Whole wheat bobbatlu is a popular sweet dish in South India during festivals and special occasions. This traditional dish is prepared with all-purpose flour, chana dal, jaggery, and ghee. Bobbatlu is known as obbattu, puran poli, and bakshalu in different parts of south India.
Ingredients
Whole wheat flour: Whole wheat flour is a healthier alternative to refined flour, as we know it is rich in fiber, vitamins, and minerals. sweet option.
Chana dal: The lentil filling adds a good source of protein, making whole wheat bobbatlu nutritious.
Ghee: Ghee has a low glycemic index. It doesn’t spike sugar levels when combined with high-glycemic foods like roti, and rice. Eating moderately is recommended.
Jaggery: Using a good jaggery makes a lot of difference in taste. Using sulfur-free jaggery is highly recommended. I use two brothers jaggery.
How to prepare stuffing for whole wheat bobbatlu
Clean chana dal under running water and soak until other ingredients are prepared. Soak overnight if possible.
Soaking dal removes phytic acid and oligosaccharides which are indigestible sugars that cause gas. after soaking discard the water and rinse the dal to remove sugars.
How to prepare bobbatlu (obbattu) dough
After soaking the dal, immediately start working on the dough, it needs at least 30 min to 2 hours of resting time.
In a mixing bowl, add whole wheat flour and, a pinch of salt, and mix it all. Knead the dough by adding g little water at a time.
When the dough is soft enough, add liquid ghee and knead for a few more minutes.
The dough should be softer than the chapati dough. Cover it with a wet cloth and a top lid. Leave it for resting.
How to make stuffing for bobbatlu (bakshalu)
In an instant pot liner, add soaked chana dal and water.
Place the trivet and keep the jaggery bowl on the trivet. If powdered jaggery is used, skip this step.
Cook on pressure cook mode, for 8 minutes. Quick release.
Filter the water from the dal. Filtered water makes the base for the kattu charu recipe.
Blend the dal into pasta by using a hand blender in a mixie jar.
Turn on saute mode, add melted jaggery, cardamom powder, and fennel seeds, and mix it continuosly. Adding jaggery into the dal makes the filling runny, mix it continuously until it starts to leave the edge of the pot.
Turn off saute mode and let the filling cool down completely.
Make medium-sized balls and cover them to avoid drying.
How to assemble whole wheat bobbatlu
- Divide the dough into small balls and flatten each ball into a small disc.
- Place a spoonful of the filling in the center of each disc.
- Seal the edges of the disc to enclose the filling and form a ball.
- Now place the stuffed dough ball on a baking mat, and add a teaspoon of liquid ghee on the top. Gently flatten the dough ball.
How to cook bobbatlu
Heat a pan on low-medium heat, and gently place the flattened bobbatlu.
Cook on both sides by adding ghee. Don’t flip continuously, bobbatlu will turn hard. Cook them until they turn golden brown.
Serve them hot with a dollop of ghee on top.
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Full video recipe on Youtube
Whole wheat bobbatlu – obbattu | bakshalu
Equipment
Ingredients
Instructions
How to prepare stuffing for whole wheat bobbatlu
- Clean chana dal under running water and soak until other ingredients are prepared. Soak overnight if possible.
- Soaking dal removes phytic acid and oligosaccharides which are indigestible sugars that cause gas. after soaking discard the water and rinse the dal to remove sugars.
How to prepare bobbatlu (obbattu) dough
- After soaking the dal, immediately start working on the dough, it needs at least 30 min to 2 hours of resting time.
- In a mixing bowl, add whole wheat flour and, a pinch of salt, and mix it all together. Knead the dough by addina g little water at a time.
- When the dough is soft enough, add liquid ghee and knead for a few more minutes.
- The dough should be softer than chapati dough. Cover it with a wet cloth and a lid on top. Leave it for resting.
How to make stuffing for bobbatlu (bakshalu)
- In an instant pot liner, add soaked chana dal and water.
- Place the trivet and keep the jaggery bowl on the trivet. If powdered jaggery is used, skip this step.
- Cook on pressure cook mode, for 8 minutes. Quick release.
- Filter the water from the dal. Filtered water makes base for kattu charu recipe.
- Blend the dal into pasta by using hand blender a mixie jar.
- Turn on saute mode, add melted jaggery, cardamom powder, and fennel seeds and mix it continuosly . Adding jaggery into the dal makes the filling runny, mix it continuously until it starts to leave the edge of the pot.
- Turn off saute mode and let the filling cool down completely.
- Make medium-sized balls and cover them to avoid drying.
- How to assemble whole wheat bobbatlu
- Divide the dough into small balls and flatten each ball into a small disc.
- Place a spoonful of the filling in the center of each disc.
- Seal the edges of the disc to enclose the filling and form a ball.
- Now place the stuffed dough ball on a baking mat, add a teaspoon of liquid ghee on the top. Gently flatten the dough ball.
How to cook bobbatlu
- Heat a pan on low-medium heat, gently place the flatten bobbatlu.
- Cook on both sides by adding ghee. Dont flip continuously, bobbatlu will turn hard. Cook them until they turn golden brown.
- Serve them hot with a dollop of ghee on top.
