This sweet dish from dal and jaggery is known by different names in South and West India – like, Holige, Bobatlu, Obattu, Poli, Puranachi Poli, God Poli, Pooran Poli and so on. The dish is best relished with hot milk, pure ghee, as well as jaggery and khus khus (poppy seeds) kheer.


  • 1 1/2 cups All Purpose Flour/ Maida
  • 1 1/2 cups tur dal
  • 1 1/2 cups Jaggery
  • 4 Cardomom/Elaichi (powdered)
  • 1 pinch turmeric powder
  • 1 pinch salt
  • Oil as per the need


  1. Knead dough from flour along with salt, turmeric powder. Rest dough.
  2. Pressure cook dal along with water. Strain dal and grind.
  3. Cook paste until jaggery is melted.
  4. Stuff filling an piece of flattened dough and bake rotis.
  5. Bake over hot tawa till cooked on both sides.
  6. Serve Bobatlu along with ghee, milk or jaggery.

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