Bobbatlu (Puran poli, Obbatu)

Bobbatlu (Andhra), Obbatu (Karnataka) or Puran poli (Maharashtra), whatever the name is, this is one divine sweet which no one can resist. It is very popular during festivals and weddings or as a matter of fact at any kind of functions.
I always felt (even now I feel the same) that it needs a bit of tack tick and patience to make this sweet.The key point is to make sure the purnam filling doesn’t come out of the dough when we are rolling it.
In Andhra and Maharashtra bobbatlu are made with Chanadal, but in Karnataka it is made with Toor dal. I am not sure if everyone in Karnataka makes it that way, but my husband’s family does it with toor dal. For me taste wise, I don’t see much difference. But Venkatesh likes it with toor dal. So, I make mine with that.
Well that’s enough talking, let’s get cooking…
Ingredients you need:

Makes about 18 med sized bobbatlu.
For Purnam (Toor dal filling):
• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups
• Jaggery- 1 1/2 cups
• Fresh grated coconut- 1/2 cup (I used frozen coconut, just thawed it in the microwave)
• Cardamom- 3
Cook the Toor dal, till its soft but still holding its shape. (See the picture above). It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.
Now transfer the dal to a food processor with the grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.
In case the purnam becomes too soft, that you cannot make round balls out of it- transfer the purnam to a pan and cook on stove in very low medium heat for about 5 to 10 minutes. Remove and let it sit for few minutes, the purnam tends to get dry and firm. Whenever my purnam becomes soft, I transfer my mixture to a microwaveable bowl and cook in the microwave for about 5 minutes with out lid. This makes the purnam dry and easy to roll as round balls.
Maida Dough:
• All purpose flour (Maida)- 2cups
• Oil- 4 tsps
• 2 pinches of salt
Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for an hour or two.
Make round balls of the purnam and keep a side.

Now take the maida dough which has been resting for atleast an hour.
How much of dough needed for the purnam?
I take dough which is about 1/3rd the size of my purnam ball. The whole idea is that the dough should be less than the purnam.


Now take an aluminium foil, (I used a plastic banana leaf) put some oil/ghee on it. Take the maida dough spread it little bit, then put the purnam ball and close it as shown in the picture.
Now at this point you can roll it like a chapathi using a rolling pin or you can just use your hand (Dip some oil in your hands while rolling the bobbatu) and spread it slowly.
What I have done is, instead of using my hands or a rolling pin; I put one more banana leaf on top of the purnam and slowly pressed it down till it formed like a chapathi. I think this is definitely a much easier way of rolling.

Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.
Right before serving apply some more Ghee to it and enjoy the bobbatlu with your loved once.