Tuesday, March 26, 2013

Ubbati/Pooran Poli/Kadle Bele Holige by Nisha Baliga Shenoy

Wishing the readers of Garam Tawa, "Happy Holi!"

Holi the festival of colours is never complete without the sweet snack Pooran Poli. This is the Maharastrian tradition but many follow this all over the South today. We GSBs call this Ubbati and some may call this Sweet Chapathi. We make ubbati with cooked mashed channa dal and jaggery/sugar for the stuffing. This ubbati is very tasty and should be made fresh, consumed hot with melting ghee.
Making ubbati is an art but is not that complicated as many may assume. I am showing you step by step how to make ubbati. The embedded video by Anuradha and Maya from Faltu Productions in Konkani with subtitles in English should guide the readers and also keep them amused.

Holi hai!
Thanks to: Anuradha and Maya showing
'How to make Pooran Poli/Ubbati'
1/2 kg Maida 
1/2 kg Jaggery/Sugar
1/2 kg Channa daal
 A pinch of turmeric powder
 Salt to taste
 1 tsp cardamom powder
 1 cup oil
 Ghee to relish

Cook Channa daal in pressure for 1 whistle, then simmer it for 15 minutes and turn off the flame.
If you find impurities in the jaggery, make a syrup of the jaggery by boiling the jaggery in 1/2 cup of water and when it is cool, pass it through a sieve.
When the pressure cooker is cool, take the cooked chana daal out and grind it in a mixie to a smooth paste.
Transfer the Chana daal paste in thick bottom kadai, add the jaggery syrup/sugar (You can add less or more acc to your taste ) and keep on stirring the contents till you get a thick lump enough to form a ball.
Add cardamom powder and combine.
In a big bowl add some water, pinch of turmeric powder, salt and mix.
Add the maida flour and mix well.
You can add little water and maida and knead into a very soft dough .
Then add some oil and knead till the dough is soft and elastic but not watery.
Smear little oil on the dough and keep aside covered for 2 hours.
How to make Ubbati:
Make big lemon size balls of the Chana dal stuffing and keep aside.
After standing for 2 hours, the Maida dough should be of smooth texture.
It must stretch like chewing gum when pulled.

Take a small lemon size ball of the Maida dough, apply some oil on your palms and spread this dough evenly on your palms.
Place the ball of stuffing in the and bring all the ends together to fuse and roll with your palms into a firm ball.
Dust with maida/rice flour and roll out the Ubbati, preferably placing the ball between two plastic sheets.
Roast this on hot chapathi tawa on both sides .
Ubbati must puff like phulka if the formula is right.
Relish the hot ubbatis with fresh Ghee.

1 comment:

Bindhu said...

Thank you so much for posting this. I normally make coconut holige but channa dhal holige is favorite sweet of my husband. Gonna try this for ugadhi. Thanks👍🏽


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