Bobbatlu to Kajjikayalu: Here are some dishes that add zing to Sankranti festivities

Hyderabad: Sankranti festivities begin with preparations of special dishes in Telugu households in Telangana and Andhra Pradesh. As rice and sugarcane harvesting begins, several special dishes are made out of these ingredients which add zing to the festivities.

Bobbatlu, Bellam Gavvalu, Ariselu, Kajjikaayalu, Sunnundalu, Nuvvula Laddu, Sakinalu are some of the dishes that are an essential part of the Sankranti feast in Telugu households.

Most of these dishes use rice flour, sesame seeds, and jaggery which are freshly available during the Sankranti harvest season.

These dishes take one back to childhood. Some of these special dishes are even cooked in big vessels perched on 3 stones on wood fires in compounds. Large quantities are made for distribution to family and friends. Everyone in the family pitches in to help in the preparations.

Bobbatlu

This is popular in Andhra, Telangana, and Rayalaseema regions, and is made out of refined wheat flour, chana dal, and jaggery. While it is called Bobbatlu in the Andhra region, it is also called Bakshalu in some parts of Rayalaseema and Telangana.

Bellam Gavvalu

This dish is made by mixing wheat flour along with jaggery. The sweet dish is crunchy and can be stored for a month. Children are especially fond of this.

Sunnundalu

It is made out of roasted urad dal. The lentils are powdered finely and mixed with jaggery which is also pounded and powdered. The mixture is made into laddus using a lot of ghee. This is specially made and served to newlywed couples when they visit their in-laws and relatives for Sankranti.

Kajjikayalu

This traditional dish in Telugu household is crispy and crunchy on the outside and has a smooth and sweet filling inside. The filling changes from region to region, depending on the crops harvested. In coastal Andhra, which grows coconut trees, coconut powder is used for the filling along with sugar or jaggery while in Telangana, sesame seeds are used in the filling, and Rayalaseema, a peanut growing region, uses peanuts.

Sakinalu

This specialty is made out of rice flour and sesame seeds, both of which are grown in Telangana. Making Sakinaluneeds experienced hands as the batter is poured into a cloth by hand and twisted. This unique dish lasts for 3 months if stored well.

Ariselu

This is a popular Sankranti staple dish in Andhra Pradesh and is made out of a batter of rice flour and jaggery.

Nuvvula laddu

Also known as BellamNuvvulaUndalu or Sesame Ladoo, this is a popular Sankranti sweet. Sesame, or tilis a common ingredient in Sankranti recipes and is considered a symbol of abundance, prosperity, and energy.