Pooran Poli / Puran Poli (Holige / Obbattu)

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 ;).

Ingredients:
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

Method:
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.

57 Comments

  1. Priya Balabhaskaran April 29, 2006
  2. Tony April 30, 2006
  3. Vaishali May 1, 2006
  4. Shilpa May 1, 2006
  5. supriya purohit March 2, 2007
    • yogita March 26, 2013
  6. Shilpa March 2, 2007
  7. priya March 21, 2007
  8. Tina August 6, 2007
  9. Ashu August 28, 2007
  10. Ashu August 30, 2007
  11. Ashu August 31, 2007
  12. Pratibha Prabhu October 28, 2007
  13. Sowmya Venkatesh November 7, 2007
  14. dinesh December 15, 2007
  15. jyotsna January 11, 2008
  16. Shruti January 13, 2008
  17. Divya January 13, 2008
  18. prathima January 15, 2008
  19. sk January 15, 2008
  20. nisrin February 22, 2008
  21. shweta March 7, 2008
  22. anjali cn March 18, 2008
  23. Nanditha April 6, 2008
  24. Nanditha April 6, 2008
  25. vinay May 20, 2008
  26. Amrita Kaur June 28, 2008
  27. Kshama Ajit August 5, 2008
  28. Priya November 16, 2008
  29. Niyati January 2, 2009
  30. Jaya January 21, 2009
  31. Niveditha March 9, 2009
  32. Purnima March 9, 2009
  33. Aparna Raikar March 10, 2009
  34. Sneha March 25, 2009
  35. girija March 28, 2009
  36. Anupama June 6, 2009
  37. aruna August 4, 2009
  38. Angelina November 14, 2009
  39. Angelina November 14, 2009
  40. ADITI PATHAK January 18, 2010
  41. aparna January 29, 2010
  42. Narayan Mishra August 30, 2010
  43. Renuka September 6, 2010
  44. Arathi January 20, 2011
  45. lavanya selvam January 22, 2011
  46. Prema Prakash April 4, 2011
  47. sachi April 12, 2011
  48. vino July 5, 2011
  49. fathima August 20, 2011
  50. shreya November 20, 2011
  51. Swetha S Lamani February 21, 2012
  52. Gauri March 6, 2012
  53. Meenakshi Shankar March 7, 2012
  54. jaya August 25, 2012
  55. Ranjitha Nair September 19, 2012
    • Shilpa September 20, 2012

Leave a Reply

Your email address will not be published. Required fields are marked *