Coconut Bobbatlu Recipe / Kobbari Poli / Koyi Holige – Festival Recipes

Coconut Bobbatlu Recipe / Kobbari Poli / Koyi Holige - Festival Recipes

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 12

Serving Size: 6

Ingredients

  • 1 cup All Purpose Flour
  • 1 pinch Salt
  • 2 sp Oil
  • 5 sp Ghee
  • For Stuffing :
  • 11/2 cup grated fresh Coconut/Pachi Kobbari
  • 1 cup grated Jaggery
  • 1 pinch Elaichi Powder

Instructions

  1. Take all purpose flour in a bowl add little salt, oil and mix it well, add enough water and make a soft dough, cover it and keep the dough aside for 30 mins.
  2. Add grated jaggery in a pan with 1/4 cup of water and bring it to a boil, the jaggery dissolves completely, filter the syrup.
  3. In the same pan add jaggery syrup, grated coconut, elaichi powder and cook on medium flame.
  4. Keep stirring frequently, once the mixture starts to leave the sides of the pan then turn off the flame.
  5. Remove from fire and place on a plate for cool, let it cool for some time, when it cool divide the coconut mixture into lemon sized balls, divide the dough into the same.
  6. Take a dough ball on your palm and flatten into a round puri, place a stuffing ball on it and cover carefully.
  7. Grease on a plastic paper and role the dough ball into a thin round. In the meantime heat a pan then fry it both sides with little ghee.
  8. Now yummy yummy kobbari bobbatlu/koyi holige are ready to eat.
http://www.sivaniskitchen.com/kobbari-coconut-bobbatlu/

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