Wednesday, March 17, 2010


Bobbatlu , Polelu , Pappu Bakshalu

Bakshalu is a sweet dish which is specially prepared on ugadi .

Ingredients :

Bengal Gram 2 cups (chana dal) (senaga pappu)
Jaggery 2 cups
Cardamom 4 (seeds powdered)

For Dough :

All Purpose Flour 2 cups (maida)
Wheat Flour 3 tbsps
Salt as per taste
Ghee 1/2 cup
Water 1 cup

Preparation :

Wash and soak chana dal for 4-5 hours , add 2 cups water
pressure cook until 2-3 whistles , it should not be over
cooked(not broken). Separate it from water and drain
completley for 1 hour .

Now prepare soft dough with all purpose flour , wheat flour ,
1 tbsp ghee and 1 cup water ( dough should be slightly sticky).
Keep it aside for 1 hour.
Blend cooked chana dal (powdered) .

Take jaggery in a vessel , add 1/2 cup water , mix it , boil it
until jaggery dissolves on low flame. Now slowly add powdered
chana dal and cardamom powder to it , stir continuously .

If it is too runny cook it for 5-10 mins on low flame , let it cool ,
now you can make firm balls . Make big lime size firm balls and
keep it aside .

Now take page size aluminium foil , spread and apply ghee
on it and hand ,and take small lime size dough.
Press it with hand (a little) on foil,and keep poornam ball on it
and cover poornam ball with dough by bringing edges together on its top.

You can see a ball poornam covered with dough,Then press
it with hand firmly ,and make circular shape Baksham (like puri).

Now keep Iron griddle on medium-low flame,spread 1/4 tsp
ghee. Separate Baksham from foil slowly onto iron griddle and
fry it both sides by applying sufficient ghee, till it get light
golden brown colour like chapati.

Now its done .

Note :

One more process, you can blend cooked dal, jaggery, cardamom
in to fine paste and if it is runny ,then cook it for 5-10 mins to
get firm balls (poornam).

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