Ugadi Special Dish– Babbattu ((Bhakshalu/ polelu/ oligalu)

Udagi Bobbatlu

Ingredients:

  1. Chanadal – 1 Cup (Soak in water for 5-6 hours before preparation )
  2. Fine Sooji – little less than 1/2 Cup
  3. Maida – 2 Tbsp
  4. Salt – 1/4 tsp
  5. Water – 1/2 cup approx
  6. Oil – 1/4 Cup
  7. Jaggery (crushed) – 1/2 cup
  8. Cardamom powder – from 2 pods.
  9. Ghee – 1/2 cup

Procedure to make Babbattu in 7 easy steps :

Step 1 :  Start with mixing fine sooji, maida, salt and water to make a sticky smooth , soft ,Dough  and put aside for 1 -2 hours

Step 2 :  Take soaked Chanadal and place in Pressure cooker for 2-3 Whistle and next cool down the Pressure cooker and remove the water from Chanadal

Step 3 : Add cooked Chanadal ,Jaggery (1 cup) ,Cardamon (2 table spoons)  and make dry soft paste without water containing in it  and Make 6 equal ball .

Step 4 : Take small portion of dough , make a small circle and add Jaggery ball in the dough

Step 5 : Add some oil to the oil and make small thin Chapathis

Step 6 : Flip the stuffed Bobbattu with Ghee on both the sides

Step 7 : Continue the process similar with other Jaggery balls with Dough

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