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.
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.
furthermore 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:
holige recipe | obbattu recipe | bele obbattu | puran poli karnataka style
Ingredients
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
- firstly, prepare the dough and filling.
- after the dough has rested for 3 hours, knead the dough slightly and pinch a small ball sized dough and flatten.
- place a ball sized prepared stuffing in center.
- bring the edges together and pinch off the excess dough securing tight.
- furthermore, dust the ball with rice flour and roll gently.
- roll in one direction making sure the holige / obbattu is thin.
- now put this 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.
- 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:
- firstly, in a large mixing bowl take 1 cup maida, ¼ tsp turmeric and ¼ tsp salt. combine well.
- further add water as required and prepare dough.
- make sure the dough is slightly sticky and smooth – soft dough.
- now pour ¼ cup oil and immerse the dough in oil.
- allow the dough (kanaka) to rest for atleast 3 hours or more.
puran poli / holige stuffing (hurana) recipe:
- prepare the stuffing by taking 1 cup chana dal in a pressure cooker.
- also add 3 cups water, ¼ tsp turmeric and 1 tsp oil.
- pressure cook on medium flame for 2 whistles or until the dal is cooked yet retains its shape.
- once the pressure releases check the dal is cooked well yet retains its shape.
- drain off the water from dal and allow to rest for 10 minutes, so that all the water is drained off.
- transfer the cooked and drained chana dal into a large kadai.
- also add 1 cup jaggery and mix well.
- cook the mixture on medium flame till the jaggery melts.
- continue to cook further till the mixture thickens.
- additionally add ¼ tsp cardamom powder and allow to cool for 5 minutes.
- transfer the mixture into a blender and blend fine paste. make sure there are no lumps and the stuffing (hurana) is ready.
obbattu / puran poli / holige recipe:
- after the dough has rested for 3 hours, knead the dough slightly and pinch a small ball sized dough and flatten.
- place a ball sized prepared stuffing in center.
- bring the edges together and pinch off the excess dough securing tight.
- furthermore, dust the ball with rice flour or maida and flatten with hand.
- 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.
- finally, serve holige / obbattu / puran poli with ghee / coconut milk / mango rasayana.
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.
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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