Monday, January 18, 2010

Puran Poli/Obbattu/Holige

Festivals remind us of family, friends, fun and food... Im a born foodie and enjoy cooking especially on festive occasions. This year I prepared Puran Poli, Urad vadai, Sakkarai Pongal and murukku for Pongal.
Puran Poli is a must in all the festivals celebrated in Maharashtra. This recipe is not an authentic one, but nevertheless outstanding. I saw a video on youtube for this, by an elderly lady. Her name is not mentioned in the video. But I would like  to give the credit to her, cos otherwise I would not have made these. I have not used nutmeg powder and made some few changes.

Puran(Filling) :
Dal - 2 cups
Brown Sugar - 1 cup
Sugar - 1 cup
Cardamom Powder - 1/2 tsp

Wheat flour - 2 cups
Maida/All purpose flour - 2 tbsp
Besan/gram flour - 2 tbsp
Oil - 6 tbsp
Salt - 1/2 tsp

1. Wash and soak the dal for 2 hours in 4 cups of water.
2. In a pan add all the flours and using little water knead the dough. Knead it well. Cover it and let it rest for 30 minutes.
4. Take a plate, add oil, salt and 2 tbsp water and knead the dough again. It will become a bit gooey and after sometime, the dough will become very soft. Cover it and keep aside.
5. Pressure cook the rice for 1 whistle.
6. Remove excess water from the dal. Let it cool.
7. Add sugar and brown sugar/jaggery in the dal and mix well. Blend it in a mixer/blender to a fine paste.
8. In a microwave, cook the mixture for 5 minutes on high, remove, mix well and again microwave on high for another 3 minutes. The dal will be cooked. Cook the mixture in a non-stick pan if you dont want to microwave.
9. Tie a muslin cloth to the rolling board. Make round balls of dough and puran. Fill the puran in the dough and roll it using little rice flour.
Note:  I tied a handkerchief to the rolling board, it was very easy to roll the polis. 
10. Cook the polis carefully on a skillet on both the sides.
Serve hot with ghee, amti or milk.


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