Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Bhakshalu (Bobbatlu, Puran Poli)

Chana Dal (Sanaga pappu), Jaggery, Ghee, Gasa Gasaalu (Poppy Seeds, Kash Kash), and Cardamom


For Purnam
One cup chana dal(sanaga pappu)
One to one and half cups of jaggery– powdered
One tablespoon of poppy seeds(gasa gasaalu)
Two cardamom pods, seeds powdered
Purnam Wrap
One cup all purpose flour (maida)
Quarter cup of ghee
Half cup of water

Dough made with All purpose flour(Maida) and ghee Cooked Chanadal on a towel


Step 1:(Two hours before)

Prepare soft, pliable dough with all purpose flour, water and ghee(1 or 2 tablespoons).

Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal. The cooked dal must be rigidly soft and not broken. Drain using a colander. (We make a tasty rasam with this dal water called bhakshala rasam.) Spread out the cooked chana dal on a clean cotton cloth or on paper towels, for atleast one hour, so that all the moisture is absorbed from them.

Purnam - Chanadal, Jaggery, Cardamom paste Purnam on maida wrap on a aluminium sheet

Step 2:(one hour before)

Purnam: Using a food processor/blender make a paste of cooked and now completely dried chana dal and powdered jaggery, cardamom powder. Do not add water. The purnam should come out as firm ball. In case if it is more on the runny side or soggy, cook it on stove top on medium-low heat for about 5 to 10 minutes, continuously stirring and let it cool. This will definitely make the purnam firmer and that is what we want consistency-wise for this recipe.

Take the dough on a flat surface, add ghee and knead it for few minutes then punch with your fist few times. Pour ghee knead and punch, do these steps for at least 5 to 10 minutes. All this is to make the dough more pliable and when pulled, it should stretch without breaking.

Making Bobbatlu/Puran Poli Making Bobbatlu/PuranPoli on Iron griddle

Step 3:(Show time)

Divide the dough into marble sized balls.

On aluminum foil or on the back of a steel plate (traditionally banana leaf is used), apply liberal amounts ghee and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.

Lay the foil on the griddle and carefully using a spatula, separate the bhaksham from the foil onto the warm(not hot) iron griddle. Fry or cook it on medium-low heat, applying liberal amounts of ghee, till golden (14 carat gold), on both sides. Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove.

Naivedyam is ready.

Bhakshalu / Bobbatlu / Puran Poli / Holige

Serve them with ghee, chitrannam and some bajjis. Festival Feast is ready!

Recipe Source: Family – Amma & Attamma

Posted by Indira©Copyrighted in All-Purpose Flour(Maida),Amma & Authentic Andhra,Chana Dal,Indian Sweets 101,Jaggery,Naivedyam(Festival Sweets) (Thursday October 13, 2005 at 4:58 pm- permalink)
Comments (40)

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40 comments for Bhakshalu (Bobbatlu, Puran Poli) »

  1. Yummy yum indeed, Indira! I was waiting for this recipe 🙂 I’m glad you’ve posted it.

    Comment by shammi — October 13, 2005 @ 6:06 pm

  2. oh i just love poli, i have never tried this recipe .. i always thought it was some complicated stuff.. but seems real easy as all ur recipes…thanx indira

    Comment by priya — October 13, 2005 @ 6:17 pm

  3. Indira, this is what I like so much about ur blog 🙂 u make it a very simple step by step approach! Like priya thought, i too thought it is a very complicated thing….next to the “kozhukattai” or Modak….but now I guess i will try this this weekend..and I tried ur mushroom..i had difficulties in finding a medium sized baby bella…so tried that with the big portabella mushroom and became a hit 🙂

    thanks once again!

    Comment by IBH — October 13, 2005 @ 6:44 pm

  4. Delicious recipe. We just add some grated coconut to the purnam and turmeric to dough.

    Comment by mika — October 13, 2005 @ 6:57 pm

  5. Shammi,Priya and IBH.. I am glad that you liked this post.
    This recipe is deceptively simple, even with all these years in kitchen, I still can’t make them like my mother and MIL.(I am sure I will get a failing grade if they saw what I prepared.) :)-
    I highlighted the important steps with bold letters, for those of you who are going to try this recipe for the first time. Good luck!
    IBH.. I am glad that portabella recipe turned out a hit. :)-
    Mika…My MIL also adds grated coconut to purnam sometimes. Lot of regional variations with this recipe.

    Comment by Indira — October 13, 2005 @ 8:30 pm

  6. Hi Indira – those do look good! I’m not familiar with powdered jaggery. When I bought jaggery it came in sort of a molded lump. Is the powdered jaggery sold that way or do you do something to the regular jaggery to get it to be that way?

    Comment by Cathy — October 13, 2005 @ 11:37 pm

  7. Wow Indira! I was drooling seeing the final picture. Poli happens to be one of my most favourite sweets. Though jaggery is better than sugar, my mom makes another version with sugar syrup. The procedure is same, except that instead of jaggery we use sugar syrup, then add the daal mixture into it and stir to make the ‘puranam’.

    Comment by Ravi — October 14, 2005 @ 5:05 am

  8. Hi Cathy… I pounded the lump of jaggery with a hammer to get small, tiny pieces(powdered).

    Ravi..Some of my freinds also prepare ‘purnam’ with sugar syrup instead of jaggery.Though I never tried the sugar version, what I gathered from them is the sugary purnam taste ok but not as good as the one made with jaggery.

    Comment by Indira — October 14, 2005 @ 9:25 am

  9. Thanks Indira.

    I am going to show this post to my cousin and am going to make this a family project.

    Recently when we were in Toronto, we were hunting for Polis at the last minutes. 🙁 Couldnt find them. 🙁

    That’s why I jumped when I saw your post. 🙂

    And, could you pls share the recipe for bhakshala rasam.


    Comment by Mathy — October 14, 2005 @ 3:17 pm

  10. Thanks Indira – I didn’t know if it was more like confectioner’s sugar or something.

    Comment by Cathy — October 15, 2005 @ 12:49 am

  11. Thanks Indira,- you’ve reminded me of home again.I am definitely going to try make them this week. And I am also waiting for your pasta recipe……remember!

    Comment by Swathi — October 17, 2005 @ 11:12 am

  12. i had invited few friends for tea ,i made poli for ur recipes and namakpare from hooked on heat blog, they just loved the poli and namakpare… and i cant believe it myslef .. iam making it for the first time and it was really good.. thanx again indira

    Indira says
    Poli and Namakpare…what a lovely tea party, Priya. I am happy for you and you are a good hostess!

    Comment by priya, ar — November 18, 2005 @ 10:56 pm

  13. thanx indira, i wouldnt have made poli or mysorepak if i hadnt seen your website – easy recipes and gr8 pics.. keep up your good work

    Comment by priya,ar — November 20, 2005 @ 12:32 am

  14. Hello Indira,
    I found your blog while searching for recipes few months back. Now I check it everyday. I tried your Bobatlu/Bakshalu for Sankranti and they turned our very well. Thank you for the recipe.

    Indira replies…
    Hello Anu… thanks for the feedback! I’m glad that this recipe worked out great for you on Sankranthi.

    Comment by Anu — January 19, 2006 @ 1:17 pm

  15. Hello Indira!!
    I tried the Puran polis for the first time in my life and with the help of your recipe they have turned out extremely well. Thanks a lot for sharing the recipe and illustrating it in such a lucid manner.

    Indira replies:
    You are welcome, Swarupa. I’m glad they turned out well. Yay for you.! 🙂

    Comment by Swarupa — March 11, 2006 @ 8:03 pm

  16. Hi Indira ,
    My first attempt to make puran polis was a success today .Thanks for the recipe !
    I have also tried maysore pak from your recipes but wasn’t great ,I suppose i will try again with some other besan brand .

    Comment by Aarti — March 14, 2006 @ 4:11 pm

  17. Hi Indira,

    Thanks to you ,I tried this recipe.I was always under the impression that it was very difficult thing to do this.Your systematic methods and wonderful photos proved me wrong!!
    I tried it out for the first time this Ugadi and it came out great!

    Comment by Vidya — March 30, 2006 @ 2:17 pm

  18. I need a quick help. I am preparing Poli. By mistake i put in self raising flour instead of maida. Will it be any bad or can work out?

    Pls help.

    Comment by Radhika — March 30, 2006 @ 3:00 pm

  19. Hi Radhika,
    Self raising flour may not work for poli, because it contains some additives. You could use plain atta or all-purpose flour, in place of maida. I’m not sure about how it turns out if you use self raising flour. Since you already prepared it, see how it turns out. Hope this helps.

    Comment by Indira — March 30, 2006 @ 3:06 pm

  20. Thanks to you a lot. Really this website helps a lot to prepare tasty foods.

    Great Job.


    Test Analyst

    Indira replies:
    You are welcome and thanks.

    Comment by Raghunath Reddy — April 28, 2006 @ 8:35 am

  21. Hi Indira

    Your recipe is very interesting. I would like to try it.

    I need some clarification please.

    First step with the dough. How much of the ghee or oil do you use? I suppose you do not use the lot because for the second step you say to knead again with ghee.

    I have never tasted this but I think it is nice. Well everybody thinks so.


    Comment by Claire — October 2, 2006 @ 9:58 pm

  22. Hello Indira garu,I made Bobbatlu for deepavali and they came out well. This is the first time I was trying. My friends who came over also liked them. MOst of the reciepes that I try are from your blog. Thanks

    Comment by Sirisha — October 23, 2006 @ 10:25 am

  23. Hi Indiragaru,

    this year sanranthi is super-duper-hit with ur recipes here. I prepared sweet pongal and bobbatlu today(15-jan-2007). I did few and could not wait till completion of my bobbatlu. I took a break in between and posting this comment! Thanq so much for such a nice recipe with exact proportions!

    I just have one doubt. could u please tell me how much size of purnam stuffing to be stuffed in how much size of dough?
    Awaiting for ur early reply,

    Indira replies:
    Congratulations Lakshmi and Happy Sankranthi.
    usually I prepare a small orange sized dough round and place small lemon size purnam round in it. The size is flexible, whatever convenient for you is good. Experiement and pick a size that suits your tava/griddle/pennam. Hope this helps.
    happy cooking.:)

    Comment by lakshmi — January 15, 2007 @ 5:22 pm

  24. Thanks for all the minute detailing, hopeful to get it FIRST TIME RIGHT.


    Comment by BPRao — March 24, 2007 @ 3:44 pm

  25. hi

    this is my all time fav sweet! i never knew how to make it,but iam going to try now,thanx alot for the recipe

    Comment by revathi — May 24, 2007 @ 3:51 pm

  26. Indira garu,

    Today I prepared Bobbattlu with your recipe. It came out very well comparing to my last try. I think I still have to master this recipe to get the perfect results.
    I prepared bobbattlu for Venkateshwara swami prasadm. My family liked it. I am from Guntur so we never prepared this. But my inlaws make this and even my MIL is so good at making Boobbattlu.
    Thank you for the recipe.

    Laxm garu,
    Bobbatla prasadam chaala baguntundi kada. Chaala santhoshamu andi.
    – Indira

    Comment by laxmi — July 28, 2007 @ 4:54 pm

  27. Hello indiragaru,
    Thank you for the bobattlu recipe .

    Comment by Sridevi — October 21, 2007 @ 7:18 pm

  28. It is nice recipe instructions. For puri size ones you can also use puri maker/tortilla maker with two sides wax papers or clear plastic sheets and roll the dough (poornam) with few drops of ghee/oil and put inbetween the above sheets and press and slowly seperate & put on the griddle. You can make puri size bhakshalu in minutes on pancake griddle (6-8) in one pass. Do post the bhakshala rasam.

    Hi Swarali:
    Thanks for sharing the useful tips. I have written about Bhakshala rasam – Click here.
    Hope you get a chance to try it.
    – Indira

    Comment by swarali — October 23, 2007 @ 7:50 am

  29. Hi Indira,

    It is very detailed instructions with photos. I did make for Dasera festive last sunday for Devi Nivadyam. Do post the rasam recipe. Is it sweet or sweet & sour as some use yogurt/dahi/perugu on top while serving the hot Bhakshalu.

    Comment by swarali — October 23, 2007 @ 8:07 am

  30. Hi Indira ,
    My first attempt to make bobbatlu was a success today .Thanks for the recipe !
    I have also tried maysore pak from your recipes but wasn’t great ,but not bad..I suppose i will try again.Thanks for sharing the useful tips.

    Comment by sarada — November 3, 2007 @ 12:35 pm

  31. Indira,
    I made bobbatlu today with your recipe. It was wonderful .


    Comment by Kumudha — November 9, 2007 @ 5:36 pm

  32. My favourite deserts are bobbatlu, basandi shrikhand, habshi halwa and kalakhand.
    It does not mean I eat them everyday.
    If I remember well, mahatrashtrian friends dip this poli in mangoe juice and eat.
    I was treated to poli like this once, and it was delicious.
    I generally dip it in ghee.
    Some of my friends specially prepare bobbatlu, when they invite me for a dinner.
    Your instructions were simple and clear.
    Thanks for the recipe.

    Comment by vijay — February 8, 2008 @ 11:19 pm

  33. Hey Indira 🙂 i have decided to prepare bobatlu for this ugadhi hope they come out good….

    Pan from Toronto!

    Comment by pan — April 2, 2008 @ 8:46 am

  34. Indira, try doing that on parchment paper if you still havent tried. I found it difficult to do it on aluminium foil.

    You made it look so simple to make bobbatlu (polilu is what we say at home..and polila charu). And we make it exactly the same way as you said. Love your usual!


    Comment by S — August 27, 2008 @ 1:17 pm

  35. very easy to prepare.we love bobbatlu very much.thanks alot

    Comment by yamuna — October 7, 2008 @ 11:17 pm

  36. keep tradition prepare poli in all
    our festival days.

    Comment by K.MADHAVI — April 8, 2009 @ 1:45 am

  37. Hi Indira

    Nice recipe, i have two many polis I can make with one cup of maida and can I store/preserve this sweet? if yes how long?

    Thank u

    Comment by Sajeena — June 16, 2011 @ 12:59 pm

  38. Excellent! I’ve been looking for a recipe for this for years! I’ve been following your blog for some time and you’ve been an inspiration to me for that whole time. I’ve been blown away by the love you put in your cooking and life. I think you have the best blog on the web and the photos are amazing. And finally I found your recipe – I sampled this in Karnataka years ago but as best as I could understand, I thought the name was obbattu or holige (due to my inabilities to speak the local languages). Thank you!

    Comment by Andrea — September 19, 2011 @ 10:12 am

  39. UGADI SUBHAKANKSHALU!!! I had browsed your website many times for different recipes, but never commented. Thought this would be the right time. Have a nice year ahead and thanks for all your yummy recipes so far!

    Comment by Uma — March 22, 2012 @ 10:54 pm

  40. Delicious..

    Comment by Sucharitha — June 25, 2012 @ 11:48 pm

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