Bobbatlu, Bobbatu, Pooran poli, holige, Obbatu all these are similar recipes. The name changes with the region. Bobbattu/ bobbatlu is an traditional andhra special sweet dish. It is an Indian sweet bread which is cooked across the country with slight variations. It is a mouth-watering healthy sweet. Bobatlu a stuffed sweet mainly made with maida, chana dal, and jaggery. Across Andhra, it is mainly cooked during the festival of Ugadi- Telugu New year.
Bobbatlu preparation in other states:
In almost all states the outer covering for bobatlu is made with maida and in some states like Telangana, it is called bakshalu and is made with wheat flour and is referred to as Indian sweet bread by non-Indians. You can make it with Maida or wheat flour or a mix of both. Generally, maida is preferred because it is easy to spread and it will be softer. In Karnataka, it is called obbattu or holige and in Tamilnadu, it is called Poli it is made very thin, flat so you definitely need maida to get that thin form.
Bobatlu called Pooran poli in Maharastra is very famous in their cuisine. it is usually prepared during festival times, using condiments like dry ginger, nutmeg, etc. as ingredients that give a special taste and aroma. Chana dal is made into a fine paste and is stuffed in the bobatlu but in Telangana it is made into a coarse paste. Both are tasty, but I prefer the coarse one as it is nice to feel the grainy sweet. If you use wheat flour ( since it is healthier over maida) then you have to make it small and thick.
Jaggery is generally used to make bobatlu, but you can even use sugar or brown sugar. Instead of chana dal Toor dal is also used in some states. An addition like coconut is also used in Konkan style of cooking. For the flavoring cardamom or elaichi is added to the stuffing.
Bobbatlu, one of the most opted Andhra special dishes, can be stored in the refrigerator for 2 weeks. Store it in an air-tight container.
Serving tips:
- Serve it hot while eating with ghee or hot thick milk.
- If it is stored in the refrigerator heat it on a hot tawa with 1 tsp of ghee and serve it.
Here I’m giving a simple bobbatlu recipe with step by step images made in Andhra style. Ingredients are very simple and easily available, hence this dish can be relished anytime.
Ingredients needed to prepare bobbatlu:
For Outer Covering
- Maida – 1 cup
- Salt – 1 pinch
- Oil to knead
- Water
For Stuffing
- Channa dal – 1/2 cup
- Jaggery- ½ cup (powdered) ( can be adjusted according to the taste level)
- Water
- Ghee – 1 spoon and extra ghee for roasting
Step by step recipe for bobbatlu/Pooran Poli:
Stuffing:
- Soak chana dal for at least half an hour and pressure cook it for 4-5 whistles. Once the pressure releases, let it cool and drain the excess water. Don’t throw the drained liquid. It can be used to make rasam or can be added in any curries.
- Transfer the drained chanadal into a mixie jar and grind it into a smooth paste.
- Take a kadai and add 1tbsp of ghee and add powdered jaggery
- Add little water and let the jaggery melt. Keep stirring till it melts.
- Transfer the chana dal paste into the jaggery and add crushed cardamom. Keep stirring this on a low flame.
- Once it becomes thick and holds shape transfer the content into another dish. Let it cool.
Outer Covering:
- Take maida in a kneading dish and add a pinch of salt and oil and make a dough similar to a roti dough. Knead it well. Apply oil over the top of the dough so that it doesn’t dry. Leave it for at least an hour.
Preparation of the bobbatlu:
- Take a lemon sized piece of the dough and spread it with your hand. Place a lemon sized round ball of the stuffing and place it over the dough. As in the image.
- Fold the outer covering over the stuffing from all sides.
- Spread it with your hand. No need it to use a rolling pin.
- Transfer the bobbatu on to a hot tawa and add ghee.(even oil can be used but ghee gives out that awesome flavour). Fry it on both sides.
Enjoy traditional Andhra special sweet Bobatlu. Do let me know if you like the dish in the comments.
