Bobbatlu is a popular Indian sweet prepared with Maida (all purpose flour) stuffed with mashed chana dal mixed with jaggery. Bobbatlu as it is known in Telugu speaking states has different names in different regions of India. It is popularly known as Puran Poli in Maharastra, Holige in Karnataka and Obattu in Tamil Nadu. It is made on all major festivals, at marriages etc.
We can also make with wheat flour for outer layer. For stuffing we can make different types of stuffing with yellow moong dal , coconut , sooji etc instead of chana dal. You can even use tur dal in place of moong or chana dal.
most commonly i prepare either of them especially during ganesh chaturthi and during maraka sankrathi festival.
The perfection of bobbatlu completely depends on dough texture and stuffing smoothness.
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How to make Bobbatlu with Step by Step :
Outer layer Preparation
- Take a cup of all purpose flour or maida, sooji add salt.
2. Add required water and knead the flour to soft dough, add 1 tbsp of oil and keep aside. Rest for 1 hr
3. Add the chana dal to the pressure cooker, add water just to the level of dal and cook for 5-6 whistles.
4. When the pressure goes off, remove the lid Strain any water, drain off the dal
5. Add drained chana dal and ghee to a heated pan
6. Mix continuously until dal is completely mashed or we can also grind the dal using mixer
7. Add jaggery
8. Keep stirring until the jaggery melts and all the water evaporates. And switch off the flame.
9. When the dal is cooled down completely. If you notice any traces of dal then add dal to the blender and make a fine paste.
10. Now make lemon size balls with the dal.
11. After 1 hr, the dough should have become very soft and smooth. If not just punch the dough with the wrist for 5mins or until it becomes the soft and smooth.
12. Grease the palms and sheet with ghee
13. Take the same sized dough and flatten on the aluminum foil or Plastic Sheet.
14. Place the prepared ball of purnam or stuffing at the center of the flattened dough.
15. Bring the edges together so that the purnam or stuffing is completely covered with the dough.
16. Take off the excess dough securing the purnam
17. On the stuffed ball and roll it circularly till it becomes thin. If you want you can also roll with roller pin. Here I have rolled it by hand itself.
18. Heat the pan, add 1 tsp of oil or ghee and invert the foil over the pan and slowly pull the rolled bobbattu on to the pan and foil in opposite direction.
19. Fry the bobbattu till it turns golden on medium flame and flip over.
20. When the bobbattu turns golden on both sides, transfer to plate and serve hot.