PESARAPAPPU BOBBATTLU

For those who keep away from chana dal, moong dal bobbatlu is an alternative. This is a very good recipe for your kids and old people in your family.

INGREDIENTS
For the  outer layer
Maida                     3 cups
Ghee                       4 Tsp
Salt                          a pinch
Water                      as required

For the filling 
Moong dal                   2 cups
Powdered jaggery        2 cups
Cardamom powder      1 Tsp
Ghee                            as required

PROCEDURE
Mix salt and ghee in maida. Add enough water and make a dough. Let rest for half an hour.
Fry the moong dal(this enhances the taste) till the raw flavor is removed. Add enough water and cook the dal for 2 whistles in pressure cooker.
Lay the dal on a paper towel and remove excess water and let the dal cool.
Mash the dal and add the jaggery and cardamom powder.
Make a thick filling.

Now take a small amount of the maida dough and spread it on your palm. Place a large lemon sized filling in the dough and close it with the dough, just as you do the aloo paratha.
Take some ghee and spread it on a polythene cover(banana leaf if available). Gently press the maida ball filled with moong dal mixture on the cover. Make a thin bobbattu on the cover by gently pressing with your fingers.
Heat the tawa and fry the bobbattu on both sides with ghee.
Serve hot.