Obbattu | Bele Holige | Puran Poli

Obbattu | Bele Holige | Puran Poli is a Indian Sweet flatbread filled with a Sweet- lentils mixture made from either Chana Dal or Toor Dal and organic jaggery. Obbattu is traditional sweet that is mainly prepared during festivals like Ugadi, Gowri-Ganesha festival and also Holi . Puran is the sweet filling and Poli means roti in Marathi . Bele is lentils and Holige/Obbattu means a kind sweet flatbread/roti in Kannada.

In Karnataka style Obbattu / bele holige , filling is made with Toor dal , little coconut ,organic jaggery and cardamom . Also the outer covering (roti) is made with Maida/refined flour and fine rava/sooji . But in this recipe , I have replaced maida / refined flour with whole wheat flour. Final outcome was a healthy and delicious Obbattu. Whereas for Puran Poli , only Chana Dal,jaggery and cardamom is used . Fresh coconut is not used and outer covering is only with whole wheat flour. It’s just a regional wise small changes that has been followed in the recipes. But Nutritional values are almost same whether its chana dal or toor dal and do you know its a complete protein?

Bele Holige / puran poli is a complete protein as it is a cereal and lentil combination. I highlight this point in most of my post , just to bring awareness on how to eat food, right. Indian Diet is so well balanced with full of nutrition when cooked and eat in the right manner.

For making Holige/puran poli , Dal /lentils are soaked for 4-6 hours ,this helps in releasing phytic acid from them , hence it becomes easier for digestion . In general , phytic acid is referred as anti nutrient as it impairs the mineral absorption .Hence soak lentils / pulses before cooking , it is one of the right method. Also complains of acidity , bloating and flatulence can be reduced when lentils/pulses are soaked and well cooked.

RECIPE CARD FOR OBBATTU | BELE HOLIGE | PURAN POLI

Step by Step directions for making Obbattu | Bele Holige | Puran Poli

To make Filling/ Puran / Hoorna

Wash ,rinse and soak toor dal in water for 3-4 hours.

  

Rinse the soaked dal, add water  and pressure cook ,when whistle is about to come ,turn off the flame. Orelse you can even cook in open vessel till , lentils cracks and cooked well .

Drain the water completely and reserve it to make Obbattu Saaru (amti ) for later. Set aside cooked dal to drain off the water completely.

Take cooked dal in the same pressure cooker  or pan , add powdered jaggery and  keep on a low flame.

Allow jaggery to melt completely and once it starts to bubble , add coconut , and mix well, continue to cook.

Once it thickens and becomes completely dry , add dry ginger powder , cardamom powder and pinch of nutmeg powder.

Mix well everything and turn off the flame. Make big lime size balls and set aside.

For Dough :

Take  1 3/4 cup whole wheat flour , 1/4 cup fine sooji/rava ,2 Tbsp of ghee, pinch of salt and 1/4 Tsp Turmeric powder in a bowl. Mix well  everything.

Now add water as required part by part and knead the dough to smooth.

Once dough is well kneaded , smear 1 tsp of ghee over the prepared dough and cover the bowl with a damp muslin cloth and set aside for 1-2 hrs , minimum 30 minutes.

After 30 minutes , divide the dough into equal size balls and set aside.

Preparing the Roti / Poli 

Dust some flour on worktop .Take the medium sized ball from the dough and roll dough into a circle , of 3 inch circumference.

Place the prepared  portion of sweet filling /puran / hoorna ball at the centre of the rolled dough. Bring the dough edges to the centre, join them together and pinch off extra dough.

Gently press the dough and flatten it. Dust some flour and with a rolling pin , roll into a circle of desired size .

Apply a tsp of ghee/clarified butter  on  griddle/tava and heat it. Once it.s hot enough ,place the rolled roti on the griddle .Drizzle some ghee on top and corners , cook till the base looks firm and browned.

Flip and cook on other side. Apply some ghee  , turn over and cook uniformly on both sides.

Serve Obbattu / Holige / Puran Poli with ghee and milk