Bele Obbattu Recipe: How To Make Puran Poli At Home

By: Sowmya Subramanian
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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

bele obbattu recipe
BELE OBBATTU RECIPE | HOW TO MAKE PURAN POLI AT HOME | BELE HOLIGE RECIPE
Bele Obbattu Recipe | How To Make Puran Poli At Home | Bele Holige Recipe
Prep Time
6 Hours
Cook Time
1 Hour
Total Time
7 Hours

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 5-6 obbattus

Ingredients
  • 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

Red Rice Kanda Poha
How to Prepare
  • 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.

Instructions
  • 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.
Nutritional Information
  • 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.

bele obbattu recipe
bele obbattu recipe
bele obbattu recipe
bele obbattu recipe

2.Mix well.

bele obbattu recipe
bele obbattu recipe

3.Add 3/4th cup of water little by little and knead it into a medium firm dough.

bele obbattu recipe
bele obbattu recipe

4.Add 2 tablespoons of oil and knead again.

bele obbattu recipe
bele obbattu recipe

5.Add another 3 tablespoons of oil and cover it.

bele obbattu recipe

6.Rest it for about 4-5 hours.

bele obbattu recipe

7.In the mean time, take toor dal in a cooker.

bele obbattu recipe
bele obbattu recipe

8.Add 3 cups of water and a pinch of turmeric powder.

bele obbattu recipe
bele obbattu recipe

9.Pressure cook it for up to 4 whistles and allow it to cool.

bele obbattu recipe

10.Simultaneously, add jaggery to a heated pan.

bele obbattu recipe

11.Add 1/4th cup of water.

bele obbattu recipe

12.Allow it to cook until the jaggery dissolves and becomes a thick syrup.

bele obbattu recipe

13.Meanwhile, remove the excess water from the cooked dal and add it to a mixer jar.

bele obbattu recipe
bele obbattu recipe
bele obbattu recipe

14.Add the grated coconut and the elaichi seeds and grind well.

bele obbattu recipe

15.Once, the jaggery syrup is done, add the ground mixture into the pan.

bele obbattu recipe

16.Stir continuously to avoid the formation of lumps, until the water from the jaggery evaporates.

bele obbattu recipe

17.The mixture will start leaving the sides and collect to the centre.

bele obbattu recipe

18.Allow it to cool completely.

bele obbattu recipe

19.Roll the filling into medium-sized laddoos in the palm.

bele obbattu recipe
bele obbattu recipe

20.Later, grease a plastic sheet and the rolling pin with oil.

bele obbattu recipe
bele obbattu recipe

21.Take a medium-size portion of the dough and knead it a little more.

bele obbattu recipe
bele obbattu recipe

22.Flatten the dough slightly and place the filling in the centre.

bele obbattu recipe
bele obbattu recipe

23.Close the open ends with the dough and add a drop of oil on the top.

bele obbattu recipe
bele obbattu recipe

24.Place it on the greased plastic sheet and roll it into flat thin rotis with the rolling pin.

bele obbattu recipe
bele obbattu recipe

25.Flip it over a heated pan and carefully peel off the plastic sheet.

bele obbattu recipe
bele obbattu recipe

26.Let it cook on one side, while pouring a few drops of oil on the other side.

bele obbattu recipe

27.Flip it over and let it cook till the dough turns light brown.

bele obbattu recipe
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