Alasandalu Kobbari Bobbatlu / Black Eyed Peas Coconut Polilu / Bobbarlu Kobbari Holige

Instructions

Wash well bobbarlu and soak over night or at least 4 or 5 hours, then wash and pressure cook the soaked alasandalu for 4 whistles. Once done drain them and allow it to cool.

Once cooled grind them into a paste and transfer to a mixing bowl and keep aside.

In the mean, make a soft dough with wheat flour, suji, salt, 1 sp oil. Then apply remaining 2 sp oil over the dough and keep aside for 1 hour with cover. After that knead well and make equal sized balls and keep aside.

In a pan add jaggery, 1/4 cup of water and bring it to a boil, when the jaggery dissolved completely then strain it to remove the impurities. Now again boil the jaggery water for 2 mins, then add alasandala paste and cook.

Add grated coconut and cook for a couple of mins, then add elaichi powder, ghee and stir continuously till the mixture leaves the sides of the pan, then turn off the flame and allow it to cool. Once cooled divide the bobbarla mixture into small lemon sized balls. Now stuffing is ready.

Take a dough ball and flatten into a small puri on a greased plastic paper, place the cow peas puran ball on the puri and cover the edges completely, Then apply wheat flour on both sides and roll into a thin round.

Meanwhile, heat the tawa on medium flame, add 1 sp ghee/oil on the tawa and coat the pan with oil, then place the raw poli over the hot tawa and cook both sides with ghee. Once cooked, transfer to a plate, repeat with the remaining dough and filling.

Now tasty tasty Ugadi special recipe alasandalu Coconut polilu/bobbarlu Kobbari bobbatlu are ready to serve.