Bobbatlu Recipe | Obbattu Recipe

Bobbatlu recipe with step-by-step pictures and video. Bobbatlu also called Obbattu or Holige is among the sweets that’s made throughout festivals like Ugadi, Ganesh Chaturthi and Gudi Padwa. Additionally, a favourite Diwali Candy too. This scrumptious South Indian fashion flatbread is filled with a candy, fragrant filling made from chana dal or tuvar dal.

In Telugu language, these flatbreads are generally known as bobbatlu or bobbatu. In Kannada language, they’re referred to as Holige or Obbattu. An identical variation turns into the Puran Poli of Maharashtrian delicacies.

Usually maida (all goal flour) is used to make the outer protecting, which helps in making skinny bobbatlu. On this recipe I’ve used half-half of all goal flour (maida) and entire wheat flour. This recipe is completely different from the Puran poli recipe I had shared earlier.

For the stuffing of this basic South Indian candy flatbread, I’ve used cut up, husked Bengal gram (chana dal), jaggery, cardamom powder and nutmeg powder. You possibly can even put together the stuffing with cut up, husked pigeon pea lentils (tuvar dal) and provides the nutmeg a miss, in case you don’t have it at residence.

Among the finest bobbatlu is made by my aunt. When she had visited us, she had made bobbatlu for us and in addition gave me many ideas. A few of her ideas I’m mentioning beneath:

Suggestions for making finest bobbatlu or Holige recipe

1. The dough must be kneaded very effectively. It needs to be like elastic.
2. For rolling use rice flour because it helps in rolling evenly and skinny with out breaking the bobbatlu.
3. Some sooji (rava) will be added to the dough.
4. The extra oil within the dough, the higher is the feel of the bobbatlu dough.
5. Chana dal must be cooked effectively and floor effectively. If there are specks of chana dal within the floor stuffing, then the bobbatlu can break whereas rolling.
6. For the stuffing on this recipe, you possibly can both use chana dal or tuvar dal (arhar dal).
7. Additionally if the chana dal are just below cooked, then the jaggery turns into arduous when the combination is cooked.
8. Don’t overcook or brown the bobbatlu an excessive amount of as then they grow to be dense and arduous.
9. In keeping with my aunt, its finest to have puran yantra. When you would not have puran yantra, then the subsequent most suitable choice is a grinder. When you make bobbatlu typically, then contemplate shopping for a puran yantra.

This recipe offers you among the finest bobbatlu. Additionally do word that making ready bobbatlu takes loads of time. So do plan and manage your time and actions earlier than making them.

Step-by-Step Information

How you can make Holige or obbattu or bobbatlu recipe

A) making ready outer dough for bobbatlu

1. In a sieve, take 1 cup entire wheat flour, 1 cup all goal flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.

2. Sift and maintain apart.

3. Add about ⅓  cup water.

4. knead frivolously. Do add water as required.

5. Then add 5 tablespoons oil and proceed to knead.

6. Knead until all of the oil is absorbed. Mainly you’ll have to knead for about 7 to eight minutes until all of the oil is absorbed and the dough turns into very mushy and pliable. Do add extra water if required.

7. The dough needs to be kneaded very effectively to get a clean, mushy and elastic consistency.

8. Cowl and maintain apart. Let dough relaxation for half-hour. You possibly can unfold some oil everywhere in the dough additionally.

Making candy stuffing for obbattu

1. When the dough is resting, you can begin with the bobbatlu stuffing. Rinse after which take 1 cup chana dal in a stovetop strain cooker. In order for you you possibly can even soak chana dal for an hour.

Additionally add 2.5 cups water. It’s also possible to use toor dal (arhar dal, pigeon pea lentils) as a substitute of chana dal.

2. Strain cook dinner for six to 7 whistles on medium warmth.

3. When the strain settles down, then solely open the lid of the cooker and examine if the chana dal is cooked effectively. Take just a few chana dals and mash it along with your fingers. They need to get mashed simply. Do take care because the dal may be very sizzling.

4. Pressure the chana dal and let it cool or grow to be heat. Use the strained water for making Rasam or Katachi amti. It’s also possible to knead atta with this water or add it to gravies or dals.

5. Then add the chana dal in a grinder jar.

6. Add 1 cup jaggery. I’ve used natural jaggery and therefore not dissolved in water after which strained it. Additionally add ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.

7. Grind to a clean consistency. In case you are unable to grind, then you possibly can add 2 to three tablespoons or extra water. Grind at intervals. Grind, then scrape the jar and grind once more.

Your entire chana dal combination ought to have a clean texture. No entire or half chana dal needs to be seen within the floor combination. In any other case whereas rolling, the bobbatlu breaks. So do be sure that to cook dinner the chana dal effectively.

8. Warmth 1 tablespoon ghee in a pan.

9. Add the bottom chana dal+jaggery combination.

10. On a low flame stirring non cease, cook dinner the combination until it begins to go away the sides of the pan.

11. Then swap off the flame and maintain apart. Let the stuffing combination settle down.

12. Make medium sized balls from the combination and maintain apart. Cowl them in order that they don’t dry out.

Stuffing and Rolling Holige

1. Pinch a medium sized ball from the dough.

2. Gently flatten it along with your fingers. It’s also possible to use the rolling pin (belan) and flatten it.

3. Place the chana dal stuffing ball within the flattened dough.

4. Then begin carry collectively the sides.

5. Press the sides on the middle.

6. Then flatten the middle and gently roll the stuffed dough ball between your palms. To see the strategy of stuffing and sealing, do examine the video embedded above.

7. Stuff the dough balls this fashion and maintain coated with a kitchen serviette, in order that they don’t dry out.

8. Place the stuffed dough ball on rolling board and sprinkle some rice flour. As an alternative of rice flour you can even use all goal flour.

9. Gently roll to a big bobbatlu. Add rice flour as required whereas rolling.

Cooking bobbatlu or Holige

1. Warmth a tawa. Sprinkle some flour on the tawa and it ought to get golden (wipe off this flour). Then gently place the bobbatlu or Holige on the tawa.

2. Roast the Holige until one aspect is golden after which flip.

3. Unfold some ghee or oil on this aspect. You possibly can skip including ghee or oil in order for you.

4. Flip once more and roast the second aspect of Holige until golden.

5. Unfold some ghee or oil on this aspect too.

6. Fold after which serve bobbatlu. Or you possibly can simply carry them and place them in a roti basket, in order that the bobbatlu stay heat. Serve bobbatlu or Holige with milk or ghee by aspect. Or you possibly can simply have them plain.

In case you are on the lookout for extra Diwali sweets then do examine:

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This Bobbatlu Recipe from the archives, initially printed in April 2017 has been up to date and republished on February 2023.