Bobbarlu Dosa or Lobia Recipe is a healthy Dosa Recipe for Breakfast as it is rich in protiens, fibre and Vitamin B12. Also known as lobia in hindi, bobbarlu in telugu and lobia in english is called black eyed beans or Cowpea beans. Babberkaya is most common in telangana region usually available in early summers, you can buy and de-seed them but dry seeds are available through out the year in grocery stores. If fresh black eyed beans are not available then you can soak dry seeds overnight and use them in your recipes but fresh seeds taste much better. I served this Lobia dosa with pudhina chutney. You can serve it with any chutney of your choice. The chutney need not be spicy, even a mildly flavoured one will also suits better because we add spices in the dosa batter itself. Ingredients: Bobbarlu Dosa - Lobia Recipe in Hindi or Black Eyed Beans Dosa in english
1. Fresh Bobbarlu(Lobia/black eyed beans) - 1 and 1/2 cup (extracted from 500 gms of Babberkaya)
2. Green Chillies - 3
3. Coriander Seeds - 1 n 1/2 tsps
4. Cumin Seeds - 1 tsp
5. Rice - 1/2 cup
6. Salt - To taste
7. Water - As needed
8. Oil - As neededMust read other bean recipes,Chick Pea Beans Stir Fry or SondelHyacinth Beans Stir Fry or SondelAlso read other healthy Dosa recipes for breakfast, How to make Ragi Dosa with OnionSprouts DosaHow to make Adai Dosa Recipe Rava Dosa Recipe-Ravvattu-Semolina Crepes
Procedure: How to make Bobbarlu Dosa - Lobia Recipe (in Hindi and Black Eyed Beans Dosa in english)
1. Wash and soak lobiya (Bobbarlu) for 1 hour
2. Also wash and soak rice for 1 hour separately
3. In a mixer, add drained lobia and rice, also add green chillies, coriander and cumin seeds
4. Add little water as needed and grind to a fine paste
5. Take batter into a bowl, add salt and water as needed to get a proper dosa batter
consistency
6. Heat a griddle, add a spoonful of oil, take a laddle full of batter and make dosa
7. Roast dosa on both the sides and take it into a plate
8. Like wise make all dosas using the batter and serve it with any chutney or pickle of your choice.Hot Bobbarla Dosa or Lobia Recipe is ready to serve.
Balushahi Recipe is my dad's favorite sweet and is one of the easiest Diwali sweet recipes. Today we will learn how to make recipe of balushahi in hindi also called Makhan Bada (Vada) and known as badusha or badushah in telugu and tamil languages, Khurmi, Muni Pendawala etc in other north indian languages. Since Makhan (Butter) is used in its preparation Badusha is also called as Makhan Bada.
For beginners making Balushahi perfectly is a really difficult task. Obtaining flaky texture inside each balushahi, frying them on a low flame and waiting patiently for them to get cooked properly and making sugar syrup in the right consistency are the 3 key points to be noted while making Badushas. I made them for the very first time and was successful. I learnt all those techniques correctly and followed them properly. I was so happy with their taste and texture. My hubby loved them a lot, he asked me to pack them in his lunch box so that he can serve to his colleagues and get appreciations for me.Other festival sweet recipes, How to make Boondi Ladoo at home Raagi Laddu - Finger Millet Ladoos Karjikai Recipe - Kobbari Kajjikayalu Recipe Ariselu Andhra special Sweet - Adhirasam in tamil Ingredients for Balushahi Recipe - Makhan Bada
(Makes 20 pieces)
1. All purpose flour (Maida) - 2 n 1/2 cups
2. Baking soda - 1/4 tsp
3. Ghee / Butter - 1/4 cup
4. Curd - 1/2 cup
5. Oil - For deep frying
Ingredients for Sugar Syrup:
1. Sugar - 1 n 1/2 cups
2. Water - 3/4 cup i.e. half of the sugar
3. Lime Juice - 1/4 tsp
Kneading dough:
1. In a bowl, take maida, add baking soda and ghee
2. Mix nicely, maida comes to a crumbled texture
3. Now add curd and mix nicely
4. Don't add water to knead, use only curd
5. The dough would be rough and not smooth like chapathi dough
6. Cover the dough and allow it to rest for 20 minutes
Making Sugar Syrup:
1. Heat a pan, add sugar and water
2. In medium flame keep stirring the sugar solution
3. When the sugar syrup boils up initially you will find bigger bubbles
4. As sugar solution thickens bubbles become smaller and whiter in colour
5. Now check the consistency of the sugar syrup
6. One string consistency is enough just like for gulab jamun
7. When one string consistency is obtained switch off the flame and allow the sugar syrup to cool down
8. Add lime juice to the sugar syrup and stir onceMust read easy sweet recipes, Regi Pandu Chikki - Regipallu - Jujubes RecipeMango Burfi or Halwa - Mango fruit fudge Carrot Halwa - Gajar ka Halwa How to make delicious Walnut Rolls
Procedure: How to make Balushahi recipe in hindi style
1. Heat oil for deep frying badushas in a thick bottomed pan
2. Heat oil on a low flame, because for frying them oil should be lightly hot
3. Unlike puris and pakodas, oil should be mildly hot for badushahs just like for kachoris
4. Now pinch some dough i.e. a lemon sized ball and press it flat, make a small dent in middle
5. The lemon sized ball should be rolled roughly to form rough edges
6. The ball and the edges should not be kneaded much, i.e. they should not be smooth this is the trick for making balushahis
7. If the edges are rough then while frying oil reaches deep into it and forms layers i.e. the flaky texture is obtained inside each piece
8. Make such badushas and fry in oil
9. When you drop a small mustard seed sized dough in oil then the dough should not float on top of oil
10. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the top
11. This is the proper heating point of oil
12. Now drop in few badushas into the oil and fry till they become golden brown
13. It takes almost 10 to 12 minutes for them to get fried
14. They double in size while getting fried in oil
15. Keep rotating it upside down to fry them evenly
16. Once they double their size and golden brown colour is obtained, take them out from oil and put them into the sugar solution
17. Likewise make all, they absorb the sugar syrup within 5 minutes, take care sugar syrup should be warm enough while adding them18. Take them out and cool them completely, you can store them in an air tight container, they stay fine for 10 days
19. Crispy from outside and soft and juicy from inside yummy and mesmerizing Balushahis are ready to relish their yumminess
Tips to follow while making Balushahi Recipe - Makhan Bada
1. While kneading dough, ghee should be mixed first and then only curd, otherwise ghee doesn't get mixed properly in the maida
2. Don't add water to knead, use only curd this tastes better, water reduces the taste
3. The dough would be rough and not smooth like chapathi dough
4. Oil for frying badusha should be mildly hot, otherwise they doesn't get cooked properly from inside
5. Correct heating point of the oil is, When you drop a small mustard seed sized dough in oil, the dough should not float on top of oil
6. It should come slowly to the top and only 1 or 2 bubbles should be formed around it while coming on to the top
7. Badushas should be rolled roughly, don't knead too much, the rough outer edges allows oil to enter inside and helps to get cooked properly and this is how a nice flaky texture is formed inside each piece
8. Take care sugar syrup should be warm enough while adding them9. In Makhan Bada or Balushahi recipe no flavors are added such as cardamom powder, rose essence, saffron etc, just plain sugar syrup is enough.
