Bobbatlu | బొబ్బట్లు | How To Make Andhra Style Puran Poli Recipe | Indian Traditional Sweet Recipes
- 6 years ago
Learn How To Make Andhra Style Puran Poli Recipe With Chef Lakshmi Only On Variety Vantalu.
Bobbattu is a classic traditional festival sweet in Andhra. It is basically a flat bread stuffed with a sweet lentil filling called poornam, which is made from split Bengal gram and jaggery. It is popular with different names in different parts of the country and goes by the name Puran Poli, Holige, Obbattu, poli, boli, bakshalu and Puranachi poli. Usually, traditional bobbatlu are made with Bengal gram dal but I also make different versions with coconut filling, different types of lentils or even with nuts. You can be creative to make the stuffing of your choice.
Ingredients:
For Stuffing:
Chana Dal - 1cup
Jaggery- 1cup
Cardamom Powder-1/4 tsp
For Outer Covering:
All Purpose Flour- 1 cup
Semolina – 2 tbsp
Salt To Taste
Oil - 2 tbsp
Ghee As Needed
Preparation:
Take All purpose flour into mixing bowl.
Add semolina and water and make the sticky dough. Add oil and smoothen the dough and cover the bowl and rest the dough for one hour.
Next, take chana dal in a bowl and wash it.
Put the pan on the stove and add water. Let it boil.
Once water has come to boil, add chana dal and cook it well.
Cook Chana dal until fully cooked without making mushy. Drain off the excess water and let it cool.
Next add jaggery and cardamom powder, boiled chana dal and grind it the smooth paste.
Once the filling mixture is ready, remove it from the bowl and make a small sized ball.
Next, apply some oil on banana leaf and hands.
Take some dough press it like roti and place a filling ball in the center of the dough.
Make it a ball and lightly press with hands on the banana leaf.
Once the pan is heated, apply oil and place the bobbattu on the pan.
Roast the bobbattu on both sides.
Once done, take the bobbattu on to a serving plate and spread some ghee on both sides and serve hot. Similarly, make the remaining bobbatlu and serve hot with ghee.
Happy cooking!!
Bobbattu is a classic traditional festival sweet in Andhra. It is basically a flat bread stuffed with a sweet lentil filling called poornam, which is made from split Bengal gram and jaggery. It is popular with different names in different parts of the country and goes by the name Puran Poli, Holige, Obbattu, poli, boli, bakshalu and Puranachi poli. Usually, traditional bobbatlu are made with Bengal gram dal but I also make different versions with coconut filling, different types of lentils or even with nuts. You can be creative to make the stuffing of your choice.
Ingredients:
For Stuffing:
Chana Dal - 1cup
Jaggery- 1cup
Cardamom Powder-1/4 tsp
For Outer Covering:
All Purpose Flour- 1 cup
Semolina – 2 tbsp
Salt To Taste
Oil - 2 tbsp
Ghee As Needed
Preparation:
Take All purpose flour into mixing bowl.
Add semolina and water and make the sticky dough. Add oil and smoothen the dough and cover the bowl and rest the dough for one hour.
Next, take chana dal in a bowl and wash it.
Put the pan on the stove and add water. Let it boil.
Once water has come to boil, add chana dal and cook it well.
Cook Chana dal until fully cooked without making mushy. Drain off the excess water and let it cool.
Next add jaggery and cardamom powder, boiled chana dal and grind it the smooth paste.
Once the filling mixture is ready, remove it from the bowl and make a small sized ball.
Next, apply some oil on banana leaf and hands.
Take some dough press it like roti and place a filling ball in the center of the dough.
Make it a ball and lightly press with hands on the banana leaf.
Once the pan is heated, apply oil and place the bobbattu on the pan.
Roast the bobbattu on both sides.
Once done, take the bobbattu on to a serving plate and spread some ghee on both sides and serve hot. Similarly, make the remaining bobbatlu and serve hot with ghee.
Happy cooking!!