Ubbati/Puran Poli/ Holige

Firstly wishing all Readers of Aps Kitchen a Happy Holi. May your life be filled with colours just like the colours of Holi. With lovely wishes lets celebrate Holi with Ubbati/Puran Poli/HOLIge.
In Mangalore Ubbati is made with maida dough and sugar is added in the hurnu, I used to do the same and had the pictures of them but many pictures got deleted.(reason unkown). Amma says before they used to make ubbatti with God(jaggery) and now the people have started making with sugar as it is economical to jaggery. This is the first time I made ubbati/HOLIge or Puran Poli with jaggery and wheat flour. And for my surprise it came out really good. And the best part is it’s healthy. In Maharashtra they make it with Jaggery and not sugar. 

Here is the recipe for Godda Ubbati /Holige/Puran Poli.
Preparation time : 10 mts
Cooking time : 1 hour
Serves : 4
¼ th  kg/250 gms Wheat Flour
2 pinches of turmeric powder
2 tbsp Ghee
¼ th  kg / 2500 gms Chana Dal
1 tsp Cardamom powder
¼ th kg Jaggery adjust sweet accordingly
Salt just a pinch or two

To Make the Hurnu/Puran
Wash and boil the lentil with water and till it becomes soft. You can pressure cook the dal for 5-6 whistles on medium flame  or until dal gets cooked completely.
After the pressure releases strain the dal using a strainer.(Do  not throw the dal water the next recipe will be using that).
Add cardamom powder and jaggery and grind to make fine paste.
Now heat a kadai and add the chana dal paste and keep stirring it until the moisture is gone (the mixture leaves the sides completely) and it gets dried up completely.If the paste is sticky, keep it on fire to dry up completely. This is called hurnu/Puran.

To make the outer covering/dough
Knead  wheat flour with water and ¼ th tsp salt, a tbsp ghee and 2 pinches of turmeric powder. Do not make it hard.
Prepare equal number of balls from atta dough and puran.
Roll out dough balls to make small pooris.

Now to make the Puran Poli
Stuff these pooris with puran ball.
Roll them again into balls making sure all the sides are sealed.
Roll out to make chapatis. It is called poli.
Heat a griddle and roast each poli.
Serve hot with ghee.

Note :
Add enough water to the chana dal while cooking it must be mushy but not watery.
In Maharashtra they don’t add turmeric  and that’s the only difference in the Poli of both the places.
You can replace Jaggery to Sugar if you prefer to.

Happy Cooking, 


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