Besides the preparation of Chakrapongali ,some of the mouth-watering authentic flavours of Andhra cuisine like Semai Payasam(sweet prepared with vermicilli and milk), Bobattu(stuffed Indian sweet bread), Masala Vada (deep fried doughnut shaped lentil dumplings), Pulagamu prepared with fresh rice from the harvest and pesara pappu (split yellow moong dal) ,Kalagalupu Kura (mixed vegetable curry) with chikkudu kaaya(lima beans), vankaaya (egg-plant or brinjal),mulaga kaadulu (drumsticks), kanda (yam),plaintain(raw banana),teepi dumpallu (sweet potatoes),mixed vegetable stew,kobari perugu pachadi (coconut-yogurt chutney) and daddojanam (curd rice) are prepared in almost every Telugu home. One of my favourite sweets we prepared this Sankranti is Bobattu which is also known by the name of Puran Poli or Bhakshalu.Its basically a bread with sweet-lentil stuffing prepared with refined flour,sugar or jaggery and split bengal gram lentil.Amma makes excellent bobattulu and am posting amma’s recipe on how to prepare them…(step by step process).In coastal Andhra its known by the name ‘bobattu’ and in the Telengana and Rayalseema region of Andhra its called as ‘bhakshalu’,though the basic recipe is the same..only the name differs. ?
