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1/14/2011

Bobbatlu / Bhakshalu / Obbatu / Puran Poli

                       Wishing you all a very Happy Pongal / Sankranthi!!!!!!!!!
             

                     Obbatu or Babbatu  is on of the most favourite and important sweet for south indians.We make these sweet for every festival mostly in Sankranti festival.
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Ingredients:-

For Dough:-

All purpose flour / Maida -1 1/2 cups
Salt-1/2 tsp
Sugar-3 tsp
Ghee-4 tsp
Water- As requried
Oil-1 cup
Cardamom Powder-1/2 tsp (optional)

For Stuffing:-

Moong dal or Channa dal - 2 cups
Sugar-1 1/2 cup
Salt - 1/2 tsp


For making-
Aluminum foil or banana leaves


Method:-

In a mixing bowl add ghee,salt and sugar mix with hand whisk nicely for 5 minutes,then it look like a butter.after add maida ix it and make it into smooth dough by adding water to it.
  The dough should be smoother then chapathi dough.
Knead the dough and keep it aside for 2 minutes.
Then soak the dough in the oil as shown for 1 hour.

For Stuffing:-

First take a pan add moong dal and water and boil until the moong dal is half cooked. When it boiling add 1 tsp of salt.When u press the moong dal it should be hard but it should be cooked.It's important not to over cook the dal.
  Drain all the water in a bowl by using a colander.Don't throw the water we make a tasty with this dal water called kattu / masala dal gravy which is served with obbattu.Let it cool.

 Take out 4 tbsp of boiled moong dal and keep it aside for gravy.

Now add sugar and salt to it.Now transfer into a  grinder or mixture or food processor with the sugar Grind the whole mixture till smooth.Do not add water.
Add elachi powder to it and make the mixture into small round balls as shown.


Making Obbattu:-


On aluminum foil or on the bake of a steel plate (traditionally banana leaf is used), apply liberal amounts of oil.

take a small amount of maida dough spread it with hands to in round chapati and put the stuffing ball in the middle   and cover it by bringing the edges together.  As shown in the picture.



  Dip your fingers in oil and using them,flatten the ball,starting at the edges,gradully pressing towards the center,into a thin,flat,circular shape.
 Now heat on the pan,add some oil or ghee,lay the foil on the pan and carefully using a spatula,separate the obbattu from the foil onto the warm pan.

 Fry or cook it on medium-low heat,applying little amount of ghee,till golden color.Now fold into
side.

 Remove and serve with ghee and kattu.
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17 comments:

Swathi

Love boli delicious. Happy sankaranthi to you and your family.

aipi

this is my hubby's fav..looks so perfect!

US Masala

Indian Cuisine Blogroll

nice to see the step by step photos..looks yummy..

Hamaree Rasoi

Poli looks so perfect and delicious. Thanks for illustrating the step by step photographs.

Deepa
Hamaree Rasoi

Jaisy James

looks so delicious

Priti

Looks yum...Wish U n family Happy Pongal

Priya

U r tempting me with ur beautiful clicks,sooo delicious..

Madhu

Absolutely amazing.

RAKS KITCHEN

Your stepwise pics are more like a video! So much detailed pics :) POli looks so soft and yummy!

revathi

Happy Pongal to U and your family...first time here and I must say that U have a lovely blog with such wonderful recipes...Glad I bumped into ur blog and even more glad to follow ur blog.....keep rocking...visit my blog when sometime...
Reva

Pari

Wow, that's a detailed explanation, ,love this preparation.

FOODELICIOUS

Turmericnspice

it is so nice to c step by step pictures...i love puranpoli and now i do not have excuse not to make it.

Satya

Love bobbattu.. and with moongdal it is something different... lovely..

Suma Rowjee

I can gorge on these, some with just ghee and some with warm milk and ghee.. always a winner, even on a full tummy on a festival day!

Padhu

Love this very much with ghee .Very well explained with lovely pics

ila

Hi Divya...
Thanks for joining my space :)
U have wonderful and delicious space :)
wow such a detailed clicks.....
Yummy :)

Now Serving

mind-blowing step by step recipe - truly awesome! and I am sure it tasted as great as it looks :)

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