This is one of my favorite sweet. In my native North Kanara, I have seen some people who are experts in making these. I think a lot of patience and experience is required to get the perfect texture of this. I tried this for the first time, it tasted heavenly. Though I know I can improve a lot.
This is called Holige or Obbattu in Kannada. Unlike the normal obbattu, we add a pinch of turmeric to make it look yellowish(If there is another reason for adding turmeric, I am not aware of it!!!).
I had never thought I will even try to make them in my life. But then, my blog has changed a lot of things in my life :). When I was a kid, I pestered my Aayi to make them for me. She asked me hundred times, “are you sure, you are going to eat them??”, I think she knew I wont eat much. But she still prepared it for me. I ate just ONE (I had asked her to make a lot of them, so that I can eat for a week or so). She had to finish the remaining somehow. From then onwards, she never made them again 🙁 (I was(am) very bad at eating).
Please make sure you have patience and time before trying it. If you make them in hurry, you might completely spoil them ;).
Chana dal 1 cup
Jaggery 1 cup
Cardamom 1 tea spn
Maida/Plain flour 1 and 1/2 cups
Turmeric a pinch
Wheat sooji(rava) (optional) 2 tea spns
Oil 1 tea spn
Salt a pinch
Cook Chana dal in pressure cooker. Drain all the water.
Cook dal mixed with jaggery for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. (This mixture is called “HooraNa” in Kannada).
Mix flour/maida with sooji(optional), turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr. (This mixture is called “KaNaka” in Kannada).
Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends as shown in the picture.
Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry on hot tava till it gets golden brown color.
Serve hot/cold with ghee.
Serves : 4
Preparation time : 45min
Some tips (I read this somewhere and felt worth mentioning them):
– Use milk instead of water for making the maida dough to make pooran polis very soft.
– Use Toor dal along with chana dal to make them more thin and soft.
– If the chana dal mixture becomes too dry and cannot be made into balls, add some avalakki(thin poha) or 1 spn rice flour to it.
– Use rava and flour in 1:1 proportion to make the outer wrap very soft.