Bakshalu are the traditional sweet flat bread made in many regions of India. This is from my home state of Andhra Pradesh. The telangana region of the state is where they are called "Bakshalu" others call them "Bobbatlu". It has other names including "Poli","Putan Poli", "Obbattu" etc., My mom always made and still makes them for Ugadi which is the Telugu New Year festival. And now, being a mom myself, I am continuing the tradition in my house.
-----------------------2 cups Chana Dal (Shanaga Pappu)
3 cups Sugar
3 cups Whole Wheat Flour (Chapathi Flour)
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.
Add water and some oil and mix the flour like you would for Puri/Chapathi.
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.
Many people make this with Jaggery/Brown sugar but I like the taste of the regular cane sugar so, I usually prefer that. Sometimes I also make the bakshalu with Moong Dal (Pesara Pappu) instead of Chana Dal (shanaga pappu). Personally, I like the chana dal better. But Moong dal is easier on digestion. So, if some older is around, I make the moong dal ones for them. With the same stuffing but different batter you can also make Poornalu/ Poornam Boorelu
This recipe has been submitted to the Roti Mela event hosted by Srivalli @Cooking 4 All Seasons
This recipe has been submitted to the RCI-Andhra Festival Foods hosted by Vani @ BATASARI