jaggery water.
  • In the same pan add jaggery syrup, grated coconut, elaichi & cook on medium flame.
  • Keep stirring frequently, once the mixture starts to leave the sides of the pan turn off the flame.
  • Remove from fire and pour on a plate for cool, let it cool for some time.
  • When cool divide the coconut mixture into lemon size balls, divide the dough into the same.
  • Take a dough ball on your palm & flatten into a round puri & place a stuffing ball & cover it carefully.
  • Grease on a plastic paper and role out to thin round and cook both sides with little ghee.
  • Now yummy yummy kobbari bobbatlu are ready to eat.

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