Ugadi Special Bhakshalu: A Sweet Telugu Flatbread for New Beginnings
Bhakshalu is a festive sweet flatbread filled with jaggery and lentils, traditionally prepared in many Telugu homes to mark the new beginnings of Ugadi, the Telugu New Year. This delightful dish features a soft dough encasing a rich, sweet stuffing, with jaggery adding a beautiful earthy flavor that enhances its festive appeal. Interestingly, Bhakshalu is quite similar to Pooran Poli, a popular sweet flatbread made in Maharashtra, showcasing the culinary connections across Indian regions. Here is a detailed step-by-step recipe by Chef Amanna Raju, Executive Chef at Novotel Hyderabad Airport, to help you recreate this traditional treat at home.
Ingredients for Bhakshalu
For the Outer Dough:
- 1 cup All-purpose flour (Maida) or Whole wheat flour (Atta)
- 1/4 tsp Turmeric powder (for colour)
- 2 tbsp Oil or Ghee
- Water for kneading
For the Poornam (Stuffing):
- 1 cup Chana dal (Bengal gram)
- 1 cup Jaggery (grated or powdered)
- 1 tsp Cardamom powder
- 1 tsp Fennel seeds (optional)
Step-by-Step Instructions
1. Prepare the Dough:
Mix the flour, turmeric powder, and oil in a bowl. Gradually add water while kneading to form a very soft and pliable dough. Coat the dough with a little oil to prevent drying, then let it rest for at least 1–2 hours. This resting period is crucial as it ensures the dough becomes elastic and easy to roll out, resulting in a tender flatbread.
2. Make the Stuffing:
Pressure cook the chana dal until it is soft but not mushy. Drain any excess water completely to avoid a watery filling. Mash the cooked dal or grind it into a smooth paste for a uniform texture. In a pan, combine the mashed dal with the grated or powdered jaggery. Cook this mixture on medium heat, stirring continuously, until it thickens and loses most of its moisture. Add cardamom powder and mix well to infuse the flavors. Allow the stuffing to cool completely, then shape it into lemon-sized balls for easy assembly.
3. Assemble and Roll:
Take a small ball of the rested dough and flatten it into a small disc. Place a poornam ball in the centre of the disc. Gently pull the edges of the dough over the filling to enclose it completely, ensuring it is sealed well to prevent leakage. On a greased banana leaf or parchment paper, roll out the stuffed dough into a thin circle using a rolling pin or by pressing with your fingers. Be careful to roll evenly to maintain a consistent thickness.
4. Cook the Bhakshalu:
Heat a tawa (griddle) over medium heat. Place the rolled flatbread on the tawa and cook on both sides, applying ghee as needed, until golden brown spots appear. This cooking process gives Bhakshalu its characteristic crispy exterior and soft, sweet interior. Serve warm as a festive treat during Ugadi celebrations.
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