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Showing posts with label Poli. Show all posts
Showing posts with label Poli. Show all posts
Kobbari Bobbatlu | Coconut Bobbatlu | Coconut Pancakes
0 comments Posted by ST at Saturday, December 13, 2014
Kobbari (Coconut) Bobbatlu are one of the popular dish. It is also called as Kobbari Bhakshalu or poli .It is mostly prepared during Festivals . Its very delicious ,healthy ,tasty and easy to prepare.
Ingredients:-
For Stuffing / Filling:-
2 cups of fresh grated Coconut
2 cups of grated Jaggery (cut the jaggery into small pieces )
1/2 tsp Cardamom powder
1/4 cup Ghee
For Dough :-
1 cup Maida
1 cup Whole Wheat Flour
1 pinch Salt
2 tsp Oil
Water needed for kneading
Method:-
Dough Preparation :-
1) In a mixing bowl add maida,wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed.
2) Make a very soft, pilable dough. Knead very well.Lightly coat with oil.Cover and Keep aside.Let dough rest atleast for1 hour.
Stuffing / Filling Preparation :-
1) In a thick bottom pan or non stick pan heat 2tsps of ghee on medium heat .
2) Add grated coconut and saute for few minutes .Then add grated jaggery
3) In few minutes jaggery will start melting, Allow coconut to cook well in the jaggery syrup.
4) Stir continuously so that it does not stick to the bottom.
5) Cook until the mixture comes close or becomes thick or leave the sides of the pan.
6) Do not overcook otherwise the the mixture becomes hard.
7) Add the cardamom powder and mix well.
8) Turn off the heat and keep it aside for few minutes.
9) Let the mixture cool. This is the bobbatu filling.
Bobattalu Preparation :-
1) Divide the dough into equal portions, roughly the size of a golf ball.
2) Roll a ball with the help of a little whole wheat flour into a small circle to prevent the ball from sticking to the rolling surface.
3) Now spoon some of the coconut / Kobbari filling into the center of this circle. Fold the edges of the circle and pinch together to seal.
4)Flatten this new ball gently with your fingers and use a rolling pin and gentle, circular pressure to roll it like chapati.
5)Do this with all the dough and coconut /Kobbari filling.
6) This can get very tricky as the filling does try to slide out. Use a little flour if that happens. Roll.
7) Roast each poli / bobbattu on a hot girdle with ghee. Roast both sides till well done and aromatic and it gets golden brown color.
8) Smear with ghee on both sides when done.
9) Serve hot /cold .
Enjoy !!!
Chapatis or Rotis are the staple food for millions of Indians.It is mostly eaten in Northern part of India. No meal is complete without them . It is commonly made with finely ground whole wheat flour.
Ingredients :-
For 12 Chapatis
2 cups whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
Water for kneading
whole wheat flour (gehun ka atta) for rolling
Method:-
For the chapatis
1) In a mixing bowl add wheat flour, oil and salt and make a dough by adding enough water slowly.Add it only as needed. Instead of water, you can also use milk. The result is really soft Chapatis.
2) Knead the dough well.The secret to really soft Chapatis lies in the kneading. The dough must be smooth .
3) At the end add little bit of oil for very smooth dough and soft Chapatis.
4) The finished dough must be smooth. After it is done, cover and keep it aside for ½ an hour. Knead again.
5) Divide the dough into equal portions, roughly the size of a golf ball.
6) Roll a ball with the help of a little whole wheat flour into a small circle to prevent the ball from sticking to the rolling surface. Brush oil on the surface.
7) Fold it twice to form a triangle as shown in picture.
8) Lightly coat on both sides to prevent the dough from sticking as you roll the Chapati.
10) The rolled out Chapati must not be too thin or it will not puff when roasted.
11) Heat tava on medium flame and put the rolled chapati to Cook.
12) The Chapati is ready for its first flip when you begin to see raised bumps on its surface. Use a spatula or hand to turn it on to its other side.
13) Cook otherside also for a while.Then again flip the chapati.
.JPG)
14) Wait 8-10 seconds (approximately) after the second flip and then use a folded kitchen towel or spatula to gently press the Chapati around its edges. This will help it to puff out!!!
15) Now remove chapati from the tava and serve immediately or store in a container.
16) Line the container with kitchen towel or kitchen tissues to keep the Chapati warm, soft and free from moisture.
Tips:-
Instead of water, you can also use milk. The result is really soft Chapatis.
Chapatis can also be brushed with ghee (clarified butter) after being cooked.
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