Andhra Bobbatlu/Obattu/Bhakshalu/Puran Poli/Holige( with step by step pictures)

Bobbatlu/Bhakshalu  a famous sweet of Andhra Pradesh and is also  popular in Karnatkaka as 'Holige' and as 'Puran Poli' in Maharastra. These are made especially as a  holy offering to God during festivals like Ugadi, Diwali,Ganesh Chathurdhi,Holi etc.,It is prepared using jaggery or sugar with Chanadal/Bengl gram/Senagapappu/Kadale bele for stuffing in Andhra style and Moong dal/Pesara pappu/hesaru bele in Karnataka Style recipe.Today I am showing Andhra style with chana dal filling,will share the Karnataka style soon..We can use maida or wheat flour for the dough/outer layer.I have used Maida for dough but it is always advisable to use wheat flour in place of maida as a healthy alternative. Sweets are always tasty and delicious,but are high in calories.If we are preparing them at home ,we can cut at least some calories  and make it more delicious,healthy by making some modifications and it is not possible when we buy them ready made.Ghee is a better option than refined oils,when consumed in moderation and again Jaggery is healthy than sugar so,better to opt for jaggery. As SrizKitchen is meant for easy and quick recipes, I am sharing the easiest method to prepare this Bobbatlu.

Preparation time : 30 mins

Cooking time : 40-50 mins

Yield : 5-7 bobbatlu

Ingredients :

For Stuffing :

Bengal gram/Chanadal/senagapappu/Kadale bele : 1 cup

Grated Jaggery/Bellam/bella : 1 cup

Cardamom/Elachi  : 2-3 (optional)

For Dough (outer layer) :

Maida/refined flour : 1 cup

Salt : 1/4 tsp

Melted ghee : 2 tbsp + For frying

Water : As per required

Method of Preparation :

1.Soak Chana dal/bengal gram in required amount of water for 1 - 2 hrs and boil it in a pressure cooker for 1-2 vissils only,the dal should be separate (see the below picture for reference) but not mashy. Strain the excess water  and keep them aside.

[caption id="attachment_695" align="aligncenter" width="600"] Soaked chana Dal in water[/caption]

2.In a wide bowl, add Maida,salt, 2 tbsp of melted ghee,mix them thoroughly and add required amount of water to make dough.The consistency of the dough should be very loose(unlike the regular dough for roti and chapathi,which is thick).Cover the dough with wet cotton cloth and set it aside for 20-30 mins.

[caption id="attachment_697" align="aligncenter" width="600"] Dough,grated jaggery and boiled Chana dal[/caption]

3. Meanwhile, grind the soaked Chana dal/Bengal gram in a mixer grinder once,then add grated jaggery,Cardamom and grind it once again finely into smooth paste.

[caption id="attachment_698" align="aligncenter" width="600"] Dough and chanadal-jaggery paste[/caption]

4. Make lemon sized balls out of this paste and keep aside. Make small balls out of the dough (the size of this balls should be smaller than the chana dal balls).  Take an aluminum foil/plastic cover/banana leaf on a rolling stone which we use for making rotis, grease the foil with oil/ghee and place one ball on it and  flatten it using fingers.

[caption id="attachment_699" align="aligncenter" width="600"] Dough flattened with fingers[/caption]

5.Place chana dal ball on the flatened dough and seal the edges properly.

6.Now flatten each ball using fingers or  roll the dough by placing foil/plastic paper on either sides with rolling pin like a paratha .

[caption id="attachment_702" align="aligncenter" width="600"] Flattened dough with chana stuff[/caption]

7. Now heat a dosa tawa and place this poli/bobbatu on the tawa carefully and fry it on both sides on a medium flame until light brown spots appear by smearing ghee as per required.

[caption id="attachment_703" align="aligncenter" width="600"] Bobbatlu/Bhakashalu[/caption]

8.Repeat the process for the other polis also by greasing the foil/plastic cover with oil/ghee before making every poli.

9.Serve hot or cold. Can store them for 2 days  by keeping them in a airtight container and for 4 -6 days if refrigerated.

[caption id="attachment_715" align="aligncenter" width="1024"] Bobbatlu/Obattu/Bhakshalu/Puran Poli/Holige[/caption]

Note :

1.You can replace maida with Wheat flour for making dough.

2.In step 2, after making the dough,instead of covering with wet cloth, pour oil over the dough and keep aside for extra softness.

3.You can replace jaggery with sugar powder/sugar.

4.The dough should not be thick,or else bobbatlu/poli becomes dry.

5.The chana dal ball should be larger in size than dough ball, otherwise the poli or bobbatlu becomes hard and thick.

6.You can use  chana dal strained water in making dough in step 2.

7.The filling should not be too loose, or else it comes out of the dough while pressing/rolling.