Holige recipe | Obbattu Recipe | Bele Obbattu | Puran Poli Karnataka Style with detailed photo and video recipe. Puran poli is a sweet flatbread with all-purpose flour, chana dal, and jaggery stuffing. This is a Karnataka-style puran poli recipe, which slightly differs from the popular Maharashtrian puran poli, which is somewhat thicker and uses less oil.
Holige recipe | Obbattu Recipe | Bele Obbattu | Puran Poli Karnataka Style with step-by-step photo and video recipe. Puran poli is a popular sweet recipe prepared especially during festival seasons or religious ceremonies. It 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 compared to other variations.
It is commonly believed that Puran poli is native to Maharashtra, and it belongs to Marathi cuisine. However, most do not know that it’s also native to Karnataka and is commonly referred to as Bele Obbattu or Bele Holige. In Karnataka, it is prepared with a variety of stuffing. The most common ones are rava / semolina, chana dal, toor dal, coconut, and even mixed dry fruits. But my favourite recipe is Coconut Obbattu and Bele Obbattu. I usually prepare either of them, especially during Ganesh Chaturthi and the Maraka Sankranti festival. But not limited to it and can be made for any occasion and even for day-to-day lunch and dinner. Do try this poli recipe, and I am sure all age groups of your family would appreciate it.
Furthermore, here are some essential and easy tips to make a perfect Karnataka-style puran poli or Holige recipe. Firstly, do not overcook the dal, as it will be difficult to separate water from it. Also, the leftover water from the dal can prepare rasam like Obbattu Saaru. Secondly, the thickness of the poli is very critical for this recipe, and it gives texture and colour to the final recipe. You may not achieve the desired result in the first go, but eventually, you will get the perfect desired texture after a couple of attempts. Finally, the perfection of Holige entirely depends on the dough texture and stuffing smoothness.
Finally, I would like to highlight my other Indian Sweets Recipes Collection for festivals with this recipe post of Holige recipe or Bele Obbattu. 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 categories like,
About Holige or Bele Obbattu
It is a simple dessert recipe made with maida or plain flour flatbread stuffed with lentils and jaggery mash. Holige or Bele Obbattu is a typical South Indian dessert, particularly famous in Karnataka and Telugu cuisine. Typically, this dessert snack is made during the festival seasons, like Ganesh Chaturthi and Ugadi, but it is not limited to these. It can be prepared for any occasion, celebration, and festival, as well as for day-to-day lunch and dinner.
There are many ways to prepare a simple Holige or Bele Obbattu recipe. The most common is to use channa dal or chickpea lentils with jaggery. However, the same recipe can be made with different lentils, like toor and moong dal. In addition, the stuffing can be varied and can be made with a coconut and jaggery combination. Further, plain flour bread can also be made with wheat or wheat and plain flour combination.
Video Recipe
Recipe Card for Holige or Bele Obbattu
Holige Recipe | Bele Obbattu | Bobbatlu Recipe
Ingredients
for stuffing:
- 1 cup chana dal
- 2 cup water
- ¼ tsp salt
- ¼ tsp turmeric
- 1 tsp oil
- 1 cup jaggery
- ½ tsp cardamom powder
for dough:
- 2 cup maida
- ¼ tsp salt
- ¼ tsp turmeric
- water, for kneading
- 2 tbsp ghee
- ¼ cup oil, for soaking
Instructions
- Firstly, in a bowl soak 1 cup chana dal for 2 hours.
- Drain off the water and transfer it to the pressure cooker.
- Add 2 cup water, ¼ tsp salt, ¼ tsp turmeric, 1 tsp oil.
- Cover and pressure cook for 2 whistles.
- Drain off the dal taking off the water.
- Transfer the dal to the mixer jar and grind to a smooth paste.
- Transfer the pressure-cooked dal to the kadai, add 1 cup of jaggery, and mix well.
- Keep stirring, till the jaggery melts.
- Continue to cook till the mixture starts to separate the pan and holds shape.
- Add in ½ tsp cardamom powder and mix well. Stuffing is ready. Keep aside.
- To prepare the dough, take 2 cup maida, ¼ tsp salt, and ¼ tsp turmeric.
- Add water as required and knead the dough.
- Knead to a sticky dough, add 2 tbsp ghee, and continue to knead till the dough turns soft and non sticky.
- Soak the dough in ¼ cup oil for 2 hours. Keep aside.
- After the dough has rested for 2 hours. Pinch a small ball-sized dough.
- Place a ball-sized prepared stuffing in the center.
- Bring the edges together and pinch off the excess dough securing it tight.
- Cover with baking paper and roll in one direction making sure the holige / obbattu is thin.
- Now put the rolled holige / obbattu / puran poli over hot tawa.
- Allow to roast on medium flame for a minute or till bubbles appear.
- Flip over and cook both sides pressing slightly. Also, apply ghee to enhance the flavour of holige.
- Finally, serve Holige / Obbattu / Puran Poli with ghee / coconut milk / mango rasayana.
Nutrition
How to Make Holige with Step-by-step Photos
- Firstly, in a bowl soak 1 cup chana dal for 2 hours.
- Drain off the water and transfer it to the pressure cooker.
- Add 2 cup water, ¼ tsp salt, ¼ tsp turmeric, 1 tsp oil.
- Cover and pressure cook for 3 whistles.
- Drain off the dal taking off the water.
- Transfer the dal to the mixer jar and grind to a smooth paste.
- Transfer the pressure-cooked dal to the kadai, add 1 cup of jaggery, and mix well.
- Keep stirring, till the jaggery melts.
- Continue to cook till the mixture starts to separate the pan and holds shape.
- Add in ½ tsp cardamom powder and mix well. Stuffing is ready. Keep aside.
- To prepare the dough, take 2 cup maida, ¼ tsp salt, and ¼ tsp turmeric.
- Add water as required and knead the dough.
- Knead to a sticky dough, add 2 tbsp ghee, and continue to knead till the dough turns soft and non sticky.
- Soak the dough in ¼ cup oil for 2 hours. Keep aside.
- After the dough has rested for 2 hours. Pinch a small ball-sized dough.
- Place a ball-sized prepared stuffing in the center.
- Bring the edges together and pinch off the excess dough securing it tight. Cover with baking paper and roll in one direction making sure the holige / obbattu is thin.
- Now put the rolled holige / obbattu / puran poli over hot tawa.
- Allow to roast on medium flame for a minute or till bubbles appear. Flip over and cook both sides pressing slightly. Also, apply ghee to enhance the flavour of holige.
- Finally, serve Holige / Obbattu / Puran Poli with ghee / coconut milk / mango rasayana.
Notes
- First, do not overcook the chana dal. Make sure it is cooked well yet retains its shape.
- Also, blend the stuffing to a smooth paste, or else it won’t be easy to roll the hoagie thinly.
- Furthermore, prepare the stuffing just before making the holige, or else it will turn hard once cooled.
- Finally, holige / obbattu / puran poli stays good for a week or more when refrigerated.
Whenever I need a new recipe, I instantly search in ur site. Thank you for posting so many such recipes in easily understood manner.
Nice recipe …vry useful
i is there any alternate for jaggery.. i can’t find jaggery easily where i stay..
oh.. jaggery is must
Sugar can be used as a substitute.. as asmath has told toor dal and sugar tastes very nice
traditionally jaggery is used..however you can substitute with sugar too..
Thank you loads for making cooking so interesting and simple….
request you to post authentic Goan dishes like chana ros..coconut curry and many more…
Thank you…wish u very successful future
sure will share
Excellent recipe
wonderful
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