Bobbatlu/Obbattu/Puranpoli is a famous dish in south india which is prepared on almost every festive occasion.
- One cup chana dal(sanaga pappu)
- One to one and half cups of jaggery- powdered
- One tablespoon of poppy seeds(gasa gasaalu)
- Two cardamom pods, seeds powdered
- Purnam Wrap
- One cup all purpose flour (maida)
- Quarter cup of ghee
- Half cup of water
Prepare soft, pliable dough with all purpose flour, water and ghee(1 or 2 tablespoons).
Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal. The cooked dal must be rigidly soft and not broken. Drain using a colander. (We make a tasty rasam with this dal water called bhakshala rasam.) Spread out the cooked chana dal on a clean cotton cloth or on paper towels, for atleast one hour, so that all the moisture is absorbed from them.
Purnam: Using a food processor/blender make a paste of cooked and now completely dried chana dal and powdered jaggery, cardamom powder. Do not add water. The purnam should come out as firm ball. In case if it is more on the runny side or soggy, cook it on stove top on medium-low heat for about 5 to 10 minutes, continuously stirring and let it cool. This will definitely make the purnam firmer and that is what we want consistency-wise for this recipe.
Take the dough on a flat surface, add ghee and knead it for few minutes then punch with your fist few times. Pour ghee knead and punch, do these steps for at least 5 to 10 minutes. All this is to make the dough more pliable and when pulled, it should stretch without breaking.
Divide the dough into marble sized balls.
On aluminum foil or on the back of a steel plate (traditionally banana leaf is used), apply liberal amounts ghee and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
Lay the foil on the griddle and carefully using a spatula, separate the bhaksham from the foil onto the warm(not hot) iron griddle. Fry or cook it on medium-low heat, applying liberal amounts of ghee, till golden (14 carat gold), on both sides. Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove.
Serve them with ghee, chitrannam and some bajjis. Festival Feast is ready!
Recipe Contributed By:
V V K Gupta Voona
Time Taken: 60 minutes