Kobbari Bhaksham – Is a South indian dessert recipe made with coconut, jaggery and chiroti rava/semolina. This is the simplest and quickest among other bhaksham/poli recipes. Unlike other traditional poli recipes, this poli’s struffing is made with coconut and jaggery, no lentils are used. No cooking needed for stuffing.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201024_000132.jpg?w=840)
Just follow the tips and enjoy this delicious sweet within minutes. No experience needed. I am making these for the 1 st time. But they came out great.
Other Bhaksham/Poli recipes:
Step by step photo instructions
Dough:
Add 1/2 cup semolina, pinch of salt and 1 tsp oil in a mixing bowl. Add 1/4 cup water to make dough. Rest it for 4-5 hrs or overnight.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_233723.jpg?w=1024&resize=364%2C364)
- Before making, add 2 tsp oil, knead again.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_233845.jpg?w=1024&resize=367%2C330)
Stuffing:
- Boil 2 tbsp water in a small sauce pan, add 1 tbsp sooji rava, cook till it gets thick. Keep aside.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_234924.jpg?w=1024&resize=392%2C392)
- Heat a pan, add 1 cup coconut and fry on low flame until the water evaporates. Let it cool.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201019_121703.jpg?w=1024&resize=398%2C299)
- Transfer it to a blender jar, add 3/4 cup jaggery. Blend to a smooth paste.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_235149.jpg?w=1024&resize=408%2C408)
- Take this paste in a bowl, add 3-4 tbsp roasted chickpea powder(pappula podi) and mix.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_235239.jpg?w=1024&resize=407%2C375)
- Now add cooked sooji rava and mix once again well. Stuffing is ready.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_235346.jpg?w=1024&resize=415%2C348)
Making Bhaksham/Poli:
- Take a butter paper and apply 1 tsp of oil.
- Place a piece of dough and spread it lightly with your hands.
- Place a ball of stuffing and seal the stuffing with dough.
- Press it a little, turn it over and add 1 tsp oil.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_235557.jpg?w=1024&resize=425%2C425)
- Cover it with a plastic film/sheet, spread it as thin as you like by applying a little pressure with your hand.
- Remove the plastic film and pour 1 tsp oil.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_235739.jpg?w=1024&resize=430%2C430)
- Transfer it onto a heated pan, cook both sides on low flame.Serve Bhakshams with ghee.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201023_235954.jpg?w=1024&resize=422%2C422)
How to make Kobbari Bhakshalu | Coconut Bhaksham / Poli
PREP TIME: 15 MINS COOK TIME: 6 MINS TOTAL TIME: 21 MINS SOAKING TIME : 4 -5 HRS COURSE: DESSERTS/SWEETS CUISINE: INDIAN SERVINGS : 3
Ingredients
- chiroti rava / semolina – 1/2 cup
- fresh grated coconut – 1 cup
- jaggery – 3/4 cup
- sooji/rava – 1 tbsp
- pappula podi(roasted chickpea powder or putnala pappu podi) – 3-4 tbsp (adjust)
Instructions
- Dough:
- Add semolina, pinch of salt and 1 tsp oil in a mixing bowl. Add 1/4 cup water to make dough. Rest it for 4-5 hrs or overnight.
- Before making, add 2 tsp oil, knead again.
- Stuffing:
- Boil 2 tbsp water in a small sauce pan, add 1 tbsp sooji rava, cook till it gets thick. Keep aside.
- Heat a pan, add coconut and fry on low flame until the water evaporates. Let it cool.
- Transfer it to a blender jar, add jaggery. Blend to a smooth paste.
- Take this paste in a bowl, add roasted chickpea powder(pappula podi) and mix.
- Now add cooked sooji rava and mix once again well. Stuffing is ready.
- Making Bhaksham/Poli:
- Take a butter paper and apply 1 tsp of oil.
- Place a piece of dough and spread it lightly with your hands.
- Place a ball of stuffing and seal the stuffing with dough.
- Press it a little, turn it over and add 1 tsp oil.
- Cover it with a plastic film/sheet, spread it as thin as you like by applying a little pressure with your hand.
- Remove the plastic film and pour 1 tsp oil.
- Transfer it onto a heated pan, cook both sides on low flame.
- Serve Bhakshams with ghee.
Tips
- If the stuffing is still too soft, add some more pappula podi.
- Roasting the coconut helps to reduce the moisture from the coconut. This step helps to get the stuffing in the right consistency.
- 1/2 cup semolina is enough for this stuffing quantity.
- Adding the cooked sooji rava into stuffing makes it easier for you to make poli without breakage.
- You may also use dry coconut, but using fresh coconut is more tastier.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201024_000132.jpg?w=840)
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