Bobattu / Puran Poli – Sweet Lentil-Stuffed Indian Bread


Sankranti/Pongal, is the second day of the festival day when Surya, the Sun God is worshipped and on this day the newly harvested rice is cooked in new earthen pots until the cooked rice overflows from the pot.The overflowing symbolizes fertility and prosperity.A special sweet rice dish is prepared with dal, sugar or jaggery and rice called chakrapongali (rice pudding)…chakra meaning sweet and is cooked to honour and give thanks to God.I had posted this recipe earlier and you can find the recipe to Chakrapongali (also known as Sakkarai Pongal) here.
On this day the newly married daughters and sons-in-law are focus of attention and are gifted new clothes and jewellry by the elders of the family and all the family members are treated to an elaborate Sankranthi Vindu Bhojanam (festive meal)spread out on plantain leaves where all the members of the home sit down on the ground and enjoy the festive lunch spread. This is my all time favorite meals.

Besides the preparation of Chakrapongali ,some of the mouth-watering authentic flavours of Andhra cuisine like Semai Payasam(sweet prepared with vermicilli and milk), Bobattu(stuffed Indian sweet bread), Masala Vada (deep fried doughnut shaped lentil dumplings), Pulagamu prepared with fresh rice from the harvest and pesara pappu (split yellow moong dal) ,Kalagalupu Kura (mixed vegetable curry) with chikkudu kaaya(lima beans), vankaaya (egg-plant or brinjal),mulaga kaadulu (drumsticks), kanda (yam),plaintain(raw banana),teepi dumpallu (sweet potatoes),mixed vegetable stew,kobari perugu pachadi (coconut-yogurt chutney) and daddojanam (curd rice) are prepared in almost every Telugu home.

One of my favourite sweets we prepared this Sankranti is Bobattu which is also known by the name of Puran Poli or Bhakshalu.Its basically a bread with sweet-lentil stuffing prepared with refined flour,sugar or jaggery and split bengal gram lentil.Amma makes excellent bobattulu and am posting amma’s recipe on how to prepare them…(step by step process).In coastal Andhra its known by the name ‘bobattu’ and in the Telengana and Rayalseema region of Andhra its called as ‘bhakshalu’,though the basic recipe is the same..only the name differs.

Ingredients:
1 cup chana dal(split bengal gram lentil) soaked in water for 2 hours and drained
1 cup jaggery or sugar(you can adjust the sugar or jaggery according to your choice)
1 1/4 cups maida (refined flour)
enough water to prepare dough
3-4 tbsps oil
1/2 tsp cardamom powder
1 tbsp clarified butter/ghee
pinch of salt

Cook channa dal in a cup of water in a pressure cooker till it becomes soft and mushy.Cool.Grind to a fine paste.
Heat a pan and add the dal paste and sugar or jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing.Keep stirring on low fire so that it doesnt burn.
Add cardamom powder and pinch of salt and mix well.Turn off heat and cool.Prepare small lemon sized balls with this lentil mixture and keep aside.

Mix refined flour,pinch of salt,2 tbsps oil and enough water to make a very soft and sticky dough.Knead well.

Grease your hands with oil to knead the dough and take a small portion of dough and flatten it into a disc of the size of your palm. Place a ball of “sweet lentil ball” in the centre and draw the edges of the dough from all sides to cover the ‘sweet lentil ball’ completely.

Take a sheet of transparent plastic wrap or a plaintain leaf and gently flatten each ball carefully with your fingers to form a 6″ to 8″ diamater flat circular bobattu/poli (grease your hands while flattening).

Fry it on low flame on a hot griddle or tawa.Roast both sides till brown spots appear.

Smear with ghee on both sides when done.Serve warm with clarified butter/ghee.
Note:You can store the ‘bobattulu’ for a few days in an air tight container or in the refrigerator.

Indian Food,South Indian Cooking,Andhra Recipes,Recipes,Authentic Andhra,Amma

Bobattu / Puran Poli – Sweet Lentil-Stuffed Indian Bread

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  flour
  •   chana dal

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Published:

  • http://www.blogger.com/profile/3436295 Pradeep

    శైలుగారు, మీ బ్లాగులో ఉన్న అన్ని వంటకాల ఫొటోలు నాకు నోరూరిస్తున్నాయి. ఈ విషయం నాకు తెలిసిన అందరికి తెలియ చెప్పాలని, నా బ్లాగు నుండి లింకు కూడా పెట్టాను. ఇంత మంచి వంటకాలు తింటున్న మీ ఇంట్లో వాళ్ళు ఎంత అదృష్టవంతులో కదా. ఇంటి దగ్గరయినా లేకపోతిని కదా.
    If your computer cannot render telugu font then the below message is same as above.
    Sailugaaru, mI blaaguloo unna anni vamtakaala photolu naaku noorooristunnaayi. ee vishyam naaku telisina amdarikee teliyaacheppani, naa blaagu numdi liku pettesaanu. imta mamchi vamtakaalu timtunna mee imtloo vaallu emta adrushtavamtulo kadaa. imti daggarayinaa laekapotini kadaa.

  • http://www.blogger.com/profile/11513505 Paz

    Delicious-looking!

    Paz

  • http://www.blogger.com/profile/15339094 Kay

    I love Puran Poli (Opattu in Tamil, some call it poli too) Your Bobattulu looks so yummy!

  • LisaSD–in a nutshell

    Sailu–What a wonderful feast, and the bobattulu sound delicious!

  • Vineetha marathe

    hi……..thanks
    its really wonder.

  • priya

    sailu gaaru,
    mee vantalu amogham. Today ‘am going to make(try) beans patoli. if u can please tell me how can we make kanda pulusu. thnks

  • TEJA

    HI SAILU !

    I MADE BOBBATLU TODAY AS OUR MARRIAGE DAY IS HEADING SO..THEY CAME OUT PRETTY GUD N I HAVEN’T EXPECTED THAT I CAN MAKE THEM SUCCESSFULLY IN MY FIRST TRAIL…THEY R MY ALL TIME FAV SWEET N THANQ SO MUCH TO EXPLAIN IN DETAIL…

    LOOKING 4 MANY MORE..
    ALL THE VERY BEST…

    TEJA

  • kamalesh

    I want to recepi in telugu. Kindly seed it

  • lakshmi

    Hi Sailu,
    i tried doing the bobbatlu, it came out pretty good and tasty. Thanks for my favourite sweet dish you have published. This is really a good website for trying new south indian dishes with great tastes.

  • gayu

    Sailu

    Can i use ‘all purpose flour’ instead of Maida?

    • Sailu | Indian Food

      Yes

  • Sudha

    I don’t enter kitchen too often except to help my mother. But I am quiet interested in innovative cooking that enhances the nutritional value of a dish. And also keen on learning traditional dishes. When i was browsing for banana stem recipes came across your blog. Wow..its too amazing to miss. From then on have been a regular here. Bobattu recipe that you mentioned is what we have been following for ages. We experimented with wheat flour inplace of maida. I didn’t find much difference in taste. Nutrition wise wheat is healthier than maida. But dough made of wheat does not spread, so one has to make like a chapati dough and spread it using the rolling pin. People who are health conscious and heart patients can try this as it consumes less oil.

  • Pingback: Video: Making Puran Polis « Arun Shanbhag()

  • akhi

    Hi sailu garu thanks for the yummy recipes.. as ugadi is around the corner i want to prepare this one for the festival but the thing is i dont have a grinder to grind dal, can you please tell me any other way so that i can make this one?