Bobbattu (also known as Obbattu, Puran Poli, or Holige) is a perennial favourite in our family, especially with my father who cannot have enough of them. I learnt to make it from Amma. When I was an apprentice under Amma’s watchful eye, everything was fine. However, the first few times I tried to make Bobbattu by myself, we had scrambled Bobbattu.
Amma would not let me give up and finally, I learnt to make good Bobbattu.
I made them yesterday for Ugadi and dedicate this recipe to Arnab, my cousin, who seems to be crazy about them!
If you have some Poornam leftover, try Poornam Boorelu or Obbattu Saaru or Holige Saaru.
- Chana Dal – 1.5 Cup
- Grated Jaggery or Sugar – 1.5 Cup
- Cardamom Pods – 8
- Grated Coconut – 1/2 Cup
- Maida/Refined Flour – 2 Cups
- Oil – 3 tbsp
- Salt – 1/2 tsp
- Ghee – 4 tbsp
- Turmeric – a pinch (optional)
Method to Make Bobbattu
To make Poornam/Puran:
- Pressure cook the Chana Dal with 2.5 cups of water for 3 whistles.
- Using a colander, drain the dal completely. There should be no water.
- Peel the cardamom and crush the seeds.
- When the dal cools, grind it along with grated jaggery or sugar and crushed cardamom seeds.
- In a heavy bottomed vessel, heat 2 tbsp ghee and the chana dal paste to it.
- Over medium heat, cook the paste while stirring constantly.
- Cook the paste till:
- it is transparent and light golden brown.
- the excess water, if any, has evaporated.
- Set aside to cool completely.
You will know the Poornam is ready when it starts to form a crust at the bottom. 🙂
To make the dough:
- Add salt and turmeric to the maida.
- Adding small quantities of water to Maida, knead to form a pliable dough (same consistency as for poorie).
- Add 2 tbsp of oil and knead well.
- Pour 1 tbsp of oil over the kneaded dough.
- Mix with a light hand.
- Cover with a bowl and let it rest for about an hour.
To make for the Bobbattu, Obbattu, Puran Poli or Holige:
- Make 1.5″ balls of the Poornam.
- Make 2″ balls of the maida dough.
- Roll the dough into a 3″ puri.
- Place the Poornam ball in the centre of the puri.
- Fold the edges of the puri over the Poornam and form a smooth round shape.
- Gently roll out into a 6″ round or till the poornam just starts to show through the maida covering.
- On a hot tava/griddle, drizzle 1 tsp of Ghee.
- Place the Bobbattu on the tava.
- Cook over medium heat for 3-4 mins till golden brown spots begin to appear.
- Flip over, drizzle a little ghee along the edges, and cook for 3-4 mins.
- Repeat to make more Bobbattus.
- When you make the puri out of the dough, ensure that the centre is thick and outer edges are thin. This is to ensure that when you fold the puri over the Poornam, the spot where the edges meet is not very thick.
As I wrote out this recipe, I realised why apprenticeships are so important. It is so much easier to just show-n-tell!
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