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Bele Obbattu Recipe: How To Make Puran Poli At Home
Bele obbattu recipe is a traditional sweet of the Kannadigas and is prepared for all auspicious occasions. It is also known as puran poli in Maharashtra. Here is a detailed procedure along with images
Bele obbattu is an authentic sweet of Karnataka, which is prepared during the festive season and any other special occasions. It is prepared by stuffing the jaggery-dal filling in the maida dough and rolling it into flat rotis and cooking it on the pan.
Bele holige is also known as the famous Puran Poli from Maharashtra. It is prepared with slight variations in different parts of the country. The texture, the filling and certain ingredients are native to that particular region. However, the process of preparing the dish remains the same.
The puran poli is a tedious process to prepare at home and consumes a lot of your time and attention. The main part is to get the texture of both the dough and the filling in the right consistency. If you are keen on preparing this delectable sweet at home, continue to read the step-by-step procedure along with the images and a video on how to make the bele obbattu.
BELE OBBATTU RECIPE VIDEO
Recipe By: Kavyashree S
Recipe Type: Sweets
Serves: 5-6 obbattus
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Sooji (semolina) - 1 cup
Maida (all purpose flour) - 1/2 cup
Turmeric powder - 1 tsp
Water - 4 cups
Oil - 8 tbsp + for greasing
Toor dal - 1 cup
Jaggery - 1 cup
Grated coconut - 1 cup
Elaichi seeds (cardamom pods) - 2
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1.Add sooji, maida and a pinch of turmeric powder.
2.Mix well.
3.Add 3/4th cup of water little by little and knead it into a medium firm dough.
4.Add 2 tablespoons of oil and knead again.
5.Add another 3 tablespoons of oil and cover it.
6.Rest it for about 4-5 hours.
7.In the mean time, take toor dal in a cooker.
8.Add 3 cups of water and a pinch of turmeric powder.
9.Pressure cook it for up to 4 whistles and allow it to cool.
10.Simultaneously, add jaggery to a heated pan.
11.Add 1/4th cup of water.
12.Allow it to cook until the jaggery dissolves and becomes a thick syrup.
13.Meanwhile, remove the excess water from the cooked dal and add it to a mixer jar.
14.Add the grated coconut and the elaichi seeds and grind well.
15.Once, the jaggery syrup is done, add the ground mixture into the pan.
16.Stir continuously to avoid the formation of lumps, until the water from the jaggery evaporates.
17.The mixture will start leaving the sides and collect to the centre.
18.Allow it to cool completely.
19.Roll the filling into medium-sized laddoos in the palm.
20.Later, grease a plastic sheet and the rolling pin with oil.
21.Take a medium-size portion of the dough and knead it a little more.
22.Flatten the dough slightly and place the filling in the centre.
23.Close the open ends with the dough and add a drop of oil on the top.
24.Place it on the greased plastic sheet and roll it into flat thin rotis with the rolling pin.
25.Flip it over a heated pan and carefully peel off the plastic sheet.
26.Let it cook on one side, while pouring a few drops of oil on the other side.
27.Flip it over and let it cook till the dough turns light brown.
- 1.The more you knead the dough and allow it to rest, the softer it gets while making the poli.
- 2.The ratio of the toor dal to water must be 1:3.
- 3.It can be made with chana dal instead of toor dal.
- 4.It is better to add lesser water for the jaggery syrup, otherwise it will take a long time to thicken.
- 5.While rolling the poli, make sure you always roll it towards yourself by rotating the plastic sheet.
- 6.The obbattu must always be served with a drizzle of ghee on top.
- Serving Size - 1 piece
- Calories - 385 cal
- Fat - 16 g
- Protein - 10 g
- Carbohydrates - 56 g
- Sugar - 11.3 g
STEP BY STEP - HOW TO MAKE BELE OBBATTU
1.Add sooji, maida and a pinch of turmeric powder.
2.Mix well.
3.Add 3/4th cup of water little by little and knead it into a medium firm dough.
4.Add 2 tablespoons of oil and knead again.
5.Add another 3 tablespoons of oil and cover it.
6.Rest it for about 4-5 hours.
7.In the mean time, take toor dal in a cooker.
8.Add 3 cups of water and a pinch of turmeric powder.
9.Pressure cook it for up to 4 whistles and allow it to cool.
10.Simultaneously, add jaggery to a heated pan.
11.Add 1/4th cup of water.
12.Allow it to cook until the jaggery dissolves and becomes a thick syrup.
13.Meanwhile, remove the excess water from the cooked dal and add it to a mixer jar.
14.Add the grated coconut and the elaichi seeds and grind well.
15.Once, the jaggery syrup is done, add the ground mixture into the pan.
16.Stir continuously to avoid the formation of lumps, until the water from the jaggery evaporates.
17.The mixture will start leaving the sides and collect to the centre.
18.Allow it to cool completely.
19.Roll the filling into medium-sized laddoos in the palm.
20.Later, grease a plastic sheet and the rolling pin with oil.
21.Take a medium-size portion of the dough and knead it a little more.
22.Flatten the dough slightly and place the filling in the centre.
23.Close the open ends with the dough and add a drop of oil on the top.
24.Place it on the greased plastic sheet and roll it into flat thin rotis with the rolling pin.
25.Flip it over a heated pan and carefully peel off the plastic sheet.
26.Let it cook on one side, while pouring a few drops of oil on the other side.
27.Flip it over and let it cook till the dough turns light brown.
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