Kobbary bakshalu / Bobbatlu (Coconut)

April 5, 2008 at 3:55 am 1 comment


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Peni ravva : 1 cup
Maida or allperpose flour : 1/2 cup
Coconut powder : 1 cup
Jaggery ( Bellam ) : 1 cup
Cordamam : 3
Salt : A pinch 
Vegetable oil : 3 to 4  table spoons

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Preparation :

1. Take peni ravva or sooji, maida, pinch of salt, some oil and mix well. Add required water to make dough. Make dough a bit loose.  Mix 1 table spoon of oil in the mix and keep the prepared dough aside for one hour.

2.  Take coconut, jaggery and cordamom in a jar and grind it in to smooth paste. Mix well and make dough into small lemon size balls.

3. Take maida dough and make in to lemon sized balls. Press on the thick plastic paper base and grease it with oil and press it to small size poori. Put the coconut ball in the middle of the poori to make round shape. Press them with palm to make poori size round shape.

4. Pre heat skillet or pan and grease it with 1 tsp oil. Put the coconut batter poori, when it gets a little brown spray the oil and fry it on the other side.

5. Coconut bobbatlu or Bakshalu ready to serve.

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Entry filed under: Sweets, Ugadi Specials. Tags: , , .

Sooji idly (Bombay ravva indian vermicelli idly) Poha, sabudana dosa

1 Comment Add your own

  • 1. lakshimi  |  July 30, 2008 at 8:45 pm

    thanks for the recipe, i was googling for this recipe. i eat them when i visited my uncle’s house in Anantapur, and was craving for that now. will try now. thanks

    Reply

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