Bhakshalu
madhu bhakshali
madhuFoodography
Bobbatlu / Holige / Obbattu / Puran Puran COMMENT
My recipe, “Bobbatlu/Holige/Obbattu/Puran Poli/Pooran Poli”, a Ugadi special dish.Happy Ugadi, Yugadi and Gudi Padwa to my dear friends !!! Ugadi/Yugadi/Gudi Padwa is the New Year’s Day for the people of the Deccan region of India. It is celebrated with great fanfare among people from Andhra, Karnataka, Maharashtra and few other adjoining states.’Yuga’ is the word for ‘era’, and ‘ādi’ stands for ‘the beginning’ in Sanskrit. Yugadi simple means a beginning of a new era or year. Since I try to embrace all cultures and festivals after starting the food blog, I was thinking about what dish to post on this special day.
When I read that bobbatlu is traditionally prepared on this day along with other sweet and savory dishes, I immediately wanted to prepare it. Bobbatlu is nothing but a sweet stuffed Indian bread. While the dough can be made from all purpose flour, wheat flour, semolina, etc., the stuffing can vary from toor dal to chana dal to coconut and each region has its own variation and name to this dish. It is called as Bobbatlu in Andhra, Holige/Obbattu in Karnataka, Puran Poli/Pooran Poli in Maharashtra and simply Boli in Tamil Nadu. Though there are slight variations, the basic concept and flavors remain the same, a perfect example of unity among diversity 😉



Bobbatlu / Holige / Obbattu / Puran Poli / Pooran Poli

Print
Bobbatlu
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Course: Dessert
Cuisine: Indian
Author: Revathi Palani
Serves / Yields: 12
Bobbatlu | Puran Poli is a sweet stuffed Indian Bread made on the day of Ugadi. The stuffing can be anything from toor dal to chana dal to coconut.
Ingredients
Ghee - For cooking
For stuffing/Pooran
Chana dal - 1/2 Cup
Jaggery - 3/4 Cup
Water - 1/2 Cup (Adjust as needed)
Cardamom powder - 1/2 tsp
For Dough
All purpose flour | Maida - 1 1/2 Cup
Rava | Semolina - 1 1/2 Tbsp
Rice flour - 1 Tbsp (optional)
Salta pinch
Turmeric - 1/2 tsp (optional)
Butter - 3 Tbsp
Water - 1/2 Cup (Adjust as needed)
Instructions
First wash and pressure cook the dal with sufficient amount of water for about 3 whistle or until they are done.
While the dal is cooking we can start with the dough. First melt the butter in low flame, but do not brown it. Take a mixing bowl, add all the dry ingredients listed under "For dough". Add 2 Tbsp of melted butter to the dry ingredients and mix well to get combined. Now add water little by little to get a smooth and slight sticky dough. I needed about 1/2 cup of water for the desired consistency. Finally add the remaining butter and knead to get a smooth and elastic dough. Keep it covered for 15 minutes.
 
 
 
By now the dal would have cooked. Wait until the pressure subsides from the cooker, then remove the dal and immediately drain the excess water and transfer the dal to a plate and let it get cooled down to room temperature. Now grind it in a mixie until smooth without adding any water.
 
 
Now heat a pan, add this ground dal along with jaggery and mix them well in low-medium flame until the jaggery melts and the mixture becomes wet. With some jaggery, it would not melt enough to make the mixture wet. In that case, add 1/2 Cup of water and mix until the mixture becomes smooth and you should be able to make a ball. Add the cardamom powder, mix well and turn off the flame. Let the stuffing cool down until you can handle it with hands. Then divide the mixture and make equal sized balls.
 
 
 
Now will start with preparing the bobbatlu. Take the dough, knead it slightly and divide it into equal sized balls. Size of the dough ball should be smaller than the prepared stuffing ball. Now take a flat plate or butter paper/banana leaf/foil on a flat surface, grease with ghee or butter. Place one dough ball over it and just flatten it into a small c