Kadalai Paruppu Poli Recipe | Obbattu | Puran Poli | Sweet Poli | Holige

As today is Telugu New Year (Ugadi), I have prepared this Obbattu as Prashad to offer God. No maida, No sugar, No Mixer, easy method of making puran poli. In Telugu we call it Obbattu, in Tamil, it is known as Paruppu Poli, in Hindi, it is known as Puran Poli and in Kannada, it is called Holige.

Paruppu Poli is a traditional Indian flatbread that is stuffed with sweetened lentil. The outer dough is traditionally made with all-purpose flour, whereas to make it healthy I have used whole wheat flour. The stuffing is made with cooked and mashed chana dal, jaggery, cardamom powder, and ginger powder. These Poli are made usually on special occasions or for festivals.

The steps that should be taken care of while kneading roti dough is:

Step 1: Mix dough using warm water. Also, use a generous amount of ghee. If you are using all-purpose flour add warm milk instead. When warm milk is used, you can stretch the dough easily.
Step 2: More you knead, the dough becomes smoother and the dough would be softer.
Step 3: Make the dough rest at least for 30-60 minutes.

The steps that should be taken care of while making stuffing/pooran:

Step 1: Add an equal amount of chana dal and jaggery.
Step 2: Use only a tbsp or 2 tbsp of water to jaggery. No need to check for string consistency.
Step 3: Make sure stuffing reaches the thick consistency, where you can make balls out of it.

Enjoy the video of paruppu poli. Subscribe for more videos.

Now let us see how to prepare this recipe.

Kadalai Paruppu Poli Recipe | Obbattu | Puran Poli | Sweet Poli | Holige

Print Recipe

Mouth melting delicious kadalai paruppu Poli.

• CourseDessert
• CuisineSouth Indian

Servings	Prep Time
5 pieces approx	45 min

Cook Time

30 min

Servings Prep Time 5 pieces approx 45 min

Cook Time 30 min

Kadalai Paruppu Poli Recipe | Obbattu | Puran Poli | Sweet Poli | Holige Print Recipe Mouth melting delicious kadalai paruppu Poli. CourseDessert CuisineSouth Indian Servings Prep Time 5 pieces approx 45 min Cook Time 30 min Servings Prep Time 5 pieces approx 45 min Cook Time 30 min

Ingredients

To make dough

• 1 cup Whole wheat flour/Atta heaped
• 1/2 tsp salt
• 1/2 tsp Turmeric powder
• 2 tbsp Ghee

To make Stuffing

• 1/2 cup Chana dal/kadalai paruppu
• 1/2 cup Jaggery
• 1 tsp Cardamom/Elaichi Powder
• 1/2 tsp Dry ginger powder/Sukku
• 1 tbsp Water

Servings: pieces approx

Instructions

1. Take a wide bowl, add whole wheat flour, turmeric powder, salt, a tbsp of ghee, and mix well.
2. Now add little by little lukewarm water at a time and make a soft sticky dough. Knead for 5-7 minutes.
3. Now add the remaining tbsp of ghee and mix it thoroughly, close it with a damp cloth or lid and let it rest for half an hour.
4. Then make lemon size equal balls out of the dough and set them aside. (You will get 5 dough balls of equal size).
5. Meanwhile, let us make stuffing for the dough. Soak chana dal in enough water for half an hour. In a pressure cooker, add soaked chana dal, 1.5 cups of water, and pressure cook for 3-4 whistles.
6. Once done, filter excess water from the chana dal. Chana dal water can be used later to make rasam. Now mash the chana dal with a masher.
7. Heat a pan, add jaggery and a tbsp of water and boil till the jaggery melts completely. Filter the jaggery water if there are any impurities.
8. Add the filtered jaggery to mashed chana dal. Cook until the filling thickens. At last add cardamom powder, ginger powder, mix well. Let it cool completely. Then make lemon size equal balls out of the dough and set them aside. (You will get 5 dough balls of equal size).
9. Now take the wheat ball dough and press it gently to flatten. Place the stuffing in the center. i.e gently gather all the edges to the center and cover the stuffing completely. Repeat the procedure for all the dough and stuffing and set aside.
10. Flatten and coat it in rice flour or all-purpose flour on both sides. Now using a rolling pin roll the dough to a slightly thin sheet. It should be neither too thin nor too thick. Check the thickness for the video.
11. Heat a pan, add a tsp of ghee and gently slide the patted dough on the pan. Cook on both sides till it turns golden brown. It cooks very fast, it takes hardly a minute to cook on both sides. Repeat the process for the remaining stuffed dough. Remove it on a plate and enjoy it either hot or cold.

Recipe Notes

• Always use warm water to knead the dough.
• Allow the dough to rest at least for 30-60 minutes.
• The more you knead, the dough becomes smoother and the dough would be softer.
• While preparing in large quantity always cover the dough with a damp cloth to avoid dough to dry.
• Instead of wheat flour, you can use all-purpose flour too.
• Stuffing should be thick in consistency, or else you will not be able to make the shape.
• You can even add grated coconut while making the stuffing.

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Mouth melting soft delicious Paruppu Poli/Obbattu is ready to relish.

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