BM #84 Week 1 Day 3 -

To conclude this series on sweet flatbreads, here is a traditional bobbattu from the coastal region of Andhra Pradesh.

I used the split moong dal with skin and so the filling turned out slightly darker in shade. Also the jaggery contributed to the color. The coconut definitely added a new dimension to the flatbread.

Ingredients - 
For The Filling (Poornam) - 
Moong Dal 1/4 cup
Powdered Jaggery 1/4 cup
Cardamom Powder 1/4 tsp
Coconut Powder 2 Tbsp
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 moong dal either in the pressure cooker or on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool.

Meanwhile heat the powdered jaggery with about a tablespoon of water until it melts.

Pass the jaggery solution through a metal tea strainer and discard the impurities.

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

It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it 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 6) 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!


Preparation Time 45 minutes
Makes 6


  1. Srivalli Says:
  2. This is my favorite filling next to chana dal...good series Harini..enjoyed the feast!

  3. Rafeeda AR Says:
  4. I am really lazy with flatbreads and love all the three that you have shared for this series... the moong dal filling sounds really delicious...

  5. Archana Says:
  6. Like I said I cannot roll out chapatti and this is like OMG make this for me. Love what you have made here but it's too far out of my league.

  7. Interesting one , we only make savoury ones with moong daal .This filling sounds delicious.

  8. Unknown Says:
  9. this will surely taste great. WIth moong dal and jaggery combo itself is tasty

  10. Sandhiya Says:
  11. Another interesting stuffing for poli !!! Am sure it must be delicious.

  12. Priya Suresh Says:
  13. One of my favourite polis, and the filling sounds super nutritious and delicious.

  14. flatbread sounds so yummy 0 would love for my late night snack now

  15. Pavani Says:
  16. Never tried poli with moong dal -- it sounds absolutely delicious.

  17. Nisha Says:
  18. Thats a lovely one Harini. Never tried mung dhal in Poli. Will bookmark your recipe.

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