Bobattlu ( Andra Special Sweet)


In Andra Bobattlu is made during Ugadi festival....that is Telugu New Year. Tamilians call this 'Poli' It can be cooked with even coconut-sugar stuffings in it. But here.....I have given the original Andhra style with chana dal stuffings. Do you know?......it was strange for me, when Southern Tamils called this sweet as 'Ommitu' or 'Bholi'. I was initially confused. Later discovered......they have usual tendency to pronounce any 'paa' sound has 'bha'.....like they started telling 'Bhoori' for 'Poori'. I went hysterical for days!!! Anyway.....whatever you pronounce or call it, but try it. Its AWESOME!!!

Ingredients:

Maida/clarified wheat flour 3 cup
Salt
Turmeric 1/4 spoon
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clarified butter/sesame oil 1 cup

Dough Preparation:

1. In a large bowl add maida flour. mix well salt, turmeric and soda in warm water.

2. Add this water now to flour and prepare a smooth dough.

3. Add ghee/oil for further smooth finish. Now wrap the dough in a wet cloth and leave it for 1 hour.

4. After an hour add 1 half cup of oil to the dough and once again set it aside. leave the oiled dough for at least 4 hours/till the oil gets absorbed.

5. Then make small roundel by only using oil on your hands. Never use dry flour here like making chappathi/poori.

Ingredients:

Chenna dal/bengal gram/kadalai parrupu 1-2 cup
Jaggery 1-2 cup
Freshly grated coconut
Til seeds/black sesame seeds 4-6 spoon
Cashew nuts 1/2 cup
Cardamom 8-10 powdered
Color (optional)
Oil 1/4 cup

Poornam Preparation:

1. In a pressure cooker boil dal with little water to one whistle or simply semi cook. make sure of dal is still intact at the same time cooked well.

2. In a pan add oil and fry chachew nuts and sesame seeds. Add cardamom powder and jaggery. Let jaggery to melt freely. Later add cooked dal + grated coconut. Cook on low flame till all water gets absorbed. Let the poornam be semi-solid and not watery anymore. If it is watery cook further. (watery poornam may ruin the poli).

Poli Preparation:

1. Take a polythene sheet and smear it with excess of ghee. Now take dough roundels and place on it. Cover the dough with the sheet above. Press with your hands. Make it thin as possible. At the same time not tearing it further. Now place 1-2 spoon of poornam in the centre of the dough and close it carefully. Once again press it flat using your oiled hands.

2. In a tawa add 1-2 spoons of ghee/butter and place this poli and toss them both the sides. One can repeat it for more polies.

Note: One can also make coconut poli with same procedure but with sugar in place of jaggery.