Friday, March 25, 2011


This sweet is especially prepared in South India for the "Ugadi " Festival.But the stuffing may be varies either filled with coconut or by omitting it.It really tastes good.

Not only prepared at the festive time,it also served for any occasion like Function time feasts.It has one more speciality in South India , it is distributed as a one item for the Kids First Birthday Party in the Packets as saying "Borla Paditey Bobbattu" ,Making kids to place on this sweet and allow them to move by themself rotating.

  • Chana dal-1cup
  • Maida/All purpose flour-1cup
  • Jaggery-1 to 1 1/2 cups powdered
  • Ghee-1/4 cup
  • Water-1/2cup
  • Grated coconut-1/2 cup
  • Elachi pods-2 no powdered
  • Poppy seeds-1tbsp
  • Take a bowl and mix all purpose flour with little water and ghee.(1 or 2 tbsps)
  • Prepare a soft pilable dough.Let the dough kept leaved untouched for one hour by covering it.
  • Pressure cook chanadal for 2 whistles with just enough water.
  • If the cooked chanadal has little water,drain the water and spread that dal on a dry towel or paper.
  • In a bowl ,add the boiled chanadal and mash it or prepare a paste by adding in a blender
  • Add Jaggery,Elachi powder ,grated coconut,and mix well to make it tight.
  • Make balls with the Chana dal mixture.
  • Take a small ball from the Poori dough and spread it on palm.Keep the chana dal mix ball in it and rap it like a stuffed ball.
  • Place it over a Aluminium foil or Plantain leaf ,dip finbgers in ghee /Oil andspread it like a chapathi with hand.
  • Fry or cook it on medium-low heat ,applying liberal amounts of ghee,till golden on both sides.
  • Sprinkle some poppy seeds on each side ,keep on the griddle for few more minutes and remove.
  • Naivedyam is ready.
Serve them along with Ghee, Pulihora and some Bajjis.Festive Feast is ready!!

  • In case if the chanadal is more soggy ,cook it on stove top on medium-low heat for about 5 to 10 minutes.
  • You can mix the poppy seeds in the chana dal mixture also.

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