Comments on: Pooran Poli / Puran Poli (Holige / Obbattu)

By: aparna

aparna — Fri, 29 Jan 2010 05:36:29 +0000

Hi Shilpa,

Thank you or your wonderful receipe. I prepared it today and found it come out exactly as pe your instuctions

. btw…Your previous website was better…I think this is too westernized

By: ADITI PATHAK

ADITI PATHAK — Mon, 18 Jan 2010 08:06:39 +0000

let me know the preservatives used in puran poly for long preservation

By: Angelina

Angelina — Sat, 14 Nov 2009 06:39:14 +0000

Also forgot to say let sourdough sit out for 6 hours after feeding to prepare it for use- it is best to use at room temp. and when it has gotten bubbly again.

By: Angelina

Angelina — Sat, 14 Nov 2009 06:35:52 +0000

Sourdough Alternative
I add a bit of coconut to mine when I add jaggery and also use ghee/butter in making bread dough. In fact, I use a bit of sourdough culture to make my dough for any chapati/roti bread tobe a bit tangier and softer- when you pan-fry it comes out very nice and puffs easily. In olden days India, dough was always left out to ferment for a few hours. Actually sourdough culture, or Levain as they they say in France, has digestive bacterias (like yoghurt), which allow you to breakdown wheat more easily- this is very good for those who can’t have yeast, have some gluten intolerance or those who have diabetes or nutritional assimilation problems. Anyways to make your own sourdough culture take 1/4 cup of white flour and mix with filtered or chlorine-free water making a dosa or pancake batter consistency and place in jar with a lid. Keep in a draft-free area and out of the sun. Every day dump out 1/2 the mixture and add another 1/4 cup white flour plus water. In the summer you will only have to do this for about 8-10 days to get a nice tangy smelling and bubbly culture. In the cooler seasons, this can take up to 2 weeks unless you keep jar near a heater or warm place. When you have turned out a mixture that is bubbly and tangy (it will burn your nose hairs when you smell it), then it is ready. You can store in the fridge and should feed culture about twice a week by dumping out 1/2 of it and adding new flour and water. You will need about one cup of the culture for every chapati/roti batch- adjust the flour and water. After making dough, allow it to sit covered in a oiled bowl with plastice wrap for 4-6 hours out of sunlight (kills bacterias)- it will rise. Sometimes you have to prepare dough a day or two ahead of time if the culture has gone a bit brown. If you leave for more then a week w/out feeding, it will turn blackish and smell bad but dump out and add new flour/water. It will take a couple days of changing to bounce back. Here’s to good health and good eating! Namaskar

By: Video: Making Puran Polis « Arun Shanbhag

Video: Making Puran Polis « Arun Shanbhag — Sat, 10 Oct 2009 15:32:34 +0000

[...] is Shilpa’s (Aayis Recipes) recipe for puran poli (also called Obbattu). And another recipe from Sailu’s [...]

By: aruna

aruna — Tue, 04 Aug 2009 08:33:25 +0000

Hi Shilpa,

If toor dal is to be added with chana dal, what is the proportion? If the hoorna is dry do you powder avalakki and add it?

Shilpa: Sorry, I don’t know.

By: Anupama

Anupama — Sat, 06 Jun 2009 10:34:01 +0000

I have one doubt, we have to fry hoorna or not.

I was thinking to do this recipe for a long time, but I could not , i Will try soon

Shilpa: As explained in the recipe, you need to cook dal and jaggery together, then grind it. After grinding, you need not heat it (unless it is too watery)

By: girija

girija — Sat, 28 Mar 2009 10:15:05 +0000

I want coconut holige ingredients what all you use.
hi, i loved your receipe reallyvery much One thing i saw dhall holige you havenot mentioned which type of soji to be used. I appreciate you that you have given lot of information about holige, what is channa dhall in kannada, one clarification do we need any flour (miada etc0
or we may mix only soji, termeric, salt, oil, and after mixing the dough we should pour oil on it or not. KIndly please inform me the suggestions i have sent to u.

Regards,
girija

Shilpa: coconut holige is under sweets.

By: Sneha

Sneha — Wed, 25 Mar 2009 21:42:44 +0000

Hi
I enjoy going thr ur site..especially when u use kannada words just feel so good abt it and makes me relate to my family…Thanks for the recipe of puran poli…keep the good work.By the way I could not get the recipe of Missal Pav?

By: Aparna Raikar

Aparna Raikar — Tue, 10 Mar 2009 19:29:31 +0000

Hey Shilpa,
First of all,I would like to wish you a very Happy Holi.
I tried your recipe of pooran poli today and it turned out amazing…my husband just loved it! i m a big fan of your website & i always go through your website before trying anything new.Thanks a lot for doing such a wonderful job!