Bakshalu Recipe | Bobbatlu – for beginners with a very detailed step by step process to make the best. Bakshalu | Bobbatlu is a popular Telugu sweet that is made especially on Ugadi Festival along with Ugadi Pachadi.
This Bakshalu is a sweet flatbread made with flour, lentils, jaggery and cardamom. It is a festive Delicacy and is prepare during most festival like Diwali, Ganesh Chaturthi and Holi.
Bakshalu has got different names according to the regions. They are Bakshalu recipe in Telugu, Bobbatlu in Telangana, Puran Poli in Maharashtra, Vedmi, Obbattu, Ugadi Holige Recipe, Polelu, Poli, Poornam Bakshalu are the other names for Bakshalu.
which is also popular in all South Indian States and Gujarat.
In all these regions they prepare in the same way but the ingredients that they used in making them may vary slightly. So they will have a different texture of this sweet stuffed flatbread is different.
What are Bakshalu recipe | Bobbatlu ?
Bakshalu or Bobbatlu are the traditional Indian Flatbreads stuff with flavoured and sweetened lentils, and the outer covering is made with wheat flour or all-purpose flour.
The filling is made with cooked chana dal (chenega pappu) which is sweetened with jaggery and flavored with cardamom, fennel seeds, salt and nutmeg.
If You are looking for more Festive Recipes:
- Navratri Vrat Recipes.
- Aloo Rasedaar Recipe.
- Makhana kheer Recipe.
- Chawal Dhokla Recipe.
- Kebab – e – Kela Recipe.
How to make Bakshalu with Jaggery:
- To make the Bakshalu Recipe | Bobbatlu, Add 1 cup of chana dal to a cooker and rinse it well. Pour 2 1/2 cups water and add a half teaspoon and pressure cook until soft for 5 to 6 whistles.
- While the dal cooks, let’s start making dough for covering. Here I used 2 cups of wheat flour.
- Add a pinch of salt and start to mix it with water to make a soft dough by adding warm water as needed.
- To make the dough soft you can also add a little bit of milk or curd (optional).
- Add 3 tablespoons oil and knead well until the dough absorbs all of the oil & becomes soft, pliable.
- Cover and keep the dough aside to rest until Bakshalu filling is ready. It needs a minimum of 1-hour resting or much longer.
- The longer it rests the result is better especially since we are using only wheat flour. I kneaded the dough last night and refrigerate it overnight.
Making Filling for Bakshalu recipe | Bobbatlu:
- Once the pressure releases, open the lid and check if the dal is softly cook.
- Add the chana dal to the blending jar along with cardamom, a pinch of salt, Shaved Jaggery and Fennel Seeds.
- Blend everything to a little coarse, as you can see in the picture below.
- Make sure its consistency is thick if you get it runny, just heat the runny mixture to get it to the right consistency.
Rolling Bakshalu Recipe | Bobbatlu:
- Take a dough ball and flatten it. Dip it in wheat flour and dust off the excess flour.
- Using your finger and thumb spread the dough ball a little like poori or cup.
- Then place a ball of sweet chana filling in the centre and push it to the deep centre and close the corners.
- After closing the ends start with rolling to spread it into 6-inch roti and is ready to fry it on the pan.
- Make the rested dough in the same way and make all the Bakshalu ready one by one and keep them aside and make sure they won’t stick together.
Frying or toasting Bakshalu Recipe | Bobbatlu:
- Heat a griddle on a medium-high flame and begin to cook them.
- When the pan is hot enough dust off if any excess flour from Bakshalu and transfers it to the hot griddle.
- You will see the bubbles on the Bakshalu.
- Flip it gently to the other side, pressing down using a spatula so it puffs fully.
- Drizzle a little bit of ghee or oil as you like and cook it evenly.
- Flip to the other side and spread some more ghee or oil on the other side and remove to a serving plate.
- Spread some more ghee and stack all the Bakshalu.
- Serve them hot with ghee, milk.
- Some of them love these dipped in this Kesar Badam Milk.
- You can also have it without any side dip, it tastes really delicious.
How to Prepare Bakshalu Recipe| Bobbatlu.
This Bakshalu is a sweet flatbread made with flour, lentils, jaggery and cardamom. It is a festive Delicacy and is made during a most festival like Diwali, Ganesh Chaturthi and Holi.
Ingredients for Bakshalu Recipe | Bobbatlu.
For Bakshalu Filling.
Instructions to prepare Bakshalu Recipe | Bobbatlu.
- Rinse and pressure cook chana dal until soft.
- While the dal cooks, make the dough by mixing wheat flour, salt and water. Make a soft dough adding more water as needed.
- Drizzle oil and knead until it absorbs all the oil, cover and rest until the Bakshalu filling is ready.
- When the pressure in the cooker drops, open the lid and strain the dal, cool it down and add dal into a blending jar.
- Blend the chana dal along with cardamom, pinch of salt and jaggery. Blend it to a coarse paste.
- Take a dough ball and dip it in the wheat flour, dust off the excess wheat flour.
- Press down in the center spread the dough into a cup or disc or you can roll it using a rolling pin.
- Place the sweetened chana filling in the center and press & close the edges and seal them carefully. Flatten the ball and dip it in flour.
- Start rolling using a rolling pin into a 6 in Bakshalu. Take care not to tear the covering.
- Make 4 to 5 Bakshalu at a time and keep it aside to fry.
- Heat a griddle on a medium high flame. When it is hot enough, Dust off if there is any excess wheat flour and gently transfer it to the hot griddle.
- You will be able to see bubbles. Flip it to the other side and cook gently by pressing down the spatula to puff the Bakshalu.
- Drizzle ghee or oil and flip it over and drizzle some more ghee and cook well until you see golden to light brown spots on it. Make sure the edges also get cooked well.
- Transfer it to a serving plate and serve hot Bakshalu with melted ghee or milk. Make sure you apply enough ghee before stacking them.
- Serve hot Bakshalu along with melted ghee or milk or Badam milk.
How to make Bakshalu Recipe | Bobbatlu.
Frying / Toasting.
- Chana dal can also be replaced with either toor dal or moong dal.
- I used only wheat flour. You may also use all purpose flour along with wheat flour.
Serving Size 12
- Amount Per Serving
- Calories 301
- Calories from Fat 81
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 3g15%
- Cholesterol 13mg5%
- Sodium 7mg1%
- Potassium 178mg6%
- Total Carbohydrate 47g16%
- Dietary Fiber 6g24%
- Sugars 17g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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