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Bobbatlu/Holige/Obbattu (Puran Poli)- Ugadi Delicacy

Written By Praveena Gudipati on Wednesday, April 1, 2015 | 10:49 PM



Spring has a significance for Telugu people. It is when Telugu people observe the festival of Ugadi. Ugadi otherwise Yugadi means the begining of new year, according to telugu calender.  Just like any other indian festival, on this day People do special prayers (Puja), make festive dishes using seasonal crops and of course wear new clothes. Also on this day comes Marathi's new year Gudi Padwa. So, Happy New Year to all my Telugu,Kannada and Marathi friends.

 On the day of Ugadi a special dish is prepared by every telugu house hold which is Ugadi Pacchadi. We also make various dishes using Raw mango coz it is a well known fact that mighty mangoes are in season. Along with the above, different households prepare different kinds of sweet dishes. At my home we make is Bobbatlu or Bakshalu. It is a sweet flat bread, where the wheat flour or flour dough is stuffed with sweet Poornam( Ball of Jaggery, Cooked split bengal gram) which is then pan fried using Ghee or oil. 
I try to make this sweet for every Ugadi as my family loves it. I used to think it is very complicated process. But one fine Ugadi, after my marriage I wanted to try it. So I got the recipe from my mom over the phone. Then made em. Voila! They came out so good. I made only few, just enough for my family as I was a newbie. But with that experience I made them many times in more or less quantity. It is fairly easy to make em, once you follow few tips. So follow my recipe and enjoy.

 To make Bakshalu some people use Maida (flour) and some use wheat flour. My family always makes it with wheat flour. Also I suggest it as it's healthy. Atleast avoid using white flour wherever you can.If you prefer Maida, you can use unbleached flour which is a better option than bleached Maida.

  For stuffing, split bengalgram ( Senagapappu/ Chandadal) is used. 

 The Jaggery can be heated in microwave for few seconds to make it soft, then you can pound it with something to make a powder  or just grate it. 

 I used oil to fry Poli. Ghee can be used to enhance taste but for me they taste too rich. 

 Servings:
Twelve-Fifteen(12-15)
Total time:
90 minutes
Category:
Desserts,Festive recipes
Author:
Praveena Gudipati

 Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 cup chana dal (Senagapappu)
1 cup Jaggery (Bellam/Gur)
2 cup wheat flour or Maida
3-4 tablespoon oil
Salt 
5-6 cardmom (Yalakulu)
Oil/ Ghee to pan fry bobbatlu


Bobbatlu (Puran Poli) step-by-step Recipe with Photos


  1. Rinse Chanadal in water and pressure cook for 2 whistles. The Dal should be soft but not over cooked. 
  2. While dal is cooking, make the dough ready. Take 2 cups wheat flour in a wide bowl. Add 2-3 tbsp oil, little  salt and knead the dough to a softer consistency, mixing with water. The dough should be very soft that you can just press and flatten with hand.Some people use Maida. You can use it , if you prefer or Maida and wheat in equal proportions. But i like wheat polo as I grew up eating em and also healthy.


  3. Cover the dough and rest it till stuffing is ready.
  4. Now take the block of Jaggery, scrape with a knife.You can also microwave few seconds which makes it soft.Now grate it and keep aside.Take 1 cup of Jaggery.
  5. Open the cooker when pressure is gone.
  6. Press the dal with fingers to see it's cooked and soft. If you see water, drain it into a colander. Keep dal aside till it is dry, for about 10 minutes.
  7. Take Dal  in blender and grind till smooth. Add grated Jaggery, cardamom powder. Pulse few times to blend dal and Jaggery well. Take the mixture in a bowl. 

  8. If the mixture is runny, you can heat it till water evaporates and  till it gets dry.
  9. Make 12-15 lemon size balls from the mixture. 
  10. Make balls of dough.
  11. Take a ball of wheat flour dough and rub it with oil.
  12. Place it on a thick cover. I used a ziploc bag. Works perfect always. Rub oil on the cover.
  13. Flatten with hand or rolling pin. 

  14. Put the ball of stuffing in the middle and cover it with dough from all side and press flat.



  15. Now roll it flat with fingers or rolling pin. Use more oil if needed.
  16. Now take the rolled Poli on to a hot pan. 
  17. Cook for 30 seconds. 
  18. Flip and spread ghee or oil on top. Cook few more seconds, flip and rub oil on this side.

  19. Now cook em on both side till you see brown spots, using oil. You can use more or less as per your preference.

  20. Take em onto a plate.
  21. Serve hot or at room temperature. 


 Tips: 
  • You can wrap the Poli in alluminium foil to keep em soft. Refrigerate for longer storage.You can microwave for 10 sec. and enjoy.
  • You can spread em with Ghee when you take em off pan. 
  • You can keep dough and stuffing refrigerated and make Poli later. 


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