Pesarapappu Bobbatlu/Sweet Moongdal Poli

Pesarapappu means Yellow moong dal in Telugu, and my today's post is this delicious moongdal sweet polis, you may wonder why am talking about this ultimate sweet. Let me tell you, i will be posting three different festival recipes during this week of blogging marathon as i picked Festival Recipes as theme. For the first day of this week's blogging marathon, am posting this Pesarapappu bobbatlu as this sweet flatbreds have their own place in Sankranti or in Ugadi feast. Usually the classic traditional festival sweet Bobbatlu aka obbattu, holige, paruppu poli is prepared with channa dal-jaggery stuffing, but this yellow moongdal flatbread is prepared completely with sugar and cooked yellow moongdal. Obviously its quite a different poli/flatbread to give a try if you want something new to dish out for your pooja.

Actually instead of sugar, you can use very well jaggery, since i want to make them with sugar i went on with the moongdal-sugar stuffing. Exactly like Paruppu poli, this flatbreads calls for a dough prepared with all purpose flour. Ugadi is celebrated as the first day of the year by the peoples of Andhra Pradesh and Karnataka.  And this year Ugadi is on March 28th. Since is picked Festival recipes as theme for this week, i couldnt resist to kick start during week's blogging marathon with this ultimate sweet flatbreads. Hence am posting this delicious Ugadi special Pesarapappu Bobbatlu.

Recipe source: here

2cups All purpose flour/Maida

1cup Yellow moongdal/Pesarapappu

1cup Sugar

Salt

1/2tsp Cardamom powder

Oil/ghee

Water

Take the maida, a tablespoon of oil, salt in a bowl,add enough water to make soft dough, oil the dough well and place aside atlease for half an hour.

Bring boil enough water, add the washed moongdal and cook in medium flame until the dal turns soft. 

Drain the water from the dal and mash them well.

In a pan, take the sugar, mashed dal together and cook in medium flame. Sugar will melt and keep stirring until the dal turns thick with no moisture, add in the cardamom powder, mix well.

Put off the flame and let it cool completely.

Make medium sized balls from this mixture and keep aside.

Pinch the dough as same size as the dal balls , grease a plastic sheet, take a dough ball flatten it into a disc, place the moongdal mixture in the centre, bring the edges together and roll it as balls.

Gently flatten the ball carefully with your fingers to form flat circular flatbreads. Continue the same process until the dough and the stuffing gets finished.

Heat a tawa and place the flatbread,cook on both sides until they gets well cooked, serve warm smear with desi ghee.

Enjoy warm or at room temperature.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.