Bobbatlu recipe, Puran Poli, Holige popularly known as Bobbatlu in Telugu is a traditional sweet flat bread. It is made of lentils and jaggery as stuffing and covered with maida or wheat flour. Bobbatlu is made mainly during festivals like Ugadi in Telugu states.
Bobbatlu is very popular in the states of Karnataka as Holige, Maharashtra as Puran Poli, bhakshalu in some parts of Telugu states. People think that making of Bobbatlu is very difficult, but if we master it, it would become very easy to make. We need to have patience to prepare it and a little planning too. Yes, I do agree that the process is very long but interesting too.
Bobbatlu is served with ghee and milk. We use two varieties of lentils to make bobbatlu. We can use either chana dal or moong dal to make bobbatlu. Chana dal takes a little longer time to soak and cook, but if we use moong dal, it would be done fast. To make the outer covering normally all-purpose flour or maida is used. But people with health issues and health conscious can use wheat flour, but the outer layer would be thicker than that of Bobbatlu made with maida.
Follow the below mentioned tips to get the perfect bobbatlu without any breaks. Soak maida for at least 2 hours or more. As the time of dough soaking increases the thinner the bobbatlu would be. Pressure cook dal with mentioned water only. Preferably for 1 cup of dal use only 2 cups of water. Excess water means more cooking time, instead use less water. Just 1:2 ration for dal and water. Soaking the dal takes lesser time to cook. The dal dough should be stiff and without any moisture. We should be able to make roundel out of it.
Puran poli, holige and bobbattu are similarly made but not the same. The procedure and the ingredients are almost same but the texture and the thickness differs. Puran poli is a little bit thicker that that of bobbattu, whereas in holige suji or semolina is also included in the maida dough. This would give a crispy texture to the holige.
Bobbatlu Recipe | How to make Bobbatlu
Ingredients
- 1/2 Cup Chana Dal
- 1/2 Cup Jaggery
- 1 Cup Maida/All Purpose Flour
- 5 tbsp Oil
- 1/4 tsp Cardamom powder
Instructions
- Soak chana dal for one hour.
- Meanwhile make the dough with maida.
- In a wide mixing bowl add maida and a pinch of salt.
- Add little water and make soft dough.
- Add 1 tbsp oil and knead the dough well.
- Add 2 or 3 tbsp oil and cover the dough to rest.
- Let the dough rest for at least 2 hours.
- If it is more than that also it would be fine.
- Let the dough rest as much as time as possible to get soft and thin obbattu.
- Add 1 cup water to the soaked chana dal and pressure cook it for 3 to 5 whistles.
- Let the cooker cool down completely, mash the dal.
- If any excess water found just drain it before mashing.
- Add jaggery and let it cook for another 5 to 10 minutes.
- The dal dough should leave the cooker bottom and turn into a single mass.
- Add cardamom powder and mix it again.
- Let the dal stuffing cool down completely.
Making of Bobbatlu:
- Use banana leaf or any plastic sheet to make bobbatlu.
- Grease both hands with oil, and also apply oil to the surface wherever making bobbattu.
- Take a small portion of the maida dough. Flatten it.
- Take small roundel of the dal dough.
- Place it on the maida dough and seal it from all edges.
- Remove the excess maida dough.
- Gently press in the center and slowly pat it in circular motion.
- While patting on it make bobbattu into a thin disc.
Cooking Bobbttlu:
- Heat tawa on a medium flame.
- Apply a little oil or ghee and spread it across.
- Gently place the sheet with bobbattu on it and slowly remove the sheet.
- Cook bobbattu on a medium flame.
- Flip it and cook till it turns light golden brown.
- Transfer it to a wide plate. Repeat the same with the rest of the dal dough.
- Serve bobbattu hot or cooled with milk or ghee.
