Dessert, South Indian, Vegetarian

Obbattu (Bele Obbattu) | Bobbatlu | Puran Poli | How to make Obbattu

obbattu

Obbattu (Bele Obbattu) | Bobbatlu | Puran Poli is a simple flatbread similar to the paratha prepared with all-purpose flour, semolina, dal, and jaggery.

This is a traditional sweet which we make all across India, especially in the southern states, Maharashtra and Gujarat

We commonly serve it in festivals such as Ugadi, Vara Mahalakshmi, and Gowri-Ganesha festival, as well as religious festivities and special occasions like weddings or even simple functions.

I absolutely love obbattu and look forward to festivals or festivities where I can eat it in abundance. My mother makes the tastiest one, she prepares in much less than an hour for the guests; she is one of those people who never send guests away without feeding them something delicious.

It brings back a lot of memories of celebrations we’ve had, especially from our childhood, when we’d eat the filling before making the obbattu itself.

We call it differently in different languages: Holige or Obbattu in Kannada, Bobbatlu or bobbattu in Telugu, and Puran Poli in Hindi.

About Puran poli

It is a festive delight that is a classic sweet parantha with sweetened lentil filling.

Preparing this dish takes a long time, so set aside at least 2-3 hours of your time. It’s a simple recipe that takes a few tips and tricks to perfection. This recipe will help you make the ideal Bobbatlu every time, so be sure to follow it step by step.

This delish includes three steps: first, is to make the dough, then is to prepare the dal stuffing, and last is to put the stuffing into the dough and roll it and cook it on a tawa.

The dough is prepared with a blend of all-purpose flour and semolina, as well as a pinch of turmeric. All-purpose flour, whole wheat flour, semolina, or a combination of all three or any two of these ingredients can be used.

The stuffing is prepared using cooked lentil that has been sweetened with jaggery and flavored with coconut, nutmeg, and cardamom. The filling can be flavored with nuts in addition to coconut. We can store this stuffing in the refrigerator for up to a month.

The stuffing is placed inside the dough, which is then thinly rolled and cooked on a tawa until the dough is properly cooked.

Serve this wonderful sweet delicacy with a dollop of ghee. Usually, they serve it with a dollop of ghee and milk; while this tastes fantastic, I like it with just ghee. Try our other dessert delicacy featured in this blog Mango pudding, Rice kheer, Mysore Pak, Rasmalai, Chocolate ice cream, Fruit tart, Kajjaya, Kashi halwa

Pro tips

  1. The dough has to be soft and smooth, therefore we must oil and knead it for a full 10 minutes to get a smooth, elastic consistency.

2. It is important to use high-quality jaggery to get make the best one.

3. We must cook the dal to perfection; when the dal begins to split in the center, it is done.

How to make Obbattu (Bele Obbattu)

For Stuffing

  1. In a wide heavy saucepan, boil 4 cups of water. Add 1/4th tsp turmeric powder and bring to a boil.

2. Rinse a cup of dal and add it to the pan. Cook until it softens and splits in the center. This will take about 10-15 minutes.

3. When the dal is soft, strain it and save the stock for preparing obbattu rasam.

obbattu

4. Melt 3/4th cup of jaggery in the same pan with some water until it completely dissolves and begins to boil.

5. Now, add the strained dal and mix well. Then add 1/4th grated coconut, a pinch of crushed nutmeg, and 5 full cardamom pods.

obbattu

6. Combine everything, then turn off the flame and let the mixture cool.

obbattu

7. Now, blend the mixture into a smooth paste without adding any water. Set it aside

obbattu

For Dough

1. Combine 1 cup all-purpose flour and 1 cup semolina in a mixing bowl. Combine the two properly.

2. Add 1/4th tsp turmeric and the appropriate amount of water. To knead the dough, I used ¾ cup of water. The dough must be soft and smooth

obbattu
obbattu

3.. Pour 1/2 tsp turmeric combined with 1 cup of water over the dough and set aside for 15-20 minutes.

obbattu

4. Strain the turmeric water and pour 1/2 cup of oil over the dough and knead for 10 minutes, or until the dough becomes elastic and soft.

obbattu

Making of obbattu

1. Choose a large, clean banana leaf and rinse it. Make sure there is no moisture on it by wiping it. Grease the banana leaf with oil. If the banana leaf is not available, use butter paper instead.

2. Take a lemon-sized dough and flatten it on the leaf. You may flatten it with your fingertips or a rolling pin, but I like using my fingers.

obbattu

3. Place the filling or Puran in the center and seal the edges by pinching the sides of the dough over the Puran.

obbattu
obbattu

4. Roll it out to an 8-inch circle, making sure the dough coats well in filling. It’s important that the obbattu isn’t too thick or too thin.

obbattu

5. Heat the tawa over high heat and add the rolled Puran poli.

obbattu

6. When it begins to cook, bubbles appear. Cook it on both sides until you see light brown areas. Make certain that the edges are properly done. Transfer them to a plate and serve them with ghee, milk, or badam milk.

obbattu
obbattu

OBBATTU (BELE OBBATTU) | BOBBATLU | PURAN POLI | HOW TO MAKE OBBATTU

Srilatha
Obbattu (Bele Obbattu) | Bobbatlu | Puran Poli is a simple flatbread similar to the paratha prepared with all-purpose flour, semolina, dal, and jaggery.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Indian, South indian
Servings 10 obbattu

Ingredients
  

For stuffing

  • 1 cup Chana dal
  • 4 cups Water
  • ¾ cup Jaggery
  • ½ cup Coconut grated
  • a pinch Nutmeg
  • 5 full Cardamom pods

For dough

  • 1 cup All-purpose flour
  • 1 cup Semolina
  • 1 tsp Turmeric
  • ¾ cup Water
  • ½ cup Oil

Instructions
 

For Stuffing

  • In a wide heavy saucepan, boil the water. Add the turmeric powder and bring to a boil.
  • Rinse the channa dal and add it to the pan. Cook until it softens and splits in the center. This will take about 10-15 minutes.
  • When the dal is soft, strain it and save the stock for preparing obbattu rasam.
  • Melt the jaggery in the same pan with some water until it is completely dissolved and begins to boil.
  • Now, add the strained dal and mix well.
  • Then add the grated coconut, crushed nutmeg, and cardamom pods.
  • Combine everything, then turn off the flame and let the mixture cool.
  • Now, blend the mixture into a smooth paste without adding any water. Set it aside.

For Dough

  • Combine all-purpose flour and semolina in a mixing bowl. Combine the two properly.
  • Add in the turmeric and the appropriate amount of water. To knead the dough, I used ¾ cup of water. The dough must be soft and smooth
  • Strain the turmeric water and pour 1/2 tsp turmeric combined with a cup of water over the dough and set aside for 15-20 minutes.
  • Pour the oil over the dough and knead for 10 minutes, or until the dough becomes elastic and soft.
  • Allow the dough to rest for 20 minutes, covered.

Making of obbattu

  • Take a large, clean banana leaf and rinse it. Make sure there is no moisture on it by wiping it. Grease the banana leaf with oil.
  • Take a lemon-sized dough and flatten it on the leaf. You may flatten it with your fingertips or a rolling pin, but I like using my fingers.
  • Place the filling orPuran in the center and seal the edges by pinching the sides of the dough over the Puran.
  • Roll it out to an 8-inch circle, making sure the dough is well coated in filling. It's important that the obbattu isn't too thick or too thin.
  • Heat the tawa over high heat and add the rolled Puran poli.
  • When it begins to cook, bubbles appear. Cook it on both sides until you see light brown areas. Make certain that the edges are properly done.
  • Transfer them on a plate and serve with ghee, milk, or badam milk.

Notes

  1. The obbattu cooks quickly, so make sure the edges are done but not burned.
  2. The dal must be perfectly cooked; overdone dal results in mushy stuffing, while undercooked dal does not come together as filling.
  3. The dough should not be rolled too thin or too thick. Ensure that the dough does not rip and cling to the sides of the obbattu.