It is also known as bobattlu(andhra) or pooran poli(Maharashtra).
For dough preparation:
Maida or white flour: 1/2 a kilo
Semolina(coarse): 2 tablespoons
Salt: 1/4 teaspoon.
Ghee: 2 teaspoons
Water : required to make dough.
Poornam or stuffing:
Chanadal or Bengal gram: 2 cups
Sugar: 2 and half cups
Cardamom powder: 1/4 teaspoon
Fennel seeds: 2 tablespoons.
Fresh shredded coconut: 3 table spoons
Water: required to pressure cook chanadal
Oil: 1/4 cup
Aluminium foil: 1 sheet
Take semolina,salt and ghee in a bowl and add little water and mix it well and then add maida or white flour and add required water to make soft dough not too thick or runny.
Don't knead the dough much just mix little and pour little oil on top and cover with a wet cloth and let it rest for 2 hours.
Poornam preparation or stuffing preparation:
Pressure cook dal for 3 - 4 whistles and donot over cook dal,it should still retain its shape and not be
But it should be soft enough,when you press with fingers it should crumble.
Once cooked,immediately drain the excess water and let it air dry for sometime,once all the water evaporates grind it to a coarse powder.
Put little ghee in a pan and slightly roast fennel seeds and fresh shredded coconut.
Add 1/4 cup water to sugar and make a sugar syrup,once the sugar syrup is ready add fennel seeds,coconut,cardamom powder and grinded dal.
Let it cook until it's nice and thick and switch off the flame.
Once it cools down,take little dough,with the help of little oil spread it little like a roti and make a round pattie of dal stuffing and put it in the centre of the roti and close it from all the sides to make a ball and and spread it or roll it like a roti and fry it in the pan like a chapati with ghee on both sides.
Serve it with little ghee and it melts in mouth.
When we were kids we used to wait for ugadi just to eat Bakshalu,hot bakshalu with ghee on top melts in mouth,so yummy!!!
Please do try this recipe and share your experiences,happy cooking 😊😊