Polelu or Bobatlu or Bakshalu Type 2

Listening the word bobatlu, hmmmmmmmmm watering in the mouth...... anyways bobatlu are generally made during fests and can be made very quickly..... So lets see the recipe....!!!



Ingredients:

• Chapati dough made very soft (Take wheat flour add 1tsp oil and salt as per required and mix well with water and kep aside for 10mins)
  
• Pesarapappu or Moong Dal 1 cup
• Sugar 1 cup
• Water
• Plastic cover to make tortilla shapes
  

Method

• Take a heavy bottomed Pan.
• Add moong dal and water and get to boil.
• As the moong dal gets completely coitoked (such as u don't see dal as granulated. Instead it will be like a paste), add sugar and mix well.
  
• Mix the mixture for 5-10mins so that it is bit thickened. (Mix the mixture with intervals)
  
• Now make a small thick chapati or tortilla and make a small ball of the above mix and place it in the chapati and roll it over. (Chapati : dal mix = 1:1)
  
• Take a plastic cover. Spread oil.
  
• Slowly by adding oil to your hands, press the tortilla or chapati to your required thickness. (Care to be taken so that mix does not leak from chapati).
• Heat the tawa pan, and carefully heat the bobbatlu without oil.
  
• Now spread ghee onto the bobatlu and serve hot with milk.

Preparation Time:
40mins for Preparation