BELE OBBATU- PURAN POLI

HELLO, FRIENDS,

OUR NEW YEAR FESTIVAL UGADI IN KARNATAKA & ANDRA PRADESH, GUDI PADWA IN MAHARASHTRA is FAST APPROACHING. All in all these states a common sweet is made for this festival.

Yes, you guessed it right. It is called, OBBATTU OR HOLIGE in KANNADA (KARNATAKA),

OLIGA in ANDRA PRADESH and POORAN POLI in MAHARASHTRA.

It is a very old traditional sweet.

Let us make it for this FESTIVAL AND CELEBRATE NEW YEAR

Puran poli is a stuffed flat bread or paratha, made out of Refined flour, Sooji or semolina for outer covering, and Tuar dal and Chana dal with jaggery and coconut for stuffing.

There are many types of OBBATU.

1) Bele Obbatu- made from Tuar dal or Chana dal or in combination.

2) Kai Obbatu-made from fresh coconut.( Link in description box-sweets and deserts)

3) Shenga Obattu- made from Peanuts or Groundnuts

4) Dates Obbatu- made from fresh deseeded Dates.

5) Sakkare Obbatu-made from sugar powder and dry coconut.

6) Many more.

It is served Hot with Ghee and Milk.

It is also very nice to eat the next day of preparation.

Let us make BELE OBBATU, with step-by-step, detailed methods with useful tips.

The main ingredients used in this dish for stuffing have many nutritional & health benefits.

TUAR DAL (Arhar dal) is used in this OBBATU,

It is a good source of Protein, Carbohydrates, and Fiber.
It also has Iron and Calcium in it.
It reduces Cholesterol, Controls Blood Sugar Levels, and prevents Anemia.

CHANA DAL– used in this recipe is a good source of protein.

It keeps the heart healthy and is good for diabetics.
It lowers Blood pressure.
It has high fiber which helps in weight loss.
It is good for Red blood cells (pregnant women).
Cooked dal is rich in folate, vitamin B9, or Folic acid.

COCONUT-used in this is good because,

it is rich in Fiber, so good for heart health,weight loss and Digestion
It is high in Calories and saturated Fats.
It is rich in Copper, Iron, Phosphorus, Potassium, Magnesium, and Zinc.
It is good for digestion and avoids constipation.
It is also good for hair and skin.

JAGGERY: It is good as,

It improves digestive health.
It boosts immunity.
It is good for liver detoxification.
It prevents Anemia.

MAKING OF THE Puran Poli CONSISTS OF MAINLY 4 PROCEDURES.

Table of Contents

1) Kneading the dough

2) Making the stuff to fill

3) Stuffing and rolling the OBBATU

4) Roasting OBBATU on the pan.

5) Serving of the ready dish.

FOR KNEADING THE DOUGH of Puran poli

INGREDIENTS:

Refined flour or Maida-1 cup
Fine rawa (chiroti rawa)-1 cup
Turmeric powder-1/4 teaspoon
Table salt-1 small pinch
Water -1 cup or less.

PROCEDURE:

Take Maida and Sieve.
Sieve the fine Rawa also.
Add turmeric powder and salt.
Combine all of them nicely.

Start kneading the flour by gradually adding water. (little at a time)
Make a little stiff dough (as for Chapathi), not like Poori or Fulka.

NOW COMES THE TWIST

No need to add oil at this stage.
You have to soak the dough in water (fully immersed), for about 2-3 hours.

Usually, the dough is soaked with oil in the resting period. cover it.

After 3 hours, again knead the dough with a handful of oil.
Once the dough soaks the oil, repeat the procedure 2 more times and keep on kneading, this procedure incorporates the oil in the dough and the OBBATU comes out very smooth and soft to eat and is not dry.

THE MORE YOU KNEAD, THE BETTER RESULT YOU GET.

Now the dough is ready to be stuffed, keep it aside fully covered to avoid drying.

MAKING THE STUFF FOR puran poli

INGREDIENTS:

Tuar dal (Arhar dal)-1 cup
Chana dal (Bengal gram dal)-1/4 cup
Turmeric powder-1/2 teaspoon
Water-2.5 to 3 cups (not more)

PROCEDURE TO COOK DAL FOR PURAN POLI

In a cooker, pan takes both the dals.
Wash the dals 2-3 times.

Now add a measured quantity of water and turmeric powder to it.

Keep the container in a pressure cooker and allow to cook.( for 3 whistles)

Now when the pressure of the cooker goes completely, take the pan out.

Put the cooked dal on a strainer and leave it to drain out till all the extra water drains out.

you need the following to make stuffing forPURAN POLI

Cooked and strained Dal
Jaggery-1and 1/4 cup
Fresh coconut-3/4 cup(grated)
Cardamom-5-6 in number.

METHOD:

Take the freshly grated coconut and grind it adding a teaspoon of water finely.
Put it in a thick-bottomed pan.
Now take the cooked dal and put in a grinder and grind it to a uniform paste (do not add water)

Do the same with all the cooked dal and put it all in the pan with ground coconut.

Add the measured quantity of jaggery to the pan.

Keep the pan on a medium flame and stir with a spatula, till all the jaggery gets dissolved.

Now reduce the flame and go on moving the stuff with a spatula, so that the moisture in it starts evaporating and the stuff starts thickening.
Now add cardamom powder and mix.

It takes about 10 -15 mts to get the required thickness of the stuff.

WHEN YOU MOVE IT, IT SHOULD START FORMING A SOFT, NON-STICKY LUMP.

You can see the sides of the pan, starts drying.
So, the stuff of BELE OBBATU is ready.
Make lime sized ball and keep it ready.

STUFFING AND ROLLING OF PURAN POLI

Take the dough, little than the size of the stuffed ball, you made.

Flatten the dough on your palm or on parchment paper.
Keep the stuff of dal in the center of the dough and start covering the stuff from all sides.
You can pinch off the extra dough, after covering the stuff.

NOW, THERE ARE TWO METHODS OF ROLLING THEPURAN POLI

(if the rolling is even, you get a nice fully puffed soft obbatu)

1) In this method, you need parchment paper,(you get special cut papers, which is heat proof and you can put obbatu along the paper on hot tawa.

Firstly apply oil on paper.
Keep the stuffed ball, you just made.
Apply little oil on your fingers and start patting them evenly in a circular motion to make a round.
Now apply little oil on the roller pin and roll it very lightly highhandedly

2) . In this method you do not need a paper at all.

Take 1/2 a cup of rice flour and keep ready
Take a rolling board and a rolling pin.
Sprinkle some rice flour on the rolling board.
Take the stuffed ball you made.
Dip and roll in the rice flour and start rolling on the rolling board with the help of a rolling pin.

ROLLING SHOULD BE DONE VERY LIGHT-HANDEDLY SO THAT THE OBBATU SHOULD TURN BY ITSELF.

If this happens, your OBBATU is sure to puff fully.

ROASTING OBBATU ON PAN

Now comes the roasting part of OBBATU.
Heat a Dosa pan.(preferably flat)

In the first method, you have to put rolled obbatu along with the paper on which it was rolled.

After a few seconds, you see the bubbles appear on the surface.
Now turn the other side with a spatula,
You have to handle it delicately as the obbatu is too soft.
Note-(If you overcook, it tastes bitter, so better to avoid).
Smear some oil on both the sides while roasting
Fold into half ad remove on a plate.

In the second method you are using dry Rice flour to roll the Obbatu, so after roasting, each OBBATU,

you have to clean Tawa with tissue paper or cloth to remove the leftover residue of dry Rice Flour used. While roasting you have to use oil on both sides, otherwise, it looks a little dry.

THE OBBATU, MADE IN THIS METHOD IS SURE TO PUFF LIKE A POORI.

When roasted, fold and remove on a plate.
You get a very nice, soft sweet obbatu to relish

SERVING OF OBBATU

OBBATU is served hot with ghee.
Some people like with milk.

Some even eat with rasam,
HOT AND SUPER SOFT DELICIOUS BELE OBBATU OR PURAN POLI IS READY

IN WHATEVER FORM AND WHENEVER YOU EAT YOU WILL ENJOY IT.

note: if you feel the stuff is very soft, not forming a ball, even after fool cooling, you can add a little roasted chana powder (fried gram powder).

If your dough becomes too soft and runny, add a little maida and knead again.

you can also make kai holige-to know

KAI HOLIGE RECIPE –LINK

https://padmas-navaruchi.in/2021/10/sakkaare-obbattu-or-holige/

https://padmas-navaruchi.in/2020/09/kayi-holige-puran-poli/