Polelu (Bakshalu)

Different names for this tasty dish in different states of India. So here in the Telugu speaking states we call it as Polelu or Bakshalu and is prepared as a festival dish on Ugadi. Let's have  a look how it is prepared.

Ingredients

Whole wheat flour 2 cups
Split Bengal gram (chanaga pappu/ chana dal) boiled 1 cup
Jaggery 1 cup
Soumph powder 1 tablespoon
Oil for cooking
Pure ghee 1/2 cup

Method

Wash and soak Bengal gram for 3 to 4 hours then cook it in cooker by adding water to dal for about 2 whistles.

Take a pan and add bengal dal (boiled), add jaggery to it and cook it till both are mixed well. Then grind the mixture to make a stuffing. add Soumph powder and mix well. So the stuffing is ready.

Make a semi-soft dough of wheat flour by adding oil and sufficient water.

Divide dough into equal portions and shape them into balls.

Spread each ball and put a large portion of puran in it and seal it into a ball.

By using little flour, oil press and roll out the ball into roti. Similarly make other bakshalu.

Heat a tawa place polee(baksham) on it and cook till it turns golden on both sides by adding ghee/oil.

Pour ghee on polelu it enhances the taste and serve hot.