Watch Recipe Video :
Preparation Time : 45 min.
Cooking Time : 10 min.
Know about the Recipe :
Rayalaseema Cuisine is renowned for its own traditional authentic delicacies and ethnicities. Superb delicious BHAKSHYALU is a signature sweet dish that wins the crown in Rayalaseema cuisine and enhances the significance of festivals. The real celebration of festivals in every home starts with the preparation of these authentic flavoured Bhakshyalu. Its a superb version of Indian flat bread stuffed with sweetened lentils.
In this journey of Rayalaseema Festival specials, today I am presenting delicious "Bhakshyalu" recipe to you all. It is also very famous as Hobbattu in Karnataka, Oligalu in some regions of Rayalaseema, Bobbatlu in Andhra, Polalu in Telangana and Puran Poli in Maharashtra. The Bhakshyalu prepared in Rayalaseema are comparatively thin and large in size that are made in other areas.
I have started making this dish by preparing "Purnam", the stuffing made with boiled chana dal and jaggery. I have boiled Chana dal in a pressure cooker and strained all the water. Now mixed boiled chana dal with jaggery, fennel seeds and ilaichi. Fennel seeds add an exotic flavour to this purnam. Ground to make a fine paste called "Purnam". Kept this aside and proceeded to prepare the dough. I have taken maida and kneaded well with water to make a very soft dough. Added few spoons of oil and mixed again. Rested it for 45 minutes. Later applied oil to my palms and on a laminated sheet as well. Taken small amount of dough and spreaded it on my palm and stuffed with a small amount of Purnam and closed it. Started making bhakshyam by rolling it. We need little practice and experience to roll it very thin. Spinkle some Poppy seeds on top. Now added little oil on tawa and placed this bhakshyam on tawa. Fried well on both sides by adding oil / ghee. Delicious flavoured bhakshyalu are ready to eat now. While cooking traditional recipes, we should never miss their original flavour, taste and colour. Right amount of purnam need to be stuffed in the dough, else the stuffing will come out while rolling. Bhakshyalu taste awesome when eaten with ghee. If you want it make it more delicious, dip entire bhakshyam in milk and enjoy the taste.
Friends.. do we really need to wait for a festival to enjoy delicious Bhakshyalu taste??? To stop mouthwatering, follow the detailed step-by-step recipe, watch recipe making video and try to do it today. Enjoy the divine taste of authentic, delicious, flavoured, ethnic Rayalaseema Festival Special BHAKSHYALU. Happy cooking...!
INGREDIENTS :
For Purnam (Stuffing) :
500 grams Chana Dal
500 grams Jaggery
7-8 Ilaichi
1 tsp Fennel seeds
500 grams Maida
Water
Oil
METHOD :
1) Boil Chana dal in pressure cooker for 3 whistles.
2) Take out and strain all the water.
3) Add Jaggery, fennel seeds and ilaichi and grind to make fine paste called "Purnam".
4) In other bowl, take maida and knead well by adding water to make a very soft dough.
5) Rest the dough for 45 minutes.
6) Now take a laminated sheet to roll the bhakshyam and apply oil on it to avoid sticking.
7) Apply oil to both palms and take a small amount of dough.
8) Spread it on hand and stuff with a right amount of purnam.
9) Close it completely and roll it very thin.
10) Now pour little oil on tawa and place this bhakshyam.
11) Fry well on both sides adding oil.
12) Delicious, traditional, tasty Bhakshyalu are ready to eat now.
Tips :
1) If your purnam gets loose, roast it on a tawa and make it thick.
2) Take right amount of Purnam for stuffing.
3) You can use ghee instead of oil while frying.
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