Bobbatlu, the classic traditional festival sweet of Andhra is prepared in almost all homes for festivals like Sankranti and Deepavali. This flat bread which is stuffed with sweetened lentil mixture is popular in other parts of the country and goes by the name Puran poli, Holige, Obbattu, Paruppu poli, Vedhmi and Puranachi poli. Much loved among those with a sweet tooth.
Moong dal, maida dough, cooked and sweetened moong dal
Step by step bobbatlu preparation
Usually the choice of dal for the stuffing is Bengal gram aka chana dal in our state of Andhra. For a change I have made pesarapappu bobbatlu which has yellow moong dal instead of chana dal. Your choice of sweetner can be jaggery though I used sugar since I ran out of jaggery. You can even use tur dal in place of moong or chana dal.
In a medium sized bowl, add maida, a tbsp of oil, 1/2 tsp salt and mix. Add enough water to make a very soft dough. Oil the dough well, place lid and set aside while you do the rest of the preparation.
Bring 2 liters of water to a boil, add moong dal and cook on medium flame till the dal turns soft yet holds shape. Once the dal is cooked, drain the water (use this strained water to make chapati dough or rasam). Mash the dal with the back of a ladle and set aside.
Take a stainless steel bowl, add the fine granulated sugar and the dal. Mix and cook on low flame. The sugar will melt, keep stirring till the dal becomes a thick mass and there is no moisture. This could take a good 15 mts. Add 1/4 tsp salt and cardamom powder and mix well. Turn off flame. Allow to cool. Make small lemon sized balls and set aside.
Pinch some dough (same size as the sweet dal balls) and place on a greased banana leaf or a plastic sheet.
Flatten it into a disc which is the size of your palm. Place a ball of the sweetened lentil mixture in the centre and draw the edges of the dough from all sides to cover the ball completely.
Gently flatten the ball carefully with your fingers to form a 6â€³ to 8â€³ diamater flat circular bobattu. Do grease your fingers while flattening.
Heat a tava and place the flattened bobbatu on it. Roast on both sides till golden brown spot appear and very light grease with oil. Remove to a plate.
Prepare bobbatlu with rest of the dough and allow to come to room temperature.
At the time of serving, smear fresh desi ghee on top of each bobbatu and serve. They can be stored in an air tight container upto a week.
Bobbatlu can be served either warm or at room temperature.
By Sailu Published:
Pesarapappu bobbatlu is a traditional Andhra sweet. Learn how to make Telugu pindi vantalu like bobbatlu, special festival sweets prepared during Sanskranti