Puran Poli / Obattu
Happy Ugadi: A blog about celebrating Ugadi and recipes for obbattu/puran poli.
Obbattu is a popular Ugadi sweet from South India made using cooked toor dal / channa dal or a mix of both. The cooked dal is covered with soft flour and semolina-based covering. It can be served on its own or with ghee / clarified butter. Obattu is served during the Ugadi new year festival and sometimes during Diwali. This festival is celebrated in Karnataka , Andhra Pradesh & Maharashtra.
Obattu / Puran Poli / Bobattu
Ingredients
For Filling
1 cup toor dal / channa dal or mix of both
3 cups water
a pinch of turmeric
1.5 cups jaggery
1/2 cup fresh coconut
1 teaspoon cardamom
For Covering
1/2 cup fine semolina
1/2 cup all purpose flour
pinch of salt
pinch of turmeric
4 tablespoons oil
Method
First job is to make the filling , wash the toor dal and pressure cook with 3 cups of water and a pinch of turmeric.
Once the dal is cooked, add coconut and jaggery. Mix it and allow to cool completely.
Once cooled , in batches grind the toor dal mix into a fine paste.
Transfer the ground paste into a pan and cook until the mix leaves the sides of the pan.
Add a teaspoon of ghee and cardamom powder.
You know the filling is done , when the mixture touched with wet hands should not stick to your hand.
For the filling, mix semolina, all-purpose flour, salt, and turmeric.
Using water make a soft dough. Add 4 tablespoons oil and kneed it for a couple of minutes.
Cover and keep it to rest for 30 minutes.