బొబ్బట్లు తయారీ విధానం | Bobbatlu with tips |

Ugadi, the Telugu New Year celebrated in the states of Andhra Pradesh and Telangana, is an auspicious occasion marked by the preparation of traditional dishes, including Bobbatlu. Here's a special Bobbatlu recipe for Ugadi:
Ingredients:
1 cup chana dal (split Bengal gram)
1 cup jaggery (or sugar)
1 cup all-purpose flour (maida)
A pinch of salt
Water
Ghee (clarified butter) for cooking
Cardamom powder (optional, for flavor)
Instructions:
Rinse the chana dal thoroughly and soak it in water for about 2-3 hours. Then, drain the water.
Pressure cook the soaked chana dal with fresh water until it's soft and cooked through. Drain any excess water.
Mash the cooked chana dal well and add jaggery (or sugar) to it. Cook this mixture on low heat until it thickens into a paste-like consistency. You can also add cardamom powder for additional flavor. This is the filling for the Bobbatlu.
In a mixing bowl, combine the all-purpose flour, a pinch of salt, and enough water to make a smooth, soft dough.
Divide the dough and the filling into equal-sized balls.
Roll out a portion of the dough into a small circle. Place a portion of the filling in the center and enclose it completely with the dough, shaping it into a ball again.
Flatten the dough ball gently with a rolling pin to form a flatbread.
Heat a tawa (griddle) and cook the Bobbatlu on both sides, adding ghee as needed, until they are golden brown and cooked through.
Repeat the process with the remaining dough and filling.
Serve the Bobbatlu warm with a generous drizzle of ghee.
Enjoy these delicious Bobbatlu as a special treat to celebrate Ugadi with your family and loved ones
#ugadibobatlu
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