Bobbatlu recipe with step-by-step pictures and video. Bobbatlu also called Obbattu or Holige is among the sweets that’s made throughout festivals like Ugadi, Ganesh Chaturthi and Gudi Padwa. Additionally, a favourite Diwali Sweet too. This scrumptious South Indian model flatbread is filled with a candy, fragrant filling product of chana dal or tuvar dal.
In Telugu language, these flatbreads are generally known as bobbatlu or bobbatu. In Kannada language, they’re referred to as Holige or Obbattu. An identical variation turns into the Puran Poli of Maharashtrian delicacies.
Usually maida (all goal flour) is used to make the outer overlaying, which helps in making skinny bobbatlu. On this recipe I’ve used half-half of all goal flour (maida) and entire wheat flour. This recipe is completely different from the Puran poli recipe I had shared earlier.
For the stuffing of this traditional South Indian candy flatbread, I’ve used cut up, husked Bengal gram (chana dal), jaggery, cardamom powder and nutmeg powder. You may even put together the stuffing with cut up, husked pigeon pea lentils (tuvar dal) and provides the nutmeg a miss, in case you don’t have it at house.
Top-of-the-line bobbatlu is made by my aunt. When she had visited us, she had made bobbatlu for us and likewise gave me many ideas. A few of her ideas I’m mentioning beneath:
Ideas for making greatest bobbatlu or Holige recipe
- The dough needs to be kneaded very effectively. It needs to be like elastic.
- For rolling use rice flour because it helps in rolling evenly and skinny with out breaking the bobbatlu.
- Some sooji (rava) may be added to the dough.
- The extra oil within the dough, the higher is the feel of the bobbatlu dough.
- Chana dal needs to be cooked effectively and floor effectively. If there are specks of chana dal within the floor stuffing, then the bobbatlu can break whereas rolling.
- For the stuffing on this recipe, you’ll be able to both use chana dal or tuvar dal (arhar dal).
- Additionally if the chana dal are slightly below cooked, then the jaggery turns into exhausting when the combination is cooked.
- Don’t overcook or brown the bobbatlu an excessive amount of as then they change into dense and exhausting.
- In response to my aunt, its greatest to have puran yantra. Should you should not have puran yantra, then the subsequent best choice is a grinder. Should you make bobbatlu typically, then contemplate shopping for a puran yantra.
This recipe provides you among the best bobbatlu. Additionally do be aware that getting ready bobbatlu takes quite a lot of time. So do plan and manage your time and actions earlier than making them.
Step-by-Step Information
Methods to make Holige or obbattu or bobbatlu recipe
A) getting ready outer dough for bobbatlu
1. In a sieve, take 1 cup entire wheat flour, 1 cup all goal flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.
2. Sift and hold apart.
3. Add about ⅓ cup water.
4. knead calmly. Do add water as required.
5. Then add 5 tablespoons oil and proceed to knead.
6. Knead until all of the oil is absorbed. Principally you’ll have to knead for about 7 to eight minutes until all of the oil is absorbed and the dough turns into very tender and pliable. Do add extra water if required.
7. The dough needs to be kneaded very effectively to get a clean, tender and elastic consistency.
8. Cowl and hold apart. Let dough relaxation for half-hour. You may unfold some oil everywhere in the dough additionally.
Making candy stuffing for obbattu
1. When the dough is resting, you can begin with the bobbatlu stuffing. Rinse after which take 1 cup chana dal in a stovetop strain cooker. If you would like you’ll be able to even soak chana dal for an hour.
Additionally add 2.5 cups water. You may as well use toor dal (arhar dal, pigeon pea lentils) as a substitute of chana dal.
2. Stress prepare dinner for six to 7 whistles on medium warmth.
3. When the strain settles down, then solely open the lid of the cooker and verify if the chana dal is cooked effectively. Take just a few chana dals and mash it together with your fingers. They need to get mashed simply. Do take care because the dal may be very scorching.
4. Pressure the chana dal and let it cool or change into heat. Use the strained water for making Rasam or Katachi amti. You may as well knead atta with this water or add it to gravies or dals.
5. Then add the chana dal in a grinder jar.
6. Add 1 cup jaggery. I’ve used natural jaggery and therefore not dissolved in water after which strained it. Additionally add ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.
7. Grind to a clean consistency. In case you are unable to grind, then you’ll be able to add 2 to three tablespoons or extra water. Grind at intervals. Grind, then scrape the jar and grind once more.
Your complete chana dal combination ought to have a clean texture. No entire or half chana dal needs to be seen within the floor combination. In any other case whereas rolling, the bobbatlu breaks. So do ensure that to prepare dinner the chana dal effectively.
8. Warmth 1 tablespoon ghee in a pan.
9. Add the bottom chana dal+jaggery combination.
10. On a low flame stirring non cease, prepare dinner the combination until it begins to depart the perimeters of the pan.
11. Then change off the flame and hold apart. Let the stuffing combination settle down.
12. Make medium sized balls from the combination and hold apart. Cowl them in order that they don’t dry out.
Stuffing and Rolling Holige
1. Pinch a medium sized ball from the dough.
2. Gently flatten it together with your fingers. You may as well use the rolling pin (belan) and flatten it.
3. Place the chana dal stuffing ball within the flattened dough.
4. Then begin deliver collectively the perimeters.
5. Press the perimeters on the heart.
6. Then flatten the middle and gently roll the stuffed dough ball between your palms. To see the strategy of stuffing and sealing, do verify the video embedded above.
7. Stuff the dough balls this fashion and hold coated with a kitchen serviette, in order that they don’t dry out.
8. Place the stuffed dough ball on rolling board and sprinkle some rice flour. As an alternative of rice flour you may as well use all goal flour.
9. Gently roll to a big bobbatlu. Add rice flour as required whereas rolling.
Cooking bobbatlu or Holige
1. Warmth a tawa. Sprinkle some flour on the tawa and it ought to get golden (wipe off this flour). Then gently place the bobbatlu or Holige on the tawa.
2. Roast the Holige until one aspect is golden after which flip.
3. Unfold some ghee or oil on this aspect. You may skip including ghee or oil if you would like.
4. Flip once more and roast the second aspect of Holige until golden.
5. Unfold some ghee or oil on this aspect too.
6. Fold after which serve bobbatlu. Or you’ll be able to simply elevate them and place them in a roti basket, in order that the bobbatlu stay heat. Serve bobbatlu or Holige with milk or ghee by aspect. Or you’ll be able to simply have them plain.
In case you are in search of extra Diwali sweets then do verify:
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Bobbatlu Recipe | Obbattu Recipe | Holige Recipe
Bobbatlu or Holige or obbattu are candy flat breads made with chana dal stuffing or tuvar dal stuffing. This bobbatlu recipe is among the greatest bobbatlu made with a spiced chana dal stuffing.
Prep Time 1 hr
Prepare dinner Time 30 minutes
Whole Time 1 hr 30 minutes
for obbattu (bobbatlu) dough
for obbattu (bobbatlu) stuffing
Forestall your display from going darkish whereas making the recipe
making obbattu (bobbatlu) dough
In a sieve, take 1 cup entire wheat flour, 1 cup all goal flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.
Sift and hold apart.
Add about ⅓ cup water and knead calmly. Do add water as required.
Then add 5 tablespoons oil and proceed to knead.
Knead until all of the oil is absorbed. Principally you’ll have to knead for about 7 to eight minutes until all of the oil is absorbed and the dough turns into very tender and pliable. Do add extra water if required.
The obbattu dough needs to be kneaded very effectively to get a clean, tender and elastic consistency.
Cowl and hold apart. Let dough relaxation for half-hour.
making obbattu stuffing
Rinse after which take 1 cup chana dal in a strain cooker. If you would like you’ll be able to even soak chana dal for 1 hour.
Then add 2.5 cups water. Stress prepare dinner for six to 7 whistles on medium flame.
When the strain settles down, open the lid of the cooker and verify if the chana dal is cooked effectively. Take just a few chana dals and mash it together with your fingers. They need to get mashed simply. Do take care because the dal may be very scorching.
Pressure the chana dal and let it cool or change into heat. Use the strained water for making rasam or katachi amti. You may as well knead atta with this water or add it to gravies or dals.
Then add the chana dal in a grinder jar.
Add 1 cup jaggery, ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.
Grind to a clean consistency. In case you are unable to grind, then you’ll be able to add 2 to three tablespoons or extra water. Grind at intervals. Grind, then scrape the jar and grind once more. Your complete chana dal combination ought to have a clean texture. No chana dal needs to be seen within the stuffing. In any other case whereas rolling, the obbattu breaks. So do ensure that to prepare dinner the chana dal effectively.
Warmth 1 tablespoon ghee in a pan.
Add the bottom chana dal+jaggery combination.
On a low flame stirring continuous prepare dinner the combination until it begins to depart the perimeters of the pan.
Then change off the flame and hold apart. Let the stuffing combination settle down.
Make medium sized balls from the combination and hold apart. Cowl them in order that they don’t dry out.
stuffing and rolling obbattu or bobbatlu
Pinch a medium sized ball from the dough. Gently flatten it together with your fingers. You may as well use the rolling pin and flatten it.
Place the chana dal stuffing ball within the flattened dough.
Deliver collectively the perimeters and press them on the heart.
Then flatten the middle and gently roll the stuffed dough ball between your palms. To see the strategy of stuffing and sealing, do verify the video embedded above. Stuff the dough balls this fashion and hold coated with a kitchen serviette, in order that they don’t dry out.
Place the stuffed dough ball on rolling board and sprinkle some rice flour. As an alternative of rice flour you may as well use all goal flour (maida).
Gently roll to a big obbattu. Add flour as required whereas rolling.
cooking obbattu or bobbatlu or holige
Warmth a tawa. Sprinkle some flour on the tawa and it ought to get golden (wipe off this flour). Then gently place the obbattu on the tawa.
Roast until one aspect is golden after which flip.
Unfold some ghee or oil on this aspect. You may skip including ghee or oil if you would like.
Flip once more and roast the second aspect until golden.
Unfold some ghee or oil on this aspect too.
Fold after which serve obbattu. Or you’ll be able to simply elevate them and place them in a roti basket, in order that the obbattu stay heat.
Serve obbattu with milk or ghee by aspect. Or you’ll be able to simply have them plain.
- You should utilize oil as a substitute of ghee whereas roasting.
- As an alternative of chana dal, you need to use tuvar dal (arhar dal).
- Some coconut can be added within the stuffing.
- As an alternative of jaggery you need to use sugar.
Diet Details
Bobbatlu Recipe | Obbattu Recipe | Holige Recipe
Quantity Per Serving
Energy 320 Energy from Fats 99
% Each day Worth*
Fats 11g17%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 6g
Ldl cholesterol 12mg4%
Sodium 120mg5%
Potassium 60mg2%
Carbohydrates 50g17%
Fiber 6g25%
Sugar 21g23%
Protein 6g12%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin Okay 1µg1%
Calcium 47mg5%
Vitamin B9 (Folate) 28µg7%
Iron 2mg11%
Magnesium 20mg5%
Phosphorus 57mg6%
Zinc 1mg7%
* % Each day Values are primarily based on a 2000 calorie food regimen.
This Bobbatlu Recipe from the archives, initially printed in April 2017 has been up to date and republished on February 2023.
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