Bobbatlu is a traditional and delicious dessert made with maida and chana dal pooranam. In Andra Pradesh, bobbattu is served with ghee(clarified butter). The method of preparation varies from place to place. These Puran poli is famous in Hyderabad.. So I want me to try this in Hyderabad style, so went to the shop and noted all the recipe in detail and made changes according to my taste and tried for the first time.. Surprisingly, it came out super taste like Hyderabadi Bobbatlu.. Am full happy of the outcome.. :) My hubby gave a big thumbs up... :)
For making the outer wrap:
- Maida - 1.5 cups
- Oil / Ghee - 1 tbsp
- Salt - a pinch
- Water - as required
- Oil - as required for toasting
- Bengal gram(sengapappu) - 1 cup
- Jaggery - 1 cup
- Cardamom powder - 1 tsp
- Coconut - 1.5 tbsp
- For the inner stuffing: Dry roast bengal gram till a nutty aroma comes, don't let it brown. Then soak it in water for at least 1 hour.
- Then cook bengal gram with water until soft but not mushy(It should still be in shape if you press it). Drain water from bengal gram and keep aside.I was not confident in pressure cooking bengal gram so cooked it in a open pan.
- Dry roast coconut till the moisture leaves. Grind bengal gram with jaggery to a coarse mixture- Use the pulse option in your mixer and press it on and off, don't make it to a fine paste.
- Add roasted coconut, cardamom powder to the grinded bengal gram jaggery mixture. Make small lemon sized balls to make the puranam(inner filling) and keep it ready.
- For making the outer wrap: Take maida in a bowl, add oil and salt, Mix well then add water little by little.
- Form a soft piliable dough just like chapathi dough. Allow it to rest for an hour
- Now take a small portion of dough on a greased plastic sheet and flatten it to form a thin disc. Then keep the puranam ball in the center.
- Seal it completely by pulling the sides to center just like how we make for stuffed parathas. Then flatten it the stuffed balls slightly. Dust flour if needed.
- Roll it to a thick or thin poli. Heat tawa carefully place the poli on the tawa, drizzle oil and cook the poli on both sides until brown spots appear. Serve hot with a tsp of butter.
- Adjust the sweetness of bengal gram stuffing according to your taste.
- While grinding take care not to make the bengal gram to a paste consistency. It should be coarse with one or dals popping out.
- Make sure you try them only when you have free time.
- Roll carefully to get perfect polis without the stuffing oozing out.