27 OBBATTU / SWEET PURAN POLI - Version II

Bele Obbattu/Sweet Puran Poli/Paruppu Boli/Holige - Version 2

Maida/ All purpose flour - 1 cup
Aata/chapathi flour - 1 cup
Channa dhal - 1 cup
Jaggery - 1 cup grated or powdered
Cardamom powder - 2 - 3 pinch
Nut meg powder - 1 pinch
Freshly grated coconut - 2 - 3 tbsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Salt - a pinch
Ghee - as needed

Take the flours in a mixing bowl. To it add add salt, oil and turmeric powder. Mix well and add water and prepare a a very soft dough of loose consistency. Apply few drops of oil on top and set it aside for 2 hours or more. The more the better as it gets very smooth.

Wash and cook channa dhal adding water just little above it leverl. Cook till they are 3/4th cooked on stove top or in a pressure cooker for 1 - 2 whistle. Remove and drain the water keep the water aside( The water is used for an other preparation along with the saved 2 - 3 balls of stuffing - that is a very famous dish prepared in Karnataka called as obbattu/obbattina saaru). I have already posted my first version of it. But will be posting the second version in my next post.

Mash the dhal well and add them in a pan along with jaggery and cook till they are mashed very well and mixed well and until you get a thick consistency. Keep stirring and once they are thick enough add grated coconut( which is just optional can always add it if you like them) and cardamom powder and nutmeg powder. Mix well, then switch off flame and allow it to cool. If you want to make obbattu immediately then keep the stuffing in the fridge for 10 mts to make it little hard and take them out. Make small balls of it and keep it ready for stuffing.



Take a small ball of the dough and press with your fingers such that the ends are thinner than the middle part. Place the stuffing ( channa dhal and jaggery) and pull the ends together to cover them. Then with your fingers press them to spread as thin as possible. If the cover breaks then seal it with a piece of dough.

Place the rolled ones on a heated tawa and cook both sides until golden brown. Add few tsps of ghee and remove. Serve hot.