Bobbatlu Recipe | Obbattu Recipe

Bobbatlu recipe with step-by-step pictures and video. Bobbatlu often known as Obbattu or Holige is among the sweets that’s made throughout festivals like Ugadi, Ganesh Chaturthi and Gudi Padwa. Additionally, a favourite Diwali Sweet too. This scrumptious South Indian model flatbread is full of a candy, fragrant filling fabricated from chana dal or tuvar dal.

In Telugu language, these flatbreads are referred to as bobbatlu or bobbatu. In Kannada language, they’re known as Holige or Obbattu. The same 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 totally different from the Puran poli recipe I had shared earlier.

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

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

Ideas for making greatest bobbatlu or Holige recipe

1. The dough must be kneaded very properly. It must 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 properly and floor properly. 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 may 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 turn out to be dense and arduous.
9. In accordance with my aunt, its greatest to have puran yantra. When you do not need puran yantra, then the following most suitable choice is a grinder. When you make bobbatlu typically, then contemplate shopping for a puran yantra.

This recipe offers you the most effective bobbatlu. Additionally do word that getting ready bobbatlu takes a variety of time. So do plan and manage your time and actions earlier than making them.

Step-by-Step Information

Easy methods to make Holige or obbattu or bobbatlu recipe

A) getting 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 hold 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 smooth and pliable. Do add extra water if required.

7. The dough must be kneaded very properly to get a easy, smooth and elastic consistency.

8. Cowl and hold apart. Let dough relaxation for half-hour. You may unfold some oil all around 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 stress cooker. If you would like you may even soak chana dal for an hour.

Additionally add 2.5 cups water. You can even 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 stress settles down, then solely open the lid of the cooker and test if the chana dal is cooked properly. Take a couple of chana dals and mash it together with your fingers. They need to get mashed simply. Do take care because the dal could be very sizzling.

4. Pressure the chana dal and let it cool or turn out to be heat. Use the strained water for making Rasam or Katachi amti. You can even 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 easy consistency. If you’re unable to grind, then you may add 2 to three tablespoons or extra water. Grind at intervals. Grind, then scrape the jar and grind once more.

Your complete chana dal combination ought to have a easy texture. No entire or half chana dal must be seen within the floor combination. In any other case whereas rolling, the bobbatlu breaks. So do be certain to cook dinner the chana dal properly.

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 perimeters of the pan.

11. Then change off the flame and hold apart. Let the stuffing combination calm down.

12. Make medium sized balls from the combination and hold 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 together with your fingers. You can even use the rolling pin (belan) and flatten it.

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

4. Then begin convey collectively the perimeters.

5. Press the perimeters on the middle.

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

7. Stuff the dough balls this fashion and hold lined 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 it’s also possible to 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 may skip including ghee or oil if you would like.

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 may 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 may simply have them plain.

If you’re searching for extra Diwali sweets then do test:

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