Puran Poli, Obbattu,Bobbattu
It looks like a flatbread but the similarity stops right there. Known by various names like Poli(Tamil), Obbattu(Kannada) and Bobbattu (Telugu), this traditional sweet dish is made for festive occasions. But festive or not, we enjoy Poli even on an ordinary day - that much is its love in our home. Until about a year back, I was not aware of another variation to poli where the stuffing is made using powdered sugar instead of the Jaggery which is what I grew up with. Variation nevertheless, it is one dish which will blow your mind however you make it. This is made for quite a bunch of occasions like Pongal, Avani Avittam etc. I made it on the day of Boghi which is the first day of Pongal. Dont even think of cutting out the ghee! Forget your diets when having a bite of this - you can always starve yourselves the next day! ;-)
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes around 10-15 polis
Ingredients
    For the Cover
  • 1 cup all purpose flour/Maida (sifted)
  • pinch of turmeric
  • 1 tsp of Ghee/oil
    For the Filling
  • 1 cup Bengal Gram Dal
  • 1 cup grated jaggery (remove stones/dust etc)
  • 1/2 cut grated coconut, fresh preferred ( but in case of non availability, frozen can be used too. Thaw it first)
  • 1/2 tsp cardamom powder
  • approx 1-2 tbsp broken cashews
Method
1. Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.
2. Set aside covered with a cloth.
3. Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.
4. Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder. Mix well until the jaggery melts and all the ingredients come together into one harmonious mass.
5. Cool it lightly and then grind this mixture in food processor without adding any water. Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture.
6. Now take a small lime sized ball from the dough.Roll it out into a small circle.
7. Similarly make a small ball from the lentil mixture and place it in the middle of the dough.
8. Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread.
9. Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.
10. PLace it a griddle, spoon some ghee all around it and cook until golden brown.
11. Turn it around and similarly cook until golden brown/reddish.
12. It is good on its own although a little ghee on top makes it irresistible.

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3 Member Reviews

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By Fatima on Jan 18, 2012

I followed the recipe to the letter.  The results were good and my friends enjoyed them too.

However, the quantity of the maida needs to be doubled or a bit more as I fell short of dough.  I also feel that the dal cooks just right for the quantity given and maybe I should not have drained out the little water that was left, as after adding the coconut, jaggery and warming the mix on the fire, the mixture turned a bit dry.

Otherwise the recipe is great!  Thanks

 

By Sudha on Jan 16, 2012

after ages the stuffing turned out perfect following your recipe..else it used to turn out all soggy..thanks again

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25 Comments

By Radhika on Jul 30, 2010

Great...we love obbattu & I make this with Channa dal & toor dal mixture. Will surely try this one. I am already drooling :)

By Cynthia on Jan 20, 2010

I've been meaning to try this for a long time now. It really reminds me of the savoury dhal puri we make in these parts. Bookmarked!

By bharathi on Jan 12, 2010

great pics too good

By propecia on Jun 2, 2009

Very interesting site, Hope it will always be alive!

By Kalai on Jan 20, 2009

Adi paavi! Not fair to tempt me like this!! They look perfect, Dhivi! My favorite is thengai poli. :)

By Siri on Jan 18, 2009

the puran polis look so gorgeous Dhivs..:) yummmmmmmmmmmmmmmyy!!

Hugs,
Siri

By veggie belly on Jan 17, 2009

wow wow wow! i love poli! growing up, we had it a lot, they used to drizzle generous amounts of ghee on the poli using the rib of a banana leaf as a spoon. your instructions and pictures are so detailed!

By Daily Spud on Jan 17, 2009

Never come across this before but I just love the sound (and look!) of it - it contains some of my favourite things to eat!

By Sahaja on Jan 17, 2009

hey we call these bobbatlu in Andhra and one of my favorites :)

By Rathna on Jan 16, 2009

My favorite sweet. I just love it ...pics are looking good and really appetizing :-)

By DEESHA on Jan 16, 2009

looks delish, we call it bele obbattu. the pics are awesome

By sriharivatsan on Jan 16, 2009

Looks mouthwatering..Perfect.. Awesome clicks...

By Uma on Jan 16, 2009

mmm. looks so mouth-watering! Have a great weekend.

By Ashwini on Jan 16, 2009

Good one... I guess this is similar to obbattu made in karnataka

By bee on Jan 16, 2009

gorgeous and soooo delicious.

By Asha on Jan 16, 2009

Okay lady, after you eat two of those, you can eat my "diet" food for a whole day because it's out!:D

Looks perfect DK, I haven't made these Obbattus for so long, may be I will make some for Shivaratri this year. Last year, I forgot the date and knew only when bloggers started wishing me!I am going to h..l for sure!! :P

By Priya on Jan 16, 2009

Love this, my fav one..just drooling over them...

By Gita's Kitchen on Jan 16, 2009

Lovely looking polis, like you said I just cannot think of diets when looking at those delicious looking polis coated with ghee, yum :)

By Gita's Kitchen on Jan 16, 2009

Lovely looking polis, like you said I just cannot think of diets when looking at those delicious looking polis coated with ghee, yum :)

By Kitchen Flavours on Jan 16, 2009

Wow the pictorial view is tempting me to try my hands on this now...

The background track in slideshow of FIC-White is from Shake your boby by Bossonlove.

By Happy cook on Jan 16, 2009

Wowo i wish i was living next to you to have these. I have been seeing this a lot in blogs like Nags said after seeing in Juaglabani place.

By Jayu on Jan 16, 2009

Amazing pics DK!!!I always visit your blog just for them....the scrumptious recipes are another excuse;I am an amateur,do visit my blog,I've made the same thing

By Curry Leaf on Jan 15, 2009

Lovely dear.I love this ,but tend to avoid it,bcoz of ghee and ghee..The ghee should not be compromised

By Khaugiri on Jan 15, 2009

Wow this is my alltime favorite. Pictures are also very tempting.....

By Nags on Jan 15, 2009

Ever since I saw this on Jugalbandi, I have been craving it. The only ingredient missing is jaggery. Have to get some soon and cook it up :)