vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Puranpoli Bobatlu

Dandy Candy

Dandy Candy

candy making with mackenzy and nickole...

Tea Time Fruit Cake

Tea Time Fruit Cake

A delicious, yummy and mouth-watering soft Fruit cake dunked with luscious candied fruits...

HALVA KHEER SPRING ROLL

Halva Kheer Spring Roll

Halwa is everybody's favourite dish in winters. It is probably one of India's most popula...

Tiramisu desi style

Tiramisu Desi Style

Tiramisu is traditionally an Italian dessert, and this is a similar recipe with an Indian...

OATS AND COCONUT PAYASAM

Oats And Coconut Payasam

Oats and Coconut Payasam is an exceptional combination of ingredients made with oats and ...

No Bake Cheese Cake

No Bake Cheese Cake

A No-bake Cheesecake recipe is ideal for summer holidays. It is easy, creamy deliciousnes...

Puranpoli Bobatlu Recipe, Chana dal Meetha , How To Make Puranpoli Bobatlu Recipe

Puranpoli is a Maharashtrian recipe. This is a traditional recipe, made with chana dal and jaggery. Indian stuffed bread with sweet lentil filling.

About Recipe

Chana dal methai, Chana dal inippu, Chana dal Misti

How to make PuranPoli bobatlu

(67 ratings)
100 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
PuranPoli bobatlu
Author : Vahchef
Main Ingredient : Chana dal
Servings : 6 persons
Published date : January 25, 2019


Ingredients used in PuranPoli bobatlu
• Salt - 1 pinch.
• Cardamom powder - 1 tablespoon.
• Oil or butter - 2 tablespoons.
• Rice flour - 1 tea spoon.
• Suji rava - 1 tea spoon.
• Maida - 1-½ cup.
• Jaggery - 500 grams.
• Chana dal - 2 cups.
Method:
  • Boil channa dal and cook till it is well cooked and drain all water when hot, and let it dry on paper towel if needed powder it in a food processor.
  • Now add jaggery to channa dal powder and cook till thick, flavor with cardamom powder.
  • Make dough with maida, suji, and rice flour add salt pinch and butter or oil and make a smooth - soft dough, stuff the channa dal sweet in the dough as shown
  • The sweet mixture should be double the size of chapati dough press as shown and cook on a hot griddle enjoy warm for you festivals, can be eaten for few days





Cooking with images Chana dal madhur, Chana dal , Chana dal sihi







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

plumsfor2000 Posted on Sat Dec 15 2007

This is one of my favorite. I also like when its made out of coconut & jaggery.

Reply 0 - Replies
profile image

RainaDragonfire Posted on Sat Dec 15 2007

haahaa good recipie but seems you were in a hurry today chef.

Reply 0 - Replies
profile image

rojapooh Posted on Sat Dec 15 2007

wow....

Reply 0 - Replies
profile image

tell58 Posted on Sat Dec 15 2007

Can't wait to see what you are going to cook everyday Chef!Amazing videos!Thanks for all the effort you take.Can you please post some paneer dishes like Shahi paneer and also Jalebi and Chicken kabab?

Reply 0 - Replies
profile image

Dee Thakore Posted on Sun Dec 16 2007

sanjay, may be one day you can tell us about jalebi paratha. Please keep in mind. Thanks.

Reply 0 - Replies
profile image

yoursnilu Posted on Tue Dec 18 2007

hi sanjay..what happened...no updates from u...hope u r doing ok...

Reply 0 - Replies
profile image

choud punja Posted on Fri Mar 27 2009

just it self or with ghee or mike but defenatly not with any thin else

Reply 0 - Replies
profile image

AvishCar18 Posted on Sun Jun 07 2009

With Puran Poli, typically there is a curry made from the water taken out of the cooked dal, in maharashtra we call "KAT CURRY", my favourite is Milk with ghee n sugar, or milk with jaggery added in it....Tastes yummy....!!!!

Reply 0 - Replies
profile image

AbstractMan23 Posted on Sat Jul 25 2009

you are the best man! :-)

Reply 0 - Replies
profile image

AbstractMan23 Posted on Sun Aug 02 2009

dear chef, i don't understand how the mixture changed at 2:09. when i made it, it stayed like powder, so i added some water t make into a thick paste like yours. what did i do wrong? thanks!

Reply 0 - Replies
profile image

Lalitha Garudadri Posted on Thu Mar 18 2010

We call it Bhaksham

Reply 0 - Replies
profile image

Leela Karumanchi Posted on Wed Jun 16 2010

Hello sanjay, Thanks for sharing this recipe.i did this and came very nicely.Your videos help me in almost every south Indian recipe.once more thank u for providing these useful videos.

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter