Bobbatlu Recipe with step by step instructions.తెలుగు వెర్షన్.
Bobbattu is an Andhra sweet which is usually served on auspicious ceremonies or also served as Naivedyam to the God.it is called with different names in different regions.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.
The one which I made was Andhra style.The filling stuff is very much similar to Poornam boorelu stuff.The inner stuff is usually prepared with Chana Dal and jaggery.but I have also added the roasted almonds, cashew nuts, pistachios & peanuts powder.it gives an extra taste to the dish.frying the Bobbattlu in ghee/clarified butter enhances the taste.you can also use desiccated coconut powder or freshly grated coconut to the mixture if you like.
few points to keep in mind while making Bobbatlu
1.If you are using Maida, you need to knead the dough very soft.That is, it should contain a little more moisture than usual.
2.when the maida dough has a little extra moisture it becomes almost impossible to use the rolling pin as the dough sticks to the pin.
3.so you need to pat the Bobbatlu with your fingers applying some ghee.
4.if you are using wheat flour you can use the Rolling Pin to flatten the dough.
5.few people may experience little difficulty in making the inner stuff.
6.the dish gets spoil if the inner stuff isn’t good.that is you can’t make Puran Poli with a watery inner stuff.
7.for that you need to boil the Chana Dal perfectly.
8.The Dal shouldn’t turn mushy until you press with your fingers and should also retain the shape.
9.if the moisture in the Dal is less, then eventually the filling mixture will turn hard.
10.smear a spoonful of ghee on each bobbattu while stacking.
In Andhra, this is served in almost all wedding, pooja, birthday ceremonies.It is wrapped with a thin plastic sheet.I always would like to have it first and I will ask them for the second one.I don’t even mind what they think about me :).This beautiful sweet is also available in almost all the sweet shops in Andhra & Hyderabad.I prefer buying them than making on my own as it takes a little more time.but for Naivedyam, I make it at home.I hope you try and enjoy this beautiful Recipe.
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Text version of Bobbatlu recipe
Andhra Style Bobbatlu recipe made with Chana Dal, Jaggery, and dry nuts powder
- 250 g Maida flour or wheat flour
- 1/8 cup semolina/sooji
- ¼ tsp salt
- 2 tbsp oil
- Water as required
- 1 cup or 200 grams Chana Dal/Split Bengal gram
- 200 grams jaggery powder
- 200 ml water (for the syrup)
- 15 almonds
- 15 cashew nuts
- 15 pistachios
- ¼ cup peanuts roasted and peeled
- ¼ cup desiccated coconut(optional)
- 3 cardamoms
- A plastic sheet
- ¼ cup ghee/clarified butter
Take all-purpose flour or wheat flour into a mixing bowl.
Add a pinch of salt, oil, semolina/sooji and mix well.
Add water little by little and knead into a soft dough.
Apply some oil to prevent it from losing the moisture and Leave it for 30 minutes.
Rinse Chana Dal for 2 times.
Taking it into a vessel, pour water up to the 1-inch above the level of dal.
Keep on high flame and bring to a boil.
Cook until the Dal is cooked perfectly.Dal should be perfectly cooked but should still retain its shape.
Turn off the flame and strain out the water.keep aside.
Grind 4 cardamoms and 2 tbsp sugar together and keep aside.
Dry roast the almonds, cashew nuts, pistachios for 2 minutes, put them in a grinder with roasted peanuts and make into a powder.
Grind the boiled Chana Dal and combine all the powders together.
Put the jaggery powder in a pan.
Pour water, mix well and cook until it starts to boil.
When the syrup starts to boil, add cardamom powder, filling mixture and combine well.
Turn off the flame and divide the mixture into equal parts.
Take a big lemon-sized dough and pat it into palm size.
Put the filling mixture on it and close it covering the edges of the dough.
Pat it with fingers again like a chapati or you can rolling pin.
Heat a pan, add ghee and put the bobbattu into the pan carefully.
Fry it both sides evenly and take it into a plate.apply a little ghee again.
Video version of Bobbatlu recipe