Authentic Homemade Bobbatlu: A Traditional Indian Sweet Delight

Ingredients

  • 2 cups Chana dal (Bengal gram)
  • 2 cups Jaggery
  • 1 cup Refined flour
  • 1 cup Whole wheat flour
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Cardamom powder
  • 1 cup Water
  • ½ cup Ghee

Steps and instructions

  1. Start by washing the chana dal under cold water until the water runs clear. Soak it in enough water for 4-5 hours.
  2. Drain the water and add the soaked dal in a pressure cooker with 2 cups of water. Pressure cook until dal is softened.
  3. Mash the cooked dal using the back of a ladle. Add jaggery to the dal and cook on low heat until the jaggery is melted and mixed with the dal.
  4. Add cardamom powder and mix well. Cook until the mixture thickens. It may take 30-40 minutes for the mixture to thicken.
  5. Let the mixture cool down. Once cooled, make small balls from the mixture and keep aside.
  6. In a bowl, mix whole wheat flour, refined flour, turmeric powder and ghee. Add water and knead to make a soft dough. Cover the dough and keep aside for 20 minutes.
  7. Make small balls from the dough. Take one ball and roll to make a small puri.
  8. Keep a ball of the dal mixture over the puri and close the ends. Roll again to make a 6 inch disc.
  9. Heat a griddle and transfer the bobbatlu on the griddle. Cook until browned from both sides. Apply ghee on both sides while cooking.
  10. Repeat with the remaining dough and dal mixture. Serve the bobbatlu hot.

Tools for making

Recipe variations

  • Use all-purpose flour instead of refined flour for a lighter crust.
  • Try using different types of lentils or legumes, such as moong dal or urad dal, instead of chana dal.
  • Add chopped nuts like cashews or almonds to the dal mixture for added texture and flavor.
  • Experiment with different sweeteners like coconut sugar or maple syrup instead of jaggery.
  • Add a pinch of saffron strands to the dal mixture for a fragrant twist.
  • For a gluten-free version, substitute the wheat flour with a gluten-free flour blend.
  • Make a savory version by replacing the sweet filling with a spiced vegetable or lentil filling.
  • Add a teaspoon of rose water or orange blossom water to the dal mixture for a floral aroma.
  • Include a teaspoon of grated coconut or desiccated coconut in the dal mixture for a tropical flavor.
  • For a vegan option, replace ghee with coconut oil or any other plant-based oil.

Recipe overview

Bobbatlu, also known as Puran Poli, is a classic Indian sweet flatbread savored on various occasions across different parts of India. This recipe uses chana dal (Bengal gram), jaggery, refined flour, and a blend of spices to create a delectable dessert that is sure to satisfy your sweet tooth. The process involves preparing a sweet filling with the dal and jaggery, enveloping this filling in a soft dough made from the flours, and then cooking on a griddle until golden brown. Each bite offers a perfect balance of sweetness and texture, making it a beloved treat for both children and adults alike. The recipe takes around 1 hour and 30 minutes to prepare and cook, but the end result is absolutely worth it! So, wear your apron and step into the kitchen to whip up these delicious Bobbatlu.

Common questions

  1. How long does it take to soak the chana dal? Soak the chana dal for 4-5 hours.
  2. How do I know when the chana dal is cooked? Pressure cook the dal until it is softened.
  3. How long does it take for the mixture to thicken? It may take 30-40 minutes for the mixture to thicken.
  4. How long should I let the mixture cool down before making balls? Let the mixture cool down completely before making balls.
  5. How long should I keep the dough aside after kneading? Keep the dough aside for 20 minutes to rest.
  6. How big should I roll the puri before adding the dal mixture? Roll the puri to a small size, just big enough to hold the dal mixture.
  7. How do I cook the bobbatlu? Cook the bobbatlu on a griddle until browned from both sides, applying ghee while cooking.
  8. Can I make the bobbatlu in advance? Yes, you can make the bobbatlu in advance and reheat them before serving.
  9. How should I store the leftover bobbatlu? Store the leftover bobbatlu in an airtight container in a cool place.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the dough and dal filling.
  • Pressure Cooker - Used to cook the chana dal until softened.
  • Griddle - A flat cooking surface used to cook the bobbatlu.
  • Ladle - Used to mash the cooked dal and mix it with jaggery.
  • Rolling Pin - Used to roll the dough and shape the bobbatlu.
  • Spatula - Used to flip and transfer the bobbatlu while cooking.
  • Knife - Used to cut the bobbatlu into pieces for serving.
  • Serving Plate - A plate or platter to present and serve the prepared bobbatlu.

Origin stories

Bobbatlu, also known as Puran Poli, is a traditional Indian sweet that holds a special place in the celebrations of many festivals across different regions of India. The intriguing aspect about Bobbatlu is that it carries different names and slight variations in ingredients across the various regions. In Telangana and Andhra Pradesh, it is popularly known as Bobbatlu or Bakshalu. In Maharashtra, it's called Puran Poli, and in Gujarat, it's known as Vedmi. The stuffed sweet bread has its roots steeped in the rich culinary traditions of India, a testament to the country's diverse food culture. It is often relished with a dollop of ghee or a side of milk or even coconut milk in some regions. The sweet filling inside Bobbatlu is made from boiled, mashed Chana dal and jaggery, while the outer covering is a kneaded dough of wheat flour. This delightful dish is not just food, but a reflection of India's regional nuances and a celebration of its festival spirit.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.