Pancha Baksha Paramannam

 

What is a pancha baksha paramannam (పంచభక్ష పరమాన్నము)? 

Let us first understand that we eat 5 varieties of foods. They are:

1. Bhaksham - what you Bite and eat (vada, purnam filled bonda, sweetened pan cake etc)

2. Bhojyam - what you chew and eat (lemon rice, curd rice etc)

3. Choshyam - what you suck while eating (kheer, rasam, dappalam (Andhra sambar)

4. Lehyam - what you lick to eat ( honey, icecream etc)

5. Paaniyam - what you drink (water, fruit juice, panakam etc)

The above forwarded message appeared in our WhatsApp group some days ago. Another friend responded as follows:

Welcome. The post has offered a full course festive meal on a platter since it talked of Pancha Baksha Paramannam. I hope every one can send posts with our varied experiences and opinions on how and when we had the best of Pancha Baksha Paramannam (పంచభక్షపరమాన్నము)

This WhatsApp message triggered a pleasant recollection of memories connected with Bobbattu, a Bhaksham. Puran poli/ Holige/ Obbattu/ Bobbattu/ Oliga is an Indian sweet flatbread that is a part of a festive meal in southern India and Maharashtra. It is called by different names in different regions like Bobbattu, obbattu, holige, ubbatti, vedmi, poli, puranachi poli, god poli, pappu bakshalu, bakshalu, oliga, abatulu.

Let me share my memories with you. I remember a happy experience which happened 40-42 years ago. I was still a bachelor. I used to live in a small independent house on Brodipet 18th Cross Road in Guntur. Subhash, a medical representative of Cipla Pharma, was living with his parents in the house next to mine. They are from Kakinada. They know that I like sweets. We once discussed about two major varieties of Puran Polis (thinner and larger ones called Oligalu, generally made in Rayalaseema and thicker smaller ones called bobbatlu, usually made in the Coastal districts of Andhra Pradesh) A few days later, I was invited to lunch by Mr. Subhash at his home. Along with me, invitation was extended to 2 more representative friends, Satish Baji and Sundaram (also bachelors like me) who were also discerning foddies like me. Ghee Bobbatlu were made for us that day as a special dish in the meal. They were specially made and served hot straight from the pan. We ate 5-6 each. Bobbatlu served with added affection, made them taste much better. Their hospitality will never be forgotten. Whenever I ate bobbatlu later in my life, I always remembered those that I ate at Subhash's home. Bobbattu is one of the Panchabhakshas, falling into the category Baksham. In fact, it is actually called Bhaksham in Kurnool. It is called by other names Oligalu and Bobbatlu in other parts of A.P.

In my own hometown Proddatur, Oligalu (puran polis) are often made on festive days at homes. But some even make and sell them on daily basis in the bazaar as a staple food to villagers visiting the town for shopping due to its high caloric value. One Oliga provides 291 calories, approx. 15 % of an adult daily requirement of 2000 calories. In Anantapur, however, it is a cottage industry. Apart from purnam, coconut stuffed Oligalu (polis), kova and dry fruits stuffed and ghee polis are the other special varieties that are made and sold. Oligalu is also known as Bobbatlu in the coastal region. The difference is that the oligalu are thinner and bigger in size (generally of the size of a dosa, 12-15 inch diameter) while bobbatlu are slightly thicker like utappam and smaller in size (6-8 inch dia) Generally they are eaten after being given a coat of ghee. Loko bhinna ruchi hi is a Sanskrit adage. Some people also like to soften these with hot or cold milk before eating.