Bobbattulu. In telugu language, these flat breads are known as bobbatlu or bobbatu. In kannada language, they are called Holige or obbattu. In marathi language these are called as puran poli.
You can cook Bobbattulu using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Bobbattulu
- You need 250 grams of chana dal.
- You need 250 grams of jaggery.
- It’s 3 of cardamoms.
- You need 200 grams of maida.
- It’s Pinch of salt.
- You need 25 grams of sugar.
- Prepare as required of Oil.
- You need 150 grams of Ghee.
- You need 1/2 tsp of Suji.
In north India, it is called as Puran Poli, holige/obbattu in Karnataka, Bhakshalu in some regions of Telangana etc. However, the preparation process may vary from region to region with some small changes. Maida or wheat flour is used for the outer layer and the ingredients in the stuffing mixture may also differ. Bobbatlu has different names like Bakshalu and Oligalu in different parts of the states.
Bobbattulu instructions
Soak chana dal for 1 hour. Cook it in a pressure cooker by adding water for 5 whistles. Then smash it with a smasher..
Take jaggery into a bowl add some water. Heat it till the jaggery melts. Then filter it..
Take maida add 1/2 tsp of suji and pinch of salt knead the dough by adding water. The dough should be thinner than chapati dough. Mix the dough properly without any lumps finally mix it with oil.we must add more oil. leave it for 1 hour by covering..
Pour the filtered jaggery water in cooked chana dal cook until it becomes thick. Add sugar and elachi powder to it. Stir it properly.switch off the flame..
Now take a small size dough lump. Stretch it and put a chana dal lump over it. cover it neatly. Apply some oil on a butter paper or we can use milk packets.put this ball on it press gently with fingers..
Now fry it on a medium flame by adding 2 teaspoons of ghee. Roast both sides. Serve it hot with ghee..
It is mostly prepared during Sankranti and Ugadi, which is the Telugu New Year. Bobbatlu is nothing but a sweet stuffed Indian bread. While the dough can be made from all purpose flour, wheat flour, semolina, etc., the stuffing can vary from toor dal to chana dal to coconut and each region has its own variation and name to this dish. In some places or states we can call Bakshalu, Bobbatlu, Polelu, Holige, Obattu, Puran Poli, but we know that every sweet-lover is referring to this mouth-watering stuffed flatbread sweet made with Maida, Bengal gram, Ghee, Cardamom, Jaggery etc. It gives best taste if heated slightly before consumption.
