Puran Poli, Obbattu, Holige or Ubbati is one of my most favourite sweet snacks. My mother used to make ubbatis with a chana daal jaggery stuffing and we used to relish them with fresh ghee or butter mixed with some powdered sugar. There was lady Kumuda Prabhu near Vishal Hospital in Bhagavatinagar here, who used to make the best ubbati in the Nineties. We were staying nearby and have purchased it many times from her. Later she closed down the business and moved to Bangalore. Now some of her workers have joined some sweet shop or private sweet makers and they make ubbatis with same standard. They are available at Prabhu Bakery and Setharam Prabhu's Shop in Mannagudda. However, Havika, Kota and Udupiu Brahmins of undivided South Kanara district are pioneers in making these.
I was always thinking about making ubbatis at home, but never had the courage to make them, since it is a tricky affair. However, of late I have gathered some courage to venture into new things, and some days ago I decided to make ubbatis myself but with a twist, adding mango pulp to the chana daal stuffing!
"Why Mango Puran Poli? Are you sure it will taste good?" asked my wife Meena. I smiled and told her, "Puran Poli is relished with aamras or Mango Seekarane/Rasaayana in some parts of Karnataka. Why not combine mango with Puran Poli stuffing and come out with Mango Puran Poli?"
She didn't say anything but I am sure, she was cynical about the end results, and must have thought, it's going to be a failure!
I started preparing the stuffing as well as the outer dough for puran poli. We had a couple of Neelam mangoes from our friend's garden and they were just ripe. I did come out with the puran poli, it tasted good with pure ghee but the outer dough was not perfect! I was making puran poli for the first time memorising how my mother used to make them, with inputs from the recipe by Nisha Baliga Shenoy in my blogspot. I missed out something and the outer skin became thick and hard. Even while rolling out puran polis, the dough was not spreading smoothly. Meena told me that the outer dough should be well softened and drenched in oil before keeping it for fermenting for 6-8 hours. So I stopped my attempt in making further puran polis and converted the stuffing into Mango Chana Daal Halwa!
Yesterday, I thought of venturing into making them again. This time I meticulously watched a video showing how to make perfect puran polis. I also understood the importance of keeping the outer dough drenched in oil for 6-8 hours. This time Meena came to my rescue and rolled out perfect puran polis, though she had never made chana daal puran polis, but once she had prepared 'Kaayi Holige' or coconut stuffed puran poli which has a different method in making. Meena suggests rice flour for dusting the puran polis while rolling, since rice flour makes the outer cover firm and easy to roast them.
Make them and eat them drizzled with fresh melted ghee or dip them in ghee/milk to relish them. You will certainly keep making them in the months to come, for you need to pamper your family from time to time with these rare goodies. Besides, mango pulp is easily available round the year in major stores.
Ingredients:
Ripe Mango Pulp - 1/2 cup(or from 150 gm whole mango)
Chana Daal(Chickpea lentil) - 1 cup
Sugar - 3/4 cup(Increase according to your liking)
Ghee - 1 Tsp
Green Cardamom - 2 pods
Refined Flour(Maida) - 1 cup
Salt - 1/8 Tsp
Turmeric Powder - 1/8 Tsp
Water - 1/2 cup
Sesame/Coconut Oil - 30 Ml
Rice Flour - 1/2 cup for dusting and rolling
Method:
Mix maida, salt and turmeric powder.
Add water little by little and knead the dough lightly until all the water has been consumed by the dough to form a gummy mass.
Add oil and mix well.
Allow oil to cover the dough.
Cover a cloth or a plate and keep the dough for fermentation for 6-8 hours at room temperature.
Peel cardamoms and crush the seeds coarsely.
Wash and soak chana daal in water for 2-3 hours at room temperature.
Drain and pressure cook without adding water for 10-15 minutes.
Mash well by pounding, or running in a mixer without adding water.
Heat a thick bottomed pan and add mango pulp along with sugar.
Keep mixing on medium flame with wooden ladle, until the pulp becomes thick and dry, taking care not to burn the contents.
Add cooked chana daal paste and mix in cardamom powder.
Keep mixing further for another minute or so, or until the mass becomes dry but not hard.
Allow to cool down and then make 16-18 lemon size balls.
Heat a chapati pan and keep the flame on medium.
Drain excess oil from the maida dough, grease your hands, take small lemon size portion of the dough, make a pocket in it, keep the stuffing ball in it and bring the dough together to cover, pinch and seal the stuffing.
Roll between your palms to make perfect round, dust well with rice flour and roll out thin puran polis of 6-8 inches diameter.
Dry roast the puran polis on both sides until lightly roasted and well puffed.
Serve hot with fresh melting ghee, butter or with thick milk/coconut milk.
I was always thinking about making ubbatis at home, but never had the courage to make them, since it is a tricky affair. However, of late I have gathered some courage to venture into new things, and some days ago I decided to make ubbatis myself but with a twist, adding mango pulp to the chana daal stuffing!
She didn't say anything but I am sure, she was cynical about the end results, and must have thought, it's going to be a failure!
I started preparing the stuffing as well as the outer dough for puran poli. We had a couple of Neelam mangoes from our friend's garden and they were just ripe. I did come out with the puran poli, it tasted good with pure ghee but the outer dough was not perfect! I was making puran poli for the first time memorising how my mother used to make them, with inputs from the recipe by Nisha Baliga Shenoy in my blogspot. I missed out something and the outer skin became thick and hard. Even while rolling out puran polis, the dough was not spreading smoothly. Meena told me that the outer dough should be well softened and drenched in oil before keeping it for fermenting for 6-8 hours. So I stopped my attempt in making further puran polis and converted the stuffing into Mango Chana Daal Halwa!
Yesterday, I thought of venturing into making them again. This time I meticulously watched a video showing how to make perfect puran polis. I also understood the importance of keeping the outer dough drenched in oil for 6-8 hours. This time Meena came to my rescue and rolled out perfect puran polis, though she had never made chana daal puran polis, but once she had prepared 'Kaayi Holige' or coconut stuffed puran poli which has a different method in making. Meena suggests rice flour for dusting the puran polis while rolling, since rice flour makes the outer cover firm and easy to roast them.
Make them and eat them drizzled with fresh melted ghee or dip them in ghee/milk to relish them. You will certainly keep making them in the months to come, for you need to pamper your family from time to time with these rare goodies. Besides, mango pulp is easily available round the year in major stores.
Ripe Mango Pulp - 1/2 cup(or from 150 gm whole mango)
Chana Daal(Chickpea lentil) - 1 cup
Sugar - 3/4 cup(Increase according to your liking)
Ghee - 1 Tsp
Green Cardamom - 2 pods
Refined Flour(Maida) - 1 cup
Salt - 1/8 Tsp
Turmeric Powder - 1/8 Tsp
Water - 1/2 cup
Sesame/Coconut Oil - 30 Ml
Rice Flour - 1/2 cup for dusting and rolling
Method:
Mix maida, salt and turmeric powder.
Add water little by little and knead the dough lightly until all the water has been consumed by the dough to form a gummy mass.
Add oil and mix well.
Allow oil to cover the dough.
Cover a cloth or a plate and keep the dough for fermentation for 6-8 hours at room temperature.
Peel cardamoms and crush the seeds coarsely.
Wash and soak chana daal in water for 2-3 hours at room temperature.
Drain and pressure cook without adding water for 10-15 minutes.
Mash well by pounding, or running in a mixer without adding water.
Heat a thick bottomed pan and add mango pulp along with sugar.
Keep mixing on medium flame with wooden ladle, until the pulp becomes thick and dry, taking care not to burn the contents.
Add cooked chana daal paste and mix in cardamom powder.
Keep mixing further for another minute or so, or until the mass becomes dry but not hard.
Allow to cool down and then make 16-18 lemon size balls.
Heat a chapati pan and keep the flame on medium.
Drain excess oil from the maida dough, grease your hands, take small lemon size portion of the dough, make a pocket in it, keep the stuffing ball in it and bring the dough together to cover, pinch and seal the stuffing.
Roll between your palms to make perfect round, dust well with rice flour and roll out thin puran polis of 6-8 inches diameter.
Dry roast the puran polis on both sides until lightly roasted and well puffed.
Serve hot with fresh melting ghee, butter or with thick milk/coconut milk.
Video showing how to make Puran Polis. Thanks to http://swayampaaka.com/
1 comment:
I make puran polli with whole wheat flour and mix a little bit of Maida with it. ALso i make the puran with Tuvar dhal, it tastes really good. I will try it with Mango pulp and see how it come s out. I am against adding ghee, and my dough is jus tlike chappati dough. Also I make two small balls and roll them a little bit and place the stuffing in between both the circles, jus tpress the sides and roll it to the desired size and raost it over the tava. This way the stuffing will not come out and one can roll it as thinly or a thick as one wants.
Thanks for the mango pulp idea, it does look interesting and good.
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