Monday, April 11, 2011

Obbattu / Puran Poli / Holige

  • 2 cups Chana dal
  • 2 cups All purpose flour
  • 2 cups Jaggery powdered
  • 4 Cardamons whole
  • 1/4 tsp Turmeric powder
  • 1 pinch Salt
  • 1 cup Oil
  • 1 Ziplock bag
  • Ghee

  1. Add all purpose flour, turmeric power, salt and water in a bowl and make a soft sticky dough.
  2. Add 1/2 cup of oil to it and knead well. the dough will absorb all the oil.
  3. Close the lid and leave untouched for about 4-5 hours.
  4. The oil will start oozing out.
  5. Now wash the chana dal and cook with plenty of water on a stove top.
  6. Do not pressure cook.
  7. Cook until the dal is just cooked, when pressed with finger it should break, do not over cook.
  8. Strain all the water and make rasam with this water.
  9. Now allow the dal to cool down.
  10. In a mixie jar add the chana dal, cardamons and add jaggery little by little.
  11. Grind to a fine paste. Adjust the jaggery so that the dal does not become loose.
  12. Transfer to a bowl and divide into small equal balls. This is called Puran.
  13. Place a large ziplock on a clean flat surface.
  14. Spread oil on it.
  15. Now knead the dough well and take small portion of it.
  16. Flatten it on the ziplock sheet with fingers.
  17. Place puran in the center and stretch the dough to the center and cover the puran.
  18. Now add a tsp of oil on top of it and flatten with finger to form a thin dics shape.
  19. Heat the pan, gently place the flatten puran poli on the hot pan.
  20. Now fry them like chapatis. Do not flip often.
  21. Repeat with the other purans.
  22. Serve hot with ghee or cold with hot milk.
  23. Enjoy this delicious Obbattu.

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