Usha's Recipes

Bobbattu – Puran Poli 

Wishing you all a Happy Ugadi……… Nutana Samvatsara Subhakankashalu…… 

Our lunch Menu: Pulihora, bobbattu, gongura pappu, bendakaya vepudu, tomato rasam with steam rice, Ofcourse  had ugadi pachadi in the morning.

Today I am posting the recipe for bobbattu. I feel this recipe needs time and patience, but worth the effort………. 

Bobattu, Indian bread stuffed with sweetened lentil and served warm with ghee. This has different versions; the stuffing is usually prepared with chana dal, but it can be replaced with toor dal also. You can use sugar instead of jaggery and wheat flour instead of maida.  

Bobattu is also called bakshalu and puran poli. Poli is the dough and sweet stuff is called poornam. Oh! If one says poornam, we will definitely recollect poornalu which is made with the same stuffing dipped in the dosa batter. I will post this in near future.

Let’s see the recipe…….

Ingredients: 

1 cup chana dal

¾ cup grated jaggery  (adjust to your taste)

½ tsp of cardamom powder

1 cup of all-purpose-flour (Maida)

Salt

4 tbsp Oil

1 tbsp ghee

Procedure:

Refrigerate poornam paste for some time, if it is too soft, that you cannot make balls out of it.

Pulihora (Tamarind Rice) 

Wishing you all a Happy Ugadi……… Nutana Samvatsara Subhakankashalu……

Pulihora and bobbattu is a classic combination made during any festival.  Pulihora/tamarind rice/chitrannam whatever the name, tastes sour and umm…  simply superb no one can resist eating. Now-a-days we can have priya instant pulihora mix, but the fresh home made gives the authentic taste. 

Here I am posting the recipe for Pulihora. 

Ingredients: 

2 cups rice

Big lemon size tamarind

10-12 green chilies slit length wise

1 tsp sugar

Salt

½ tsp turmeric

4 tbsp Oil

5-6 Dry red chilies

1 tsp mustard seeds

1 tbsp chana dal

1 tbsp urud dal

1 tsp cumin seeds

Few curry leaves

Pinch of asafoetida (inguva)

2 tbsp roasted groundnuts

Chopped coriander

 Procedure: 

·         Soak tamarind in hot water for 15-20 minutes and make thick tamarind juice.

·         In a cooking vessel, add a tbsp oil, tamarind extract, turmeric, green chilies, salt, sugar and cook until the tamarind extract becomes paste. (At this point green chilies become soft and pale green color).

·         Cook the rice and cool it, separate each grain and mix well with 1 tbsp oil, curry leaves, tamarind paste and adjust salt accordingly.

·         Heat the remaining oil and add dry red chilies, mustard seeds, chana dal, urud dal, cumin seeds. When they are fried add curry leaves and asafoetida (hing).

·         Add the above seasoning, roasted groundnuts, and chopped coriander to the tamarind rice and mix well.

·         This tastes good after few hours from the time of preparation.