BM #86 Week 3 Day 2 - 

Here is the Ugadi (Telugu New Year) festival platter which we enjoyed today. Since Ugadi signifies the advent of spring, all the freshly harvested vegetables are used, specifically raw mangoes. This platter was possible because the festival fell on a weekend :)


The festival spread this time was Mixed Lentil Fritters, Toor Dal Poli, Wheat Rava Kheer, Moong Dal Chutney, Mamidikaya Mukkala Pachadi (Raw Mango Pickle)Mamidikaya Pulihora/Raw Mango Rice, Sweet Potato Fry, Beetroot Curry, Raw Mango Dal, Poornam Charu (Rasam) along with Papad, Rice and Yogurt. The picture also shows Ugadi pachadi.

In many families, it is traditional to use Chana Dal-Jaggery filling (Senaga Poornam) for Bobbatlu. But if I remember correctly, my paternal grandmother used only toor dal-jaggery filling (Kandi Poornam) as there were many in the family who could not tolerate Chana Dal. I know of many friends who are allergic to chana Dal. I am sure this Toor Dal filling would be a blessing for them.



Ingredients - 
Ghee or Oil for cooking as needed (upto 2-3 Tbsp)
For The Filling (Poornam) - 
Toor Dal 3/4 cup
Powdered Jaggery 3/4 cup
Cardamom Powder 1/4 tsp
For the Outer Cover - 
Wheat Flour 3/4 cup
Salt as needed
Turmeric 1/4 tsp
Warm Water as needed



Method Of Preparation -


To prepare the filling (Poornam) - 
Wash and boil toor dal on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool. (if needed spread it over a clean cloth)

Add the powdered jaggery to the boiled toor dal and grind in a mixer to a fine paste adding cardamom powder. 

It should result in a stiff dough. Allow it to cool. 

To Prepare the Dough - 
In a mixing bowl, add the wheat flour, salt, turmeric and add water gradually. Knead it into a soft dough. Cover and set aside for a few minutes

To Roll out the Bobbattu - 
Divide the dough into equal parts (about 8-9) and roll each portion of the dough into small circles. Put in at least a teaspoon of filling and close the edges.

Roll out this ball into a thin circle like a roti making sure that the filling doesn't ooze out. Also carefully roll it so the filling spreads out evenly. [I used a puri press/tortilla press to make it simple instead of rolling it out :)]

Gently place it on a heated tawa/griddle, drizzle a little ghee/oil and cook until both the sides are light brown. 

Remove the bobbattu from the tawa. Store in an insulated container.


Continue with the rest of the dough. Serve them warm and enjoy!


BMLogo




Preparation Time 45 minutes
Makes 8-10

16 comments

  1. Usha Says:
  2. That is a delicious Ugadi spread. Very festive menu and even at our back home, it is mango bonanza since mangoes just begin to hit the markets. Bobbattu have come out perfect and like the way your stacked all in a plate and a folded one on the top.

     
  3. This comment has been removed by the author.  
  4. Srivalli Says:
  5. That's quite a feast you got there Harini..lovely spread!

     
  6. wow that's a delicious spread there :) Each and every dish looks so inviting Harini , I know must have been lots of effort to make this elaborate thali .. Bobbattu looks so perfectly shaped and yummy..

     
  7. Excellent festival food ! What a elaborate spread , it looks so inviting . I have made this South version of poli and it is so yum , loved the way you have got them , perfect rounds neatly stacked .

     
  8. Awesome festival food .. Happy Ugadi to you and your family.. wish i get treated with such a meal!!

     
  9. Priya Suresh Says:
  10. Havent made thali for a while. Belated Ugadi wishes to u and your family. Such a fabulous spread with many fingerlicking dishes. And that polis rocks.

     
  11. Jyoti Babel Says:
  12. A feast for a special ocassion like new year demands nothing less. lovely spread

     
  13. Delicious Ugadi platter. Hope you had a great celebration. :-) The meal looks scrumptious.

     
  14. Sapana Behl Says:
  15. I don't have so much patience cook these many dishes at one time. You did a great job and the toor dal poli looks addictive. I tasted it once and I know how delicious they are.

     
  16. Suma Gandlur Says:
  17. I honestly lack energy to cook such elaborate festive thalis. Kudos to your patience and love that ugadi thali.

     
  18. Jayashree Says:
  19. There's so many delicious looking dishes in that thali. Tuar dal poli is new to me.

     
  20. beautiful spread harini, looks scrumptious, poli looks tempting, its been long since i made poli! seeing yours i would love to try one soon!!!

     
  21. Suja Ram Says:
  22. What a rich and yummy festive spread!! Seriously, I dont cook so much nowadays and Kudos girl to you! Bookmarking!

     
  23. I am beyond impressed - what an awesome spread!

     
  24. Rujuta Says:
  25. Amazing spread of food and the thali looks great
    this poli is something like puranpoli we make in Maharashtra
    thanks for sharing the recipe
    best wishes

     
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu









Archives

Tamalapaku on Facebook

Followers

Member Of

Top Food Blogs
Town Square Dr.5z5 Open Feed Directory Blog Blog Blog Directory