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Obbattu recipe | bele obbattu | puran poli | holige recipe | Sweet Boli with step by step photos and quick video recipe. Here is the recipe for both coconut obattu and chana dal obattu. this dish is made commonly during Ugadi. Sure to be mentioned that it is one of the popular street food here in Coimbatore. here they call it as opputtu/boli – thengai boli and pauppu boli is popularly made in small stalls on all busy roads during evenings. 
Shooting obbattu had been long in my recipe waiting list and here i got time to make it finally. this is thin version as we all like thin flaky boli rather than thick ones. We get these kind in A2B, adyar ananda bhavan and they are so thin, soft and flaky. This recipe is an inspiration from A2B boli. My dad is so fond of boli that whenever he crosses A2B, he gets this for us. 
- It can be refregerated and stored for a 3-4 days. but tastes best when had hot. So, warm it up before serving.
- while warming it in oven, keep a bowl of water along with boli so that it stays moistourous.
- If heating it in tawa, press it up with a wet cloth.
this one has got so many names across all regions of India:
- puran poli in Gujarati, Marathi
- boli/poli in Malayalam/Tamil
- bobbatlu/bakshaluin Telugu
- holige/obbattu in Kannada
- ubbatti/poli in konkani.
Obbattu recipe | bele obbattu quick video:
Obbattu recipe | bele obbattu recipe card:
Obbattu recipe | bele obbattu recipe
Servings: 10 obbattu
Ingredients
for preparing dough
- 2 cups maida/ all purpose flour
- salt to taste
- 1/8 tsp turmeric powder
- 2 tbsp ghee
- 2 tbsp oil for soaking dough
for chana dal filling
- 1/2 cup chana dal
- 1/2 cup jaggery
- 1 green cardamom crushed
- 1/8 tsp turmeric powder
- 1 tbsp ghee
for coconut filling
- 1/2 cup jaggery
- 1 cup grated coconut
- 1 green cardamom crushed
other ingredients
- 2 - 3 tbsp ghee for greasing
- 1/2 cup maida for dusting
Instructions
for preparing dough
- take a clean mixing bowl and mix together maida, salt, turmeric powder and ghee. add 1 cup water in intervals to make a sticky dough.
- pour oil, turn and coat oil on all sides, rest the dough for an hour
for chana dal filling
- pressure cook chana dal for 5 whistles, strain the excess water and grind it along with turmeric powder, cardamom powder and jaggery to a paste.
- heat ghee in a pan and add the paste. fry till most of the moisture is gone and it comes together like a single ball.
- switch off. when it warm enough to handle, grease your palms and make 5 balls. keep it aside
for coconut filling
- melt jaggery in a pan with little water until it gets thick. Add grated coconut and fry in simmer till ti leaves all moisture and thickens together
- switch off, when it warm enough to handle, grease your palms and make 5 balls. keep it aside
filling the dough
- take the dough and work again for a minute. divide the dough to 10 balls.
- flatten each portion and keep the chana dal filling/coconut filling in it,
- seal it carefully and keep it aside for at least 5 minutes.
- dust the floor and flatten each ball with filling to thin big disc. dust it enough so that it does not stick or tear.
cooking obbattu
- heat tawa and carefully transfer the obbattu to tawa. apply ghee and press it with help of ladle all over in simmer.
- turn side, apply ghee and cook till light brown spots are seen on both sides.
Obbattu recipe | bele obbattu step by step pics:
- take a clean mixing bowl and add maida, salt, turmeric powder and ghee. mix well with fork. add 1 cup water in intervals and mix it to form a sticky dough.
- pour some oil on top and soak the dough for at least 1 hour in it. cover it with a lid.
Chana dal filling:
- meanwille, for chana dal filling: pressure cookdal with enough water to 5 whistles. i have used 1/2 cup chana dal and 1 cup water. i dint pressure cook directly in cooker. instead i have placed a vessel inside cooker and cooked it so that not much water is wasted.
- strain the water and add it to the blender
- together add jaggery, cardamom, turmeric powder and grind to a thick paste. just a pulse or two is enough.
- melt ghee in a pan and add ground paste and fry till all the moisture leaves out and is forms together as a single ball.
- when it is warm enough to handle, make 5 equal balls out of it.
For coconut filling:
- heat a pan and add jaggery, little water and melt it. when it melts add cardamom powder.
- fry to a thick consistency and add grated coconut. fry till it gets thickened and your able to make balls.
- when it is warm enough to hold, make 5 balls out of it.
filling the dough:
- take the dough and work it again for a minute.
- divide it into 10 equal portions.
- take each portion of the dough and place on a greased surface.
- grease your palms and flatten it to a thin disc.
- need not be of perfect round. place the coconut/chana dal stuffing ball inside and seal it.
- for sealing: follow the below picture or watch the detailed video
- keep it aside for 5 minutes.
- dust the floor and place the stuffed dough. flatten it to thin disc gently. dust it enough so that it does not tear. you can also make thick small discs but i love it thin and flaky obbattu
- look at the thin disc, your fingers can be seen through.
- heat a tawa and place the obbattu on it. apply ghee and press it gently all over. cook in medium flame and turn sides and cook until you see brown spots on both sides.
- fold it and serve hot!
- serve hot or if refrigerating, heat it again and serve. store it in butter paper to retain its shape and texture.
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