Alasandalu Bobbatlu / Bobbarla Bakshaalu / Black Eyed Peas Poli
Ingredients
- 1 cup Alasandalu/Lobia/Bobbarlu
- 11/2 grated Jaggery
- 1 cup All purpose flour
- 1 pinch Elaichi Powder
- 5 tbsp Ghee for Bobbatlu
- 4 sp Oil for dough
- little Salt
Instructions
- Wash and soak lobia/bobbarlu over night or at least 4 or 5 hours, then wash and pressure cook alasandalu and let it cool. In the meantime make a dough with all purpose flour, little salt and enough water. Apply 2 sp oil over the dough and keep aside for 30 mins with cover.
- Once cooled grind them into a paste and keep aside, prepare thick syrup of jaggery by boiling it with 1/2 cup of water over low flame.
- Then add ground paste, elaichi powder and cook for a few mins until the mixture until it starts leaving the sides of the pan and becomes a thick consistency, remove from the heat and let it cool.
- Divide the dal mixture into a lemon size balls, knead the dough and make it into small lime sized balls.
- Flatten the dough ball into a small size puri on a greased plastic paper, place the dal ball on the puri and cover the edges completely.
- Roll out the ball into a thin round with the help of ghee, heat a griddle, when it hot cook the prepared poli on both sides adding little ghee.
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