Bobbatlu / Puran Poli / Puran Puri / Holige / Ugadi Recipes /

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Bobbatlu Recipe / Puran Puri ( Puran Poli ) / Holige Recipe / Puran Indian / Ugadi Recipes /

March 18, 2018 is Telugu new year - Ugadi. So here I am with the most traditional and delicious recipe of Andhra - bobbatlu. This sweet dish is famous all over India though with different names. It is known as puran poli in Gujarathi and Marathi, boli in Malayalam and Tamil, holige  or obbattu  or Orugatalle in Kannada or poli  in Konkani. It is also known as Bakshalu in Telugu. 

This is one of my favourite dish right from childhood days. I never knew how to make it at that time but I remember making them for the first time for my man 👨 during Sankranthi. They came out perfect. Since then I have been preparing them quite often and each time they tasted amazing.

They are very simple to make except the fact that they are time consuming. But if there are two people, then it would be just a cakewalk. One would flatten them and the other would fry them - as simple as said. But again, the process of rolling these bobbatlu comes by practice. So don't get disheartened if you don't get then right the first time. Do try them and you would just master the making of puran poli.
The stuffing is the same as that of boorelu with channa dal. I have used sugar here but you can replace it with jaggery or a combo of both sugar and jaggery. Adding loads of ghee will make them all the more tasty 😋 and delicious.

You can also check out my other festive recipes like 

Pesala Boorelu

Palakova Recipe

Custard Apple Rabdi

Sesame Seed Balls

Oats Poha Chivda

Jonna Murukku Recipe

Sago Vada

Poha Kesari

Soya Bean Sundal

Preparation

Take water in a vessel and add channa dal to it. Put it on flame and cook until it is soft.

When you press a grain between your thumb and index fingers, it should get mashed easily.

At this stage switch off the flame and drain the water immediately. Allow the drained channa to cool.

Meanwhile, lets get the dough ready. Take Maida in a bowl and add water.

Make a soft dough. The dough will be sticky initially, but apply little oil and make a soft dough.

A very soft dough is essential because we need to stuff and then roll it out. If the dough is hard then the rolling becomes difficult and the stuffing also comes out. Keep the covered dough aside to rest. 

Now put the channa in a blender and make a powder out of it.

Transfer to a big plate. In the same blender, mixie sugar to a fine powder along with cardamom powder. Add this powdered sugar to the channa powder ......

....and mix well with your hands to make a lump. 

Make small balls out of them and keep aside. Take the rested dough and make balls similar to the size of the stuffing balls or a little smaller but definitely not larger than the stuffing balls. If the stuffing balls are smaller then we will get to taste more of the Maida roll rather than the sweet. Hence keep the sizes same or the stuffing balls a little larger.

Now the time comes for rolling of the bobbatlu. Check this video for rolling the bobbatlu or holige. 

Apply ghee on the rolling platform and flatten the Maida ball gently with your fingers thinning the edges  and keeping the centre part thick.

Place the channa ball in the centre of the flattened Maida roll and seal the edges by bringing them together.

If you have excess dough then pinch it off as shown in the video. Now gently press the ball using your fingers and roll out gently into a paratha. Keep aside.

Repeat the process with the remaining stuffing and dough.

Heat a griddle and place one puran poli at a time.

Cook for a few seconds and flip to other side. Cook for another few seconds and flip again.

Apply ghee and do to the other side. Apply ghee to the other side as well and cook for few more seconds until you find lovely brown spots on these yummy obbatlu.

Serve hot or at room temperature. Enjoy with family 👪 and friends. My Ugadi Special Meal is Pulihora with Bobbatlu. 

Ingredients

Channa dal  1 cup
Maida  1 cup
Sugar  1 cup + 2 tbsp.
Cardamom powder  1 tsp
Ghee  few tbsp. 
Oil  2 tsp

Method

1. Cook channa dal until soft but not mushy.
2. Drain the water and allow to cool.
3. Prepare a soft dough with maids flour. Initially add oil and crumble well and then prepare a soft dough adding water little by little. Cover and keep aside.
4. Blend the cooked channa to a coarse powder and transfer to a big plate.
5. Make powder out of sugar and cardamom powder.
6. Mix sugar powder and channa powder well.
7. Make small balls out of it and keep aside.
8. Make same sized balls out of the Maida dough.
9. Take one maids ball and flatten it out keeping the edges thin and centre thick.
10. Place a channa ball and seal the edges by bringing them together.
11. Apply oil on the platform and press gently with your fingers to spread out evenly. 
12. Repeat with the remaining dough.
13. Heat a griddle until real hot and place the rolled out bobbatlu one at a time.
14. Fry on both sides applying ghee on both sides and cook until golden in colour.
15. Serve hot or at room temperature.
    

Notes

• For me, the Maida dough was not sufficient. So I prepared boorelu with the remaining stuffing.
  
• Add grated coconut also enhances the taste with tiny bits under your teeth giving a crunchy texture.
• Traditionally, they used to roll the bobbatlu on a banana leaf, but now a days we do not get them so easily. Then, people used the plastic covers to roll. But I find my chapathi rolling platform comfortable. But if you find them difficult, then you can use the plastic covers, as they are easy to remove from them.
  
  
  

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ellu urundai / til ke laddu / sesame seed balls / chimmili / nuvvula undallu

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 Sesame Laddu / Black Sesame Ladoo / Chimmili / using Jaggery 

Chimmili or also known as nuvvula undalu ( sesame sweet balls ) is the famous dish of the Telugus from Andhra Pradesh and Telangana. This is especially prepared on the occasion of Nagula Chavithi that falls on the 5th day after Deepavali. On this auspicious day of Nagula Chavithi people go the snake hills and perform puja. They offer Prasadam, eggs and milk and pray to the pious snakes.

I wanted to prepare this sweet since a long time. It so happened that when I went to my maternal uncle´s place, I met a good friend of his who is an Ayurvedic doctor by practice. He had suggested the consumption of this sweet on a daily basis for healthy bones. He insisted on the usage of black sesame seeds and jaggery. Since then, I had the ingredients ready, but it was just that I did not focus much on it.

Now on this auspicious day, I have planned to prepare this as Naivedhyam to the Snake God. We are using black sesame seeds in the preparation of this sesame sweet. Basically, chimmili is prepared with white sesame seeds, but keeping in mind the doctor´s suggestion, I prepared this using both the black and white sesame seeds. Black sesame seeds are more healthier than that of the whiter version. Black sesame seeds are the original sesame seeds. They are washed thoroughly over and over again. They are then dried and put in the mill to extract the oil from them. The remaining fiber content after removing the oil from the sesame seeds is known as telaga pindi in Telugu. This telagapindi is also rich in calcium and considered to be very healthy and is hence used in the preparation of many curries. We prepare pindi vadiyalu with this so called telaga pindi.

Coming back to our recipe, just three ingredients go into the preparation of chimmili - black sesame seeds, white sesame seeds and jaggery. The making of chimmili is also very easy. Nuvvula undalu is also similar to the chimmili in the taste. But it differs on the terms of texture and preparation. Nuvvula undalu is made with jaggery syrup and the sesame seeds are not grounded to a powder. But in chimmili, the sesame seeds are grounded to a coarse powder and mixed with grated jaggery. They are then given shapes and offered to Snake God as Prasadam. You can also refer to my other healthy sweets that should be had on a daily basis.

Preparation

Take black sesame seeds in a pan. Dry roast them on a low flame for 2-3 minutes. Transfer to another plate.

In the same pan, dry roast the white sesame seeds and fry on a low flame for 2-3 minutes. Switch off the flame and allow them to cool completely.

Meanwhile, grate the jaggery or make a powder in the mixie jar and keep aside. When the sesame seeds come down to room temperature, make a coarse powder of them in the mixie jar. Do not run the mixie jar for a long time as the sesame seeds will release the oil completely. Just pulse it for a few seconds each time until you get a coarse powder.

Transfer to a big plate and mix the sesame seeds powder, salt and jaggery.

Mix well. If you are unable to mix it evenly with your hand, then transfer the entire contents to a big mixie jar and run for a few seconds to get it mixed evenly. Give shapes to the resultant mixture and store in an airtight container. Consume each ball a day ( morning or evening ). This kale til ke ladoo is especially advised for all the ladies for healthy bones.

Ingredients

White sesame seeds  1 cup

Black sesame seeds  1 cup

Jaggery  1 1/2 cups

Salt a pinch

Method

1. Dry roast the black sesame seeds and white sesame seeds separately one after the other. 
2. Allow them to cool completely. 
3. Mixie the sesame seeds to a coarse powder. 
4. Add jaggery and mixie once again for even mixing of the jaggery with the sesame seeds powder.
5. Give shapes as round balls and store in an airtight container.

Notes

• You can also add half a teaspoon of cardamom powder while mixing. 
• A pinch of salt should be added to these chimmili balls to equalise the taste of the jaggery. 
• There is no requirement of ghee as sesame seeds have oil in them which help to give shapes easily to the chimmili or the nuvvula undalu ( sesame seed balls ). 
• Dry roasting the sesame seeds is optional. You can start off with grinding the seeds and mixing with the jaggery to prepare this delicious til ke laddu. 

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soya bean sundal

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Sundal Recipes for Navrathri / Soya bean Sundal Recipe

The dish for the third day of Navrathri is one kind of a sundal recipe. It is soya bean sundal which is very healthy and tasty too. Soya beans are considered to be one of the healthiest bean varieties that are available in our country. It is known to be a good source fiber, calcium, Vitamin B and omega-3 fatty acids. Soyabean is the richest plant source of proteins. Hence it is always recommended to include soy products in our diet.

Consuming soyabean during this festive season not only keeps us healthy but also gives us the extra energy that is required to complete the extra activities during this Dussehra season. It does not take much time to prepare this sundal variety. The ingredients that are required to prepare this soyabean sundal are also very basic that we have in our kitchens regularly.

It is said that for each day of the nine days of Navrathri, we prepare each variety of sundals with the Navadhanya - namely - Bengal gram ( channa dal ), wheat ( godumulu ), Horse gram ( ulavalu ), Green gram ( Pesara pappu ), Rice ( biyyamu ), White beans, black sesame ( nalla nuvvulu ), Chickpeas ( kommu senagalu ) and  Black gram ( minapappu , urad dal ).

I have already shown the recipe for the chickpea sundal. Today, I am posting the recipe of soyabeans sundal. While the chickpea sundal is offered to the planet Mars, the soyabean sundal is offered to the planet Venus. The other navadhanya sundals are offered to other planets accordingly.

The soyabean sundal is very delicious as an evening snack. This is also very good for an after-school snack for kids. Soyabeans are low in fat, yet are very filling. Prepare this easy sundal for this Navrathri season and enjoy with your family. Happy Navrathri!

Preparation

Soak soyabeans overnight or atleast for 5 hours. Drain the water from the soyabeans and cook them in a pressure cooker for until 4-5 whistles.

Once the pressure is off from the cooker, remove the excess water and keep the cooked soyabeans aside. If you wish you can remove the skin of the soyabeans that are already out from them. Take oil in a pan and put it on stove.

Once the oil is hot, add mustard seeds and cumin seeds.

When they splutter, add red chillies and curry leaves.

Add a little turmeric and sauté for a minute.

Pour the cooked soyabeans. Add salt and mix well.

Throw in the grated coconut and mix well.

If you want a little spicy, you can also little chilli powder. Mix well and switch off the flame. Serve to God as  Prasadam and to your family as well.

  

Ingredients

Soyabeans 1 cup

Oil / Ghee 1 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1 tsp

Curry leaves few sprigs

Red chillies 2

Salt to taste

Grated coconut 2 tbsp

Turmeric power 1/4 tsp

Chilli powder 1/2 tsp ( optional )

Method

1. Soak soya beans in water for atleast 5 hours.
2. Pressure cook the beans for upto 4-5 whistles. 
3. Drain the excess water and keep the beans aside. 
4. Heat oil in a pan and add oil in it.
5. Add mustard seeds and cumin seeds. 
6. When they crackle, add curry leaves and red chillies.
7. Saute for a minute and put the turmeric powder.
8. Add the cooked beans and salt. Mix well.
9. Sprinkle the grated coconut and little chilli powder all over the beans.
10. Mix well and switch off the flame. 
11. Offer as Naivedhyam to God and enjoy with your family.

Notes

• This kind of sundals can be prepared with other bean varieties as well.
• You can also add peanuts, channa dal, urad dal etc., while tempering. 
• This is no onion-no garlic recipe. But if you are not offering to God, then you can also add finely chopped onion and ginger pieces for the extra crunchiness.
• You can also use ghee instead of oil for tempering.

This post has been submitted to the Livogen Iron Chef contest ...  http://www.livogen.in/iron-chef

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