Ugadi Bobbatlu (Polelu) (Puran Poli)

Ugadi Bobbatlu (Polelu) (Puran Poli)

Ingredients:

For Stuffing(Poornam):

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2 cups Chana Dal (Shanaga Pappu)
3 cups Sugar 
6 cardamoms/elaichi



Batter:
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3 cups Whole Wheat Flour (Chapathi Flour)


Stuffing:
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Pressure cook the chana dal atleast for about 7-8 whistles. After the cooker is cooled, drain the excess water. Then, mashup the dal add the sugar to it and let it cook on the stove until all the sugar is melted and the dal is solid . Peel the cardomom skin, powder the seeds and add to this. Stir the mixture continuously. Turn off the heat and let it cool. You can make both of these and save in the refrigerator couple of days ahead of time.

Batter:
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Add water and some oil and mix the flour like you would for Puri/Chapathi.

Process:
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Make lemon size balls of the poornam. Make lemon size balls of the batter. Expand the batter with a rolling pin to about the size of a 5 inch diameter circle. Put the stuffing ball in this and now, bring the ends of the batter together to as to cover the poornam. At the top where you join all the ends, there may be some extra batter, remove it and seal the stuffing well into the batter.
Now, apply oil to the surface you are preparing the Baksham on. And to your hands. You may use your finger tips to expand the stuffed batter disc, or you may use the rolling pin. Whichever convenient to you. Heat a pan and apply some ghee/oil to it. Put the baksham on the pan and turn and cook until done. Apply ghee. Serve hot.

Enjoy !