Bobbatlu (bakshalu)
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A soft flatbread stuffed with sweet chana dal and jaggery, roasted with ghee for Ugadi and other festivals.
Region: Andhra PradeshOccasion: Ugadi, Sankranti, Varalakshmi Vratam and weddingsTime: 1½ hours + 2 hours restingServes: Makes about 12Vegetarian
Ingredients
- For the dough: 1 cup maida or fine wheat flour, a pinch of turmeric, a pinch of salt, ¼ cup oil, water
- For the filling: 1 cup chana dal, 1 cup grated jaggery, ½ tsp cardamom powder, 2 tbsp grated coconut (optional)
- Ghee for roasting
Method
- Knead the flour with turmeric, salt and water into a very soft, sticky dough. Pour the oil over it and rest for 2 hours.
- Cook the chana dal in water until soft but not mushy. Drain completely.
- Cook the dal with jaggery, stirring, until it thickens and leaves the pan. Add cardamom and coconut. Grind to a smooth, firm filling when cool and shape into balls.
- Flatten a ball of dough on an oiled banana leaf or plastic sheet, place a ball of filling in the centre, close it and pat it out thin.
- Roast on a hot tava with ghee until golden spots appear on both sides.
- Serve warm with ghee or milk.
History
Sweet stuffed flatbreads are made across peninsular India. In Telugu they are called bobbatlu or bakshalu.
Significance
Bobbatlu are a must on Ugadi, the Telugu New Year, and are offered during pujas and served at weddings.