Obbattu | Bele Holige | Puran Poli with step by step photos and video. Bele Obbattu is a Indian Sweet flatbread filled with a Sweet- lentils mixture made from either Chana Dal or Toor Dal and organic jaggery.
Obbattu is traditional sweet that is mainly prepared during festivals like Ugadi, Gowri-Ganesha festival and also Holi . Puran is the sweet filling and Poli means roti in Marathi. Bele is lentils and Holige/Obbattu means a kind sweet flatbread/roti in Kannada.
About this recipe
In Karnataka style Obbattu / bele holige , filling is made with Toor dal , little coconut ,organic jaggery and cardamom . Also the outer covering (roti) is made with Maida/refined flour and fine rava/sooji . But in this recipe , I have replaced maida / refined flour with whole wheat flour.
Final outcome was a healthy and delicious Obbattu. Whereas for Puran Poli , only Chana Dal,jaggery and cardamom is used . Fresh coconut is not used and outer covering is only with whole wheat flour. It's just a regional wise small changes that has been followed in the recipes. But Nutritional values are almost same whether its chana dal or toor dal and do you know its a complete protein?
Bele Holige / puran poli is a complete protein as it is a cereal and lentil combination. I highlight this point in most of my post , just to bring awareness on how to eat food, right. Indian Diet is so well balanced with full of nutrition when cooked and eat in the right manner.
For making Holige/puran poli , Dal /lentils are soaked for 4-6 hours ,this helps in releasing phytic acid from them , hence it becomes easier for digestion . In general , phytic acid is referred as anti nutrient as it impairs the mineral absorption .Hence soak lentils / pulses before cooking , it is one of the right method. Also complains of acidity , bloating and flatulence can be reduced when lentils/pulses are soaked and well cooked.
Step by Step directions to make obbattu
To make Filling/ Puran / Hoorna
Wash ,rinse and soak toor dal in water for 3-4 hours.
Rinse the soaked dal, add water and pressure cook on high for 1 whistle or when whistle is about to come ,turn off the flame. Orelse you can even cook in open vessel till , lentils cracks and cooked well .
Drain the water completely and reserve it to make Obbattu Saaru (amti ) for later. Set aside cooked dal to drain off the water completely.
Take cooked dal in the same pressure cooker or pan , add powdered jaggery and keep on a low flame.
Allow jaggery to melt completely and once it starts to bubble , add coconut , and mix well, continue to cook.
Once it thickens and becomes completely dry , add dry ginger powder , cardamom powder and pinch of nutmeg powder.
Mix well everything and turn off the flame. Make big lime size balls and set aside.
For Dough :
Take 1 ¾ cup whole wheat flour , ¼ cup fine sooji/rava ,2 tablespoon of ghee, pinch of salt and ¼ teaspoon Turmeric powder in a bowl. Mix well everything.
Now add water as required part by part and knead the dough to smooth.
Once dough is well kneaded , smear 1 teaspoon of ghee over the prepared dough and cover the bowl with a damp muslin cloth and set aside for 1-2 hrs , minimum 30 minutes.
After 30 minutes , divide the dough into equal size balls and set aside.
Preparing the Roti / Poli
Dust some flour on worktop .Take the medium sized ball from the dough and roll dough into a circle , of 3 inch circumference.
Place the prepared portion of sweet filling /puran / hoorna ball at the centre of the rolled dough. Bring the dough edges to the centre, join them together and pinch off extra dough.
Gently press the dough and flatten it. Dust some flour and with a rolling pin , roll into a circle of desired size .
Apply a teaspoon of ghee/clarified butter on griddle/tava and heat it. Once it.s hot enough ,place the rolled roti on the griddle .Drizzle some ghee on top and corners , cook till the base looks firm and browned.
Flip and cook on other side. Apply some ghee , turn over and cook uniformly on both sides.
Serve Obbattu / Holige / Puran Poli with ghee and milk
Recipe recently update from archieves.
Recipe
Obbattu | Bele Holige | Puran Poli
Ingredients
For Sweet Filling / Puran /Hoorna
- 1 Cup Toor Dal or Chana Dal
- 2 ½ Cup Water for pressure cooking
- 1 Cup Organic Jaggery Powder
- ¼ cup Fresh Coconut , optional
- ¾ teaspoon Dry Ginger powder
- ½ teaspoon Cardamom Powder
- ½ teaspoon Fennel Seeds Powder
- 1 pinch Nutmeg
For Dough
- 1 ¾ Cup Wholewheat flour
- ¼ Cup Fine Sooji / Rava
- ¼ teaspoon Turmeric Powder
- ½ teaspoon salt
- Water as required
- 2 tablespoon Ghee/clarified butter ,for dough
Other Ingredients
- Wheatflour for dusting
- Ghee/oil for Roasting Obbattu/Puran Poli
Instructions
To make Filling/ Puran / Hoorna
- Wash ,rinse and soak toor dal in water for 3-4 hours.
- Rinse the soaked dal, add water and pressure cook ,when whistle is about to come ,turn off the flame. Orelse you can even cook in open vessel till , lentils cracks and can be pressed between the fingers.
- Drain the water completely and save it to make Obbattu Saaru (amti ) later.
- Take cooked dal in the same pressure cooker or pan , add powdered jaggery and keep on a low flame.
- Allow jaggery to melt completely and once it starts to bubble , add coconut , and mix well, continue to cook.
- Once it thickens and becomes completely dry , add dry ginger powder , cardamom powder and pinch of nutmeg powder.
- Mix well everything and turn off the flame.
- Make big lime size balls and set aside.
For Dough :
- Take 1 ¾ cup whole wheat flour , ¼ cup fine sooji/rava ,2 tablespoon of ghee, pinch of salt and ¼ teaspoon Turmeric powder in a bowl. Mix well everything.
- Now add water as required part by part and knead the dough to smooth.
- Once dough is well kneaded , smear 1 teaspoon of ghee over the prepared dough and cover the bowl with a damp muslin cloth and set aside for 1-2 hrs , minimum 30 minutes.
Preparing the Roti / Poli
- Dust some flour on worktop .Take the medium sized ball from the dough and roll dough into a circle , of 3 inch circumference.
- Place the prepared portion of sweet filling /puran / hoorna ball at the centre of the rolled dough.
- Bring the dough edges to the centre, join them together and pinch off extra dough.
- Gently press the dough and flatten it. Dust some flour and with a rolling pin , roll into a circle of desired size .
- Apply a teaspoon of ghee/clarified butter on griddle/tava and heat it.
- Once it's hot enough ,place the rolled roti on the griddle .
- Drizzle some ghee on top and corners , cook till the base looks firm and browned.
- Flip and cook on other side. Apply some ghee , turn over and cook uniformly on both sides.
Croblaze says
Tasty and spicy food is incomplete without some great vegetables.
So adding vegetables in your food will be tasty as well as healthy.
Muktha says
Hi , This is a Sweet delicacy ,a traditional sweet from India . S, vegetables are healthy and they need to be a integral part of our diet.
Madan Desai says
Thank you Muktha for the recipe…. I am trying this today for my wife Megha’s birthday…
Thanks again
Muktha says
So nice of you Mr.Madan Desai, all the best . Let me knw how it turned for you 😊