e This is my favourite sweet dish and we make it for every sankranthi and dusserra and whenever I find time:-).
This is made in different parts of south india with different filling. In andhra we make it with moong daal and sugar filling. We at home make it with chana daal and sugar/ jagerry filling.
To make cover:-
Take one and half cup maida flour. Add half cup wheat flour. Add 2 tbspn sooji in it. now mix this flour by add little oil and water. The key here is to make the flour very soft and pillowable. Add 1 cup of oil almost and let the mixed flour roll soak in oil for an hour.
To make the filling:-
Pressure cook moong daal / chana daal with very minimum water.
Add 1:1 ratio sugar.
Add elachi pwoder.
As you add sugar the filling becomes sloppy. So heat it a little to make sure the filling becomes hard and easy to make small balls.
To make bobbattu:-
1. Take a small ball of the flour and put in on a greased plastic cover. pat the flour to make it into a circle
2. put one ball of the filling on it.
3. now seal the ball with the flour.
4. turn the ball now upside down and pat it to a circle of radius 2 inches.
5. Fry this on a pan on low flame with adding ghee on both sides.
Eat it hot with more ghee on top or with milk on the top.
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