Alasanda Bobbatlu is a typical Andhra Sweet Dish made similarly to the popular Chana Dal Bobbatlu or Poli. In this version, Black eyed pea is used instead of chana dal.
We are starting the BM#84 Week 2, I have chosen to share different sweet flatbreads. I love flatbreads and always on the lookout for new ones to make. Amma had a recipe for this and wanted us to try a new one and I was all for it.
This sweet flatbread is prepared same as the Sweet Poli we make. I found that fennel spice added much more flavour to these sweet flatbreads.
PIN This
Alasanda Bobbatlu
Ingredients Needed:
1.5 cups All Purpose Flour / Maida
3 tbsp Cooking Oil
Ghee for cooking
1 cup Alasanda / Black eyed pie
1 cup Jaggery
1 tsp Fennel Powder / Sombu
A Pinch Cardamom
Wash and soak Black Eyes pies overnight. Change water couple of times and pressure cook until soft.
Meanwhile, knead the flour with a pinch of salt, enough water to a soft pliable dough. Add the oil and continue kneading until you get a lose soft dough. Let it rest for 30 mins at least.
Once the pressure falls, drain the water and grind the peas to a smooth paste.
Add grated jaggery, fennel powder, cardamom powder, mix well. If the filling becomes watery, then roast the mix in a nonstick pan.
To make the poli, divide the dough and filling into equal balls.
Flatten the dough and place the filling and cover on all sides.
Add oil and roll into 6 inch disc.
Heat a tawa and cook this poli on both sides.
Serve hot.
Recipe
Alasanda Bobbatlu
Ingredients
- 1.5 cups All Purpose Flour / Maida
- 3 tbsp Cooking Oil
- Ghee for cooking
- 1 cup Black Eyed Pie / Alasandalu
- 1 cup Jaggery
- 1 tsp Fennel Powder / Sombu
- A Pinch Cardamom
Instructions
- Wash and soak Black Eyes pies overnight. Change water couple of times and pressure cook until soft.
- Meanwhile, knead the flour with a pinch of salt, enough water to a soft pliable dough. Add the oil and continue kneading until you get a lose soft dough. Let it rest for 30 mins at least.
- Once the pressure falls, drain the water and grind the peas to a smooth paste.
- Add grated jaggery, fennel powder, cardamom powder, mix well. If the filling becomes watery, then roast the mix in a nonstick pan.
- To make the poli, divide the dough and filling into equal balls.
- Flatten the dough and place the filling and cover on all sides.
- Add oil and roll into 6 inch disc.
- Heat a tawa and cook this poli on both sides.
- Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
usha says
This is a new recipe for me. But am sure it tasted awesome.
Padmajha Sureshbabu says
I have already bookmarked the alsande vadas in your blog and now this one too. Very interesting recipe and I really want to see how it tastes with the fennel powder.
Priya Suresh says
I just love this flatbread, yet to try at home..well done Valli, and that fennel touch makes this dish more interesting.
Jayashree says
The addition of fennel must have added a different flavor dimension to the dish, I am sure.
Sandhya Ramakrishnan says
Valli, this is awesome! I love black eyed beans and even though I have already made a chana dal poli for next week, I am tempted to make this as my other choice. Bookmarking it 🙂
Harini-Jaya R says
I am trying to imagine the fennel flavor in a bobbattu. Using alasandalu is interesting as well. Bookmarked.
Mireille Roc (@ChefMireille) says
I would never think of black eyed peas with something sweet but I love all of these ingredients this is one I would love to try
Pavani says
Never tried alasandala bobbatlu Valli. They look so flaky and delicious.
Nisha Ramesh says
Interesting filling Valli. Blackeye peas in Poli is intriguing. Would love to try it.