For the last day under Special Theme I have a sweet flat bread from the Andhra region of South India. We have many versions and names for this sweet bread . The Maharashtrians and the Gujrati ‘s call it pooran poli . In the Karnataka region they call it Holige or Obaatlu. For a North Indian these names are very confusing . I really did not know about the different names and I am glad I made this search to know more about this sweet bread.

I have made pooran poli but making Bobatalu is definitely different . Here I have used a mix of two daals whereas for Pooran Poli we make the pooran with just one daal . The basic procedure is the same .I am posting the recipe as Padma gave, but I had scaled it down.I had made this as a part of my Andhra Thali , and to tell you the truth I feel like making them all over again . These are actually very delicious .

Bobatalu

Dough

3 cups all purpose flour
1/4 cup oil
1 tbsp ghee
Pinch salt

Stuffing

11/2 cups Bengal gram
1 cup pigeon pea
3 cups jaggery
1/2 cup coconut, grated
1 tsp cardamom powder

Dough

In a mixing bowl add flour.
Add oil and ghee and rub well.
Gradually add water and knead to a soft dough.
This needs a good kneading to make it soft and pliable.
Cover and keep aside for at least an hour , two if you have enough time.

Stuffing

Wash and soak the daals for 30 minutes.
Cook them in an open vessel till soft.
Keep aside.
Place jaggery with 1 tbsp of water in a pot.
Cook till one boil and let this cool.
Strain this mixture into the cooked Daal.
Cook the daal and jaggery mixture, add cardamom powder and mash the daal very well .
Cook till this reaches a thick mass.
Add the grated coconut which is purely optional.
Let the mixture cool.

 

Making the Bobatalu

Make even sized balls from the stuffing .
If you intend making small sized Bobatalu then make these small.
Pinch out lemon sized balls from the dough and lightly roll it.
Place the stuffing in the centre and bring together the edges to seal the ball. Remove any extra dough.
These are best made on banana leaves , but I made them in between plastic sheets.
One can roll them with a rolling pin else they can be patted with your palms.
Roast on a griddle applying ghee on both sides .
Make the rest of Bobatalu in similar manner.


Print Recipe
Bobatalu
A delicious sweet flat bread from the Andhra region of South India which is stuffed with cooked lentils.
Course Indian Sweet
Cuisine Indian Cuisine
Prep Time 40 minutes
Cook Time 40 minutes
Servings
Ingredients
Dough
Stuffing
Course Indian Sweet
Cuisine Indian Cuisine
Prep Time 40 minutes
Cook Time 40 minutes
Servings
Ingredients
Dough
Stuffing
Instructions
Dough
  1. In a mixing bowl add flour.
  2. Add oil and ghee and rub well.
  3. Gradually add water and knead to a soft dough.
  4. This needs a good kneading to make it soft and pliable.
  5. Cover and keep aside for at least an hour , two if you have enough time.
Stuffing
  1. Wash and soak the daals for 30 minutes.
  2. Cook them in an open vessel till soft.
  3. Keep aside.
  4. Place jaggery with 1 tbsp of water in a pot.
  5. Cook till one boil and let this cool.
  6. Strain this mixture into the cooked Daal.
  7. Cook the daal and jaggery mixture, add cardamom powder and mash the daal very well .
  8. Cook till this reaches a thick mass.
  9. Add the grated coconut which is purely optional.
  10. Let the mixture cool.
Making the Bobatalu
  1. Make even sized balls from the stuffing .
  2. If you intend making small sized Bobatalu then make these small.
  3. Pinch out lemon sized balls from the dough and lightly roll it.
  4. Place the stuffing in the center and bring together the edges to seal the ball. Remove any extra dough.
  5. These are best made on banana leaves , but I made them in between plastic sheets.
  6. One can roll them with a rolling pin else they can be patted with your palms.
  7. Roast on a griddle applying ghee on both sides .
  8. Make the rest of Bobatalu in similar manner.

5 thoughts on “Bobbatlu – a stuffed sweet bread from Andhra”

  1. This poli is normally made with just Chana dal at home, but then we also have separate ones with split moong dal and toor dal..any dal with jaggary will make a great stuffing I know..you have made this so nicely and its so calling me Vaishali!

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook Auto Publish Powered By : XYZScripts.com