Suji Bobbatlu, Andhra Pradesh's Sweet Rava Bread For Breakfast

During Ganesh Chathurthi, Puran Poli becomes one of the most loved desserts in Maharastra. But further south, Andhra Pradesh has its own special version to explore. In Andhra, this dish is commonly referred to by its local name, but it is also known as Obbattu or Holige in Karnataka. This delectable South Indian flatbread features a sweet, cardamom-scented filling made from chana dal or tuvar dal. It is traditionally enjoyed during festivals such as Ugadi, Ganesh Chaturthi, and Gudi Padwa, and is also a popular sweet treat during Diwali.With the addition of sooji (semolina) this version takes on a very unique texture and flavour. Perfect for when you want to indulge in some south indian classics but with a slight twist. Serve the bobbatlu hot, smeared with ghee. Enjoy the rich flavours and soft texture while fresh. Due to their short shelf life, it is advisable to prepare bobbatlu in small batches. If leftovers are stored, reheat in a microwave for 7-10 seconds before serving.

If you’re a fan of sweet breakfasts, here’s an easy recipe you can try out. Ingredients For Covering:

• ¾ cup maida
• 1 tsp semolina
• A pinch of salt
• ½ tsp ghee
• ½ tbsp oil
• 75ml water

For Filling

• ½ cup Bengal gram
• ½ cup grated jaggery
• ¼ cup grated coconut
• 4 cardamoms
• 1 tsp sugar
• 3 cups water

Method

• In a mixing bowl, combine maida, semolina, salt, and ghee until crumbly. Gradually add water (75ml) to form a sticky dough. Add oil and knead until smooth. Cover and let it rest for 1 hour.
• Rinse the Bengal gram and place it in a bowl with 100g (1/2 cup) water. Pressure cook on high flame until the first whistle, then lower the flame and cook for 10 minutes. Let the pressure release naturally. Strain and cool the cooked dal. It should be soft but not mushy. Grind the dal to a powder.
• Using a mortar and pestle or a spice grinder, make a fine powder of cardamom seeds and sugar. Set aside to retain the fragrance.
• In a bowl, combine grated jaggery and 100g (1/2 cup) water. Heat and stir until the jaggery dissolves completely. Strain to remove impurities. Continue heating the jaggery mixture on high flame until thick and foamy. Reduce heat and cook until the syrup reaches 122°C (between hard ball and soft ball stage). Check the consistency by dropping a portion in water; it should form a slightly hard ball. Turn off the heat, add the cardamom powder, and mix well.
• Add the grated coconut and powdered dal to the jaggery syrup, mixing to form a soft dough. Spread the mixture on a plate to cool.
• Divide the filling and dough into equal balls, with the covering balls half the size of the filling balls. Flatten the covering balls into discs using oiled parchment paper.
• Place a filling ball in the centre and bring the edges together to form a dumpling. Flatten the dumpling into a thin disc.
• Heat a griddle on low flame. Place the flattened bobbattu onto the griddle and cook until light brown spots appear on both sides. Remove and smear with ghee. Repeat with the remaining dough and filling.