Obbattu / Puran Poli

Name: Obbattu / Puran Poli
Total time: 3600 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup Toor Dal; 1 cup Jaggery, Crushed; 1/4 cup Fresh coconut, grated; 1 tsp Cardamom powder; 2 cup Maida/ All-purpose four; 1/4 tsp turmeric powder; 4 tbsp oil

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#ganesha21

Obbattu / Holige is a very popular Indian sweet dish or a sweet flat bread prepared during festivals or special occasions. In Karnataka it is prepared for Ugadi, Varamahalakshmi pooja, Ganesh Chathurthi, Dussehra, and Diwali. These are delicious flat breads stuffed with mixture of toor dal sweetened with jaggery.

This dish is known by various name with slight variations in the ingredients in different states. Known by obbattu/holige in Karnataka, bobbatlu in Andra, poli in Tamilnadu and Puran poli in North India.

There is variety of obbattu with variations in stuffing with lentils, fresh coconut, or dry fruits. In this recipe I have shared the recipe with toor dal, jaggery, fresh coconut and cardamom. Outer dough is made with all-purpose flour and pinch of turmeric powder.

Serve it hot or warm with ghee, milk or sweetened coconut milk.

#ganesha21

Serve it hot or warm with ghee, milk or sweetened coconut milk.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#ganesha21

Serve it hot or warm with ghee, milk or sweetened coconut milk.

#ganesha21

Serve it hot or warm with ghee, milk or sweetened coconut milk.

Saved

Ingredients

1 hour

10 servings

For stuffing :
1 cupToor Dal
1 cupJaggery, Crushed
1/4 cupFresh coconut, grated
1 tspCardamom powder
For the dough :
2 cupMaida/ All-purpose four
1/4 tspturmeric powder
4 tbspoil

Saved

Steps

1 hour

1

In a wide bowl take sieved maida and turmeric. Mix them together and knead into a soft dough with water. Dough shouldn't be firm, let it be light and soft. When you pull out the dough, it should stretch without breaking.
2

Add 3 tbsp oil and knead it well again. Smear the dough with remaining oil, cover and let it aside for minimum 4-5 hours for soft Obbattu. Longer it is soaked, better the result.
3

In a thick bottomed pan take washed toor dal. You can soak toor dal for half an hour for faster cooking or even add a tsp of oil while cooking. Add required amount of water, about 3 to 4 cups of water. Cook till dal is just tender. Don't over cook it till mushy. Drain the excess water. You can do it using strainer. Or cover the pan with a plate and drain the water by tilting it. This water is used to make holige saru/rasam.
4

To the cooked dal add crushed/grated jaggery and let it cook. As the jaggery melts, mix becomes little watery. Don't panic. Let it cook for sometime and it thickens. Keep stirring it on low flame, else it would stick to the bottom.
5

Once it starts to thicken add grated fresh coconut and cardamom powder. Let it boil for 2-3 minutes. Switch off the flame and let it cool down a bit.
6

When the mixture is still warm, grind it to a fine paste in batches and transfer it to a container. (You can make obbattu once the dough is ready or even store both filling and dough in refrigerator for upto a week and prepare obbattu whenever you want.)
7

Make lemon sized balls out of the filling. And half the lemon sized balls from the dough. Place a butter paper or any cleaned plastic sheet on a flat surface. Grease it with oil and even coat your fingers with oil.
8

Place one ball of dough on the greased sheet. Spread it with your fingers to the size of poori. Now keep one ball of filling at the center of the dough. Cover the filling from all sides with the dough. And slightly press the edges together to avoid breaking.
9

Reverse the dough and spread it into a medium thin obbatu. Carefully take obbatu on your hand and place it on the tawa, if using normal plastic sheet. Or you can directly place it on the tawa from the butter paper and remove the sheet. Cook both the sides on medium flame for a min each side or till golden brown spots appear. If its dry, you can spread oil or ghee while frying. Repeat the same with remaining dough and filling. Let it cool down before stacking or storing them.
10

Hot and yummy Obbatu/ Puran poli is ready to be served with ghee/ milk.