holige recipe | obbattu recipe | bele obbattu | puran poli karnataka style

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holige recipe | obbattu recipe | bele obbattu | puran poli karnataka style with detailed photo and video recipe. basically a sweet flat bread recipe prepared mainly with all purpose flour with chana dal and jaggery stuffing. this is karnataka style puran poli recipe which slightly differs from the popular maharashtraian puran poli which is slightly thicker and uses less oil.
holige recipeholige recipe | obbattu recipe | bele obbattu | puran poli karnataka style with step by step photo and video recipe. one of the popular sweet recipes, prepared especially during the festival seasons or during religious ceremony. puran poli is very common across india and there are several variations to this simple recipe. this recipe post, is a karnataka style which is rolled very thin as compared to other variations.

it is commonly believed that, puran poli is native to maharashtra and it belongs to marathi cuisine. however most of them do not know that its also native to karnataka and is commonly refereed as bele obbattu or bele holige. in karnataka, it is prepared with variety of stuffing. the most common one’s are with rava / semolina, chana dal, toor dal, coconut and even mixed dry fruits. but my personal favourite recipe is coconut obbattu and bele obbattu. most commonly i prepare either of them especially during ganesh chaturthi and during maraka sankrathi festival.

obbattu recipefurthermore some important and easy tips to make a perfect karnataka style puran poli or holige recipe. firstly, do not over cook the dal as it will be difficult to separate water from it. also the leftover water from dal can be used to prepare rasam like obbattu saaru. finally, the perfection of holige completely depends on dough texture and stuffing smoothness.

finally i would like to highlight my other indian sweet recipes collection for festivals. it mainly includes, modaka, badam barfi, kaju barfi, kaju katli, kaju roll, milk powder barfi, mohanthal, motichoor ladoo, mysore pak and 7 cup barfi recipe. in addition do visit my other festival related recipes with this post of holige recipe or obbattu recipe,

holige recipe or bele obbattu video recipe:

recipe card for bele obbattu puran poli karnataka style:

5 from 3 votes
holige recipe
holige recipe | obbattu recipe | bele obbattu | puran poli karnataka style
Prep Time
3 hrs
Cook Time
1 hr
Total Time
4 hrs
 
easy holige recipe | obbattu recipe | bele obbattu | puran poli karnataka style
Course: sweet
Cuisine: karnataka
Servings: 9 Servings
Author: Hebbar's Kitchen
Ingredients (1 cup = 250 ML)
for dough:
  • 1 cup maida / plain flour / all purpose flour / refined flour
  • ¼ tsp turmeric / haldi
  • ¼ tsp salt
  • ½ cup water or as required
  • ¼ cup oil to soak
for stuffing:
  • 1 cup chana dal / kadle bele washed
  • 3 cups water
  • ¼ tsp turmeric / haldi
  • 1 tsp oil
  • 1 cup jaggery / gud / bella
  • ¼ tsp cardamom powder / elachi powder
other ingredients:
  • ¼ cup rice flour for dusting
  • ghee for serving
Instructions
  1. firstly, prepare the dough and filling.
  2. after the dough has rested for 3 hours, knead the dough slightly and pinch a small ball sized dough and flatten.
  3. place a ball sized prepared stuffing in center.
  4. bring the edges together and pinch off the excess dough securing tight.
  5. furthermore, dust the ball with rice flour and roll gently.
  6. roll in one direction making sure the holige / obbattu is thin.
  7. now put this rolled holige / obbattu / puran poli over hot tawa.
  8. allow to roast on medium flame for a minute or till bubbles appear.
  9. flip over and cook both sides pressing slightly.
  10. finally, serve holige / obbattu / puran poli with ghee / coconut milk / mango rasayana.


how to make holige recipe or obbattu with step by step photo:

kadle bele holige / puran poli dough (kanaka) recipe:

  1. firstly, in a large mixing bowl take 1 cup maida, ¼ tsp turmeric and ¼ tsp salt. combine well.
    holige recipe
  2. further add water as required and prepare dough.
    holige recipe
  3. make sure the dough is slightly sticky and smooth – soft dough.
    holige recipe
  4. now pour ¼ cup oil and immerse the dough in oil.
    holige recipe
  5. allow the dough (kanaka) to rest for atleast 3 hours or more.
    holige recipe

puran poli / holige stuffing (hurana) recipe:

  1. prepare the stuffing by taking 1 cup chana dal in a pressure cooker.
    holige recipe
  2. also add 3 cups water, ¼ tsp turmeric and 1 tsp oil.
    holige recipe
  3. pressure cook on medium flame for 2 whistles or until the dal is cooked yet retains its shape.
    holige recipe
  4. once the pressure releases check the dal is cooked well yet retains its shape.
    obbattu recipe
  5. drain off the water from dal and allow to rest for 10 minutes, so that all the water is drained off.
    obbattu recipe
  6. transfer the cooked and drained chana dal into a large kadai.
    obbattu recipe
  7. also add 1 cup jaggery and mix well.
    obbattu recipe
  8. cook the mixture on medium flame till the jaggery melts.
    obbattu recipe
  9. continue to cook further till the mixture thickens.
    obbattu recipe
  10. additionally add ¼ tsp cardamom powder and allow to cool for 5 minutes.
    obbattu recipe
  11. transfer the mixture into a blender and blend fine paste. make sure there are no lumps and the stuffing (hurana) is ready.
    obbattu recipe

obbattu / puran poli / holige recipe:

  1. after the dough has rested for 3 hours, knead the dough slightly and pinch a small ball sized dough and flatten.
    bele obbattu
  2. place a ball sized prepared stuffing in center.
    bele obbattu
  3. bring the edges together and pinch off the excess dough securing tight.
    bele obbattu
  4. furthermore, dust the ball with rice flour or maida and flatten with hand.
    bele obbattu
  5. roll in one direction making sure the holige / obbattu is thin.
    puran poli karnataka style
  6. now put the rolled holige / obbattu / puran poli over hot tawa.
    puran poli karnataka style
  7. allow to roast on medium flame for a minute or till bubbles appear.
    puran poli karnataka style
  8. flip over and cook both sides pressing slightly.
    puran poli karnataka style
  9. finally, serve holige / obbattu / puran poli with ghee / coconut milk / mango rasayana.
    obbattu recipe


notes:

  • firstly, do not over cook the chana dal and make sure it is cooked well yet retains its shape.
  • also blend the stuffing to smooth paste, else it will be difficult to roll holige thinly.
  • furthermore prepare the stuffing just before making holige, else it will turn hard once cooled.
  • additionally, roast the holige with a tsp of ghee for more flavours.
  • finally, holige / obbattu / puran poli stays good for a week or more when refrigerated.

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22 COMMENTS

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