Special Sweet - Bobbatlu/polilu

Ingredients :


• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups
• Jaggery- 1 1/2 cups
• Grated coconut- 1/2 cup
• Cardamom- 1 spoon
• All purpose flour (Maida)- 2cups
• Oil- 4 tsps
• 2 pinches of salt
  Semolina (halfcup)

Preparation:

Cook the Toor dal, till its soft but still holding its shape. (See the picture above). It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.Now transfer the dal to a food processor with the grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.

Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for four hours.while mixing the dough add more oil...then it will be easy..While pressing the poli just apply the oil to u r hands and apply some oil to cover(plastic paper) then press it as small roti....dont press more..if u press more puram will cum out... Roast the poli on pan/tawa by applying oil/ghee on both sides in low flame..

Note: 

Take little dougth and then keep puram in it...(too little is fine)

If u add ghee u will feel the nice taste..... so try to add ghee while frying....