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Bakshalu, a sweet flatbread stuffed with mashed lentils and jaggery. The outer covering is either made with wheat flour/all-purpose flour or both.

Yield - 10


For stuffing

  • 1 cup Chana Dal

  • 2 cups Water

  • 1 cup Jaggery

  • 1/2 tsp Cardamom powder

  • 2 tsp Ghee

For dough

  • 1 cup All purpose flour

  • 1 cup Wheat flour

  • 1/4 tsp salt

  • 3 tsp Oil

  • Water to mix the dough

Ghee for frying


To make the dough

  • In a mixing bowl, add wheat flour, salt, 1 tsp oil and all purpose flour. Mix well.

  • Slowly add water to make a dough. Knead the dough for 3-4 minutes until it is smooth.

  • Add 2 tsp of oil to the kneaded dough, cover it and leave it to rest for at least an hour.

To make the stuffing

  • Wash chana dal and pressure cook for 2 whistles with 2 cups of water.

  • Once the pressure is released, drain all the water and let the dal cool down.

  • Add the cooked chana dal to a blender and blend it into a smooth paste.

  • Heat a pan, add ghee, chana dal paste, jaggery and cardamom powder.

  • Keep stirring continuously and cook until the purnam mixture thickens.

  • Turn off the flame and let the purnam mixture cool down completely.

To make Bakshalu

  • Divide the dough to 10 equal portions and the purnam as well to 10 equal portions.

  • Take a dough ball, roll it with a rolling pin to a 4 inch disc.

  • Place the purnam ball in the middle of the rolled dough and gently gather all the sides of the dough on top of the stuffing to enclose it.

  • Roll the stuffed dough ball softly using a rolling pin to your desired thickness.

  • Gently transfer the rolled baksham on to a hot pan.

  • Cook evenly on both sides by brushing generous amount of ghee on both sides.

  • Press down with a spatula to make sure all the edges are cooked well.

  • Serve hot with generous topping of ghee.

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