Puran Poli
How long it takes – 2 Hours
Number of servings (pieces) – 15 -20
Puran poli is the sweet flat bread which is an all time favorite of one and all – a person who say hates sweets loves “Puran poli”. Puran poli as it is called by Maharashtrians is Ubbatti in Konkani and Obbattu and Holige in kannada. I have already put up a variety of sweet poli on this blog namely Soyi poli, Ellu holige, Dates poli, and have received good responses by fellow bloggers. This recipe was long over due and 4/04/2011 being “Gudi padva“, it is prepared in many Indian house holds and also at my home. I thought it is as well an opportunity to put up the same today. I wish all the viewers of this blog a very happy “Ugadi“. Also congratulations and celebrations to all on India winning the World Cup! Here is the favorite “puran poli”. Do give a try please.
What you need to have:
1. Bengalgram Dal – 1 cup
2. Chopped jaggery – 1 cup
3. cardamom powder – 1 Teaspoon
4. Nut- meg powder – 1/2 Teaspoon
Ingredients of puran poli stuffing
What you do with what you have:
1. Wash and drain water from Bengalgram dal and add fresh 2 cups of water and cook it in the cooker for about 25 minutes till soft.
Cooked Bengalgram dal
2. Pour cooked dal in a colander and drain the dal stock completely so that one can add chopped jaggery and put it on medium flame again. (Dal-stock can be used to prepare a simple rasam.)
Cooked dal heated with jaggery
3. Jaggery melts and it turns into semi liquid. Cook till all the watery part evaporates and combine with dal till it solidifies. On cooling transfer it to a bowl.
Cooked dal and jaggery mix
4. On cooling grind it either in the grinder or in a hand grinder to a smooth paste (without adding water). Add nutmeg powder and cardamom powder to it and mix well with your hands.
Ground mix of dal -jaggery (The stuffing)
5. Pinch out required quantity of the mixture and make round shaped balls .
Stuffing being shaped into round balls
Ingredients of the Outer Dough:
1. All purpose flour (Maida) – 3/4 cup
2. Wheat atta – 1/4 cup
2. Turmeric powder – 1 Teaspoon
3. Cooking oil – 1 Tablespoon (Gingelly oil prefered)
4. Salt – To taste
5. Water - As required
Ingredients of outer dough
6. Sieve maida, wheat atta, salt, turmeric powder in atta siever and keep it aside.
Sieved maida-atta, turmeric powder, salt mix
7. Transfer sieved flour in a bowl and add little water to make it a soft dough. Add oil to it and knead it to a soft elastic dough. Add remaining oil on the top of it and keep it aside for an hour.
8. Pinch out a portion of the dough and roll it on your palm and place round dal mixture balls from step-5 in it and close the edges neatly.(Do pinch out the extra dough if any.)
The dough, rolled dough, stuffing placed in rolled dough
9. Dust the balls very slightly in maida and roll it mildly with chapati roller to the required thickness.
The rolled puran poli
10. Place a Chapati tawa on medium flame. When hot, place the rolled poli from step-9 on it dry roast it till done.
Rolled poli being dry roasted
11. Flip and roast on the other side as well till done.
Poli roasted on the reverse
12. Repeat the same process for the remaining poli. On cooling transfer it to a bowl. A closer look at the puran poli.
A closer view of Puran Poli
13. Enjoy hot with pure ghee and powder sugar.
Puran poli with pure ghee and powdered sugar
14. People in Northern karnataka enjoy it with milk and sugar.
Puran poli with hot milk and sugar
How long it takes – 2 Hours
Number of servings (pieces) – 15 -20
Good to remember:
1. Always use quality Bengalgram dal. The reason being that most of the time it is mixed and some dal is cooked and some over cooked making the stuffing either watery or too hard and will be difficult to roll after stuffing.
2. Use fresh jaggery since if it is tangy then poli will be a disaster.
3. One can use only wheat atta for the outer dough . The smoother and the lesser the quantity of the outer dough used to cover up the stuffing , the smoother the poli will be and the edges will not be rubbery but smooth. When we lift the poli from the box itself it turns brittle which means it is right in its consistency!!!!
4. It is prepared as one of the dishes for weddings too.
5. Some people enjoy with curds as well, I believe!!!!
April 4, 2011
prathibalrao
15 responses to “Puran Poli (Ugadi special)”
shriannalakshmi
April 4th, 2011 at 16:54
Mam, you have made me drool here. How come you have rolled without the stuffing coming out? whats the secret.We used to add more oil for the dough. Your recipe is easy and healthy. Thanks for the recipe.Happy Ugadi.
prathibalrao
April 7th, 2011 at 09:47
Hi Sriannalakshmi,
Thanx a lot for ur comments Mam. do keep in touch!!!!!
Purnima
April 4th, 2011 at 17:37
Pratibha maiyye..samsar padvya subheccha..bhaari chand kornu explain kella tummi…haav try karta ani feedback ditta. Thanks!
prathibalrao
April 8th, 2011 at 07:38
Hi Purnima,
Thankgo thukka. Kornu makka fesdback di.
Sushma Mallya
April 4th, 2011 at 18:46
Lovely post ..I had just made it yesterday but I made it with sugar next time I ll follow ur recipe…Happy Ugadi!
prathibalrao
April 7th, 2011 at 09:48
Hi Sushma,
Happy “Ugadi” to u and ur family.
kboy
April 6th, 2011 at 10:27
Thanks for your excellent pictorial presentation of Ubbati. I prepared them yesterday strictly following your steps and came out delicious and “roochh….heechi”.
I have posted some of the pictures in http://kboy.wordpress.com/2011/04/06/ubbatipuran-poli/
In fact I and my wife felt “rotten” (churr-churr dalle) that we forgot to remember to attend Sansar-Padvo(Ugadi) KASC(southern california konkani association)function last Saturday, even though we had RSVPed. So I made up my mind to prepare this Ubbati after I saw your recipe. Couple of months ago, Last February when I was in Mumbai , my niece had presented 2-3 dozen Ubbaties prepared by one of her colleagues. While in Mumbai many times, usually I order about 100 Ubbaties and Saath to prepare to konkani Caterer Baburaya(of Palimar) a few days before I leave Mumbai so that I and my wife can enjoy here in LA area for about a month or so. Thanks again.
I uploaded these photos thru Windows Live Writer which was very quick.
Shilpa Rao
April 7th, 2011 at 08:26
Dear Pachi,
Wishing you and your family a very happy Yugadi!!!
Shilpa Rao
prathibalrao
April 7th, 2011 at 09:46
Hi Shilpa,
Khaien gelleli thu????Long time i heard from u? so wish you and ur family a very happy “Ugadi”.
Shilpa Rao
April 7th, 2011 at 14:17
Hi PAchi,
Sorrry, though I wasnt posting comments on your blog but its in my fav lists and i keep visiting it every single day!! Was very busy with work home and kids.
Thanks for your wishes.
shilpa
sree
April 13th, 2011 at 10:33
mayi,
pls explain how it is rolled without stuffing coming out?
prathibalrao
April 17th, 2011 at 18:34
Hi Sree,
The outer dough should be prepared nd kept aside for about an hour pouring a little oil on it. After a while most of the oil will be absorbed and the dough turns elastic nd can be rolled over the stuffing very easily andextra dough if any should be removed. You may please have a look at the image-10,where-in i have displayed all steps. I hope i am clear.
Purnima
February 5th, 2012 at 15:24
Pratibha maiyye..happy new year..a month few days late here
Tks for this lovely recipe (as delicious as others r) I goofed up at step 4..guess my mixie was not suited to grind this..so will try again.. my mother n other relatives whom I hv seen making this hv always made poorna on ‘ragado’ ..just a query here, can I first grind the cooled boiled dal and then mix it up with jaggery..will it work? Thanks again for your nice and yummy amchi recipes.
prathibalrao
February 5th, 2012 at 18:47
Hi Purnima,
Please at step-4 do grind in the mixer by using the wipper blade , so that you can just grind it a little at a time. Not even half the quantity in the bowl as you grind in the usual days. I hope i have made my -self clear.
prathibalrao
February 5th, 2012 at 18:49
Hi,
If you have an electric grinder that will be better suited for this.
On Sun, Feb 5, 2012 at 6:47 PM, prathibha rao wrote:
> Hi Purnima, > > Please at step-4 do grind in the mixer by using the wipper > blade , so that you can just grind it a little at a time. Not even half > the quantity in the bowl as you grind in the usual days. I hope i have > made my -self clear. > >