Paruppu Poli/Bele Obbattu/Holige is a festival recipe made during festivals like Pongal in Tamil Nadu, Ugadi in Karnataka. It is also made during functions and parties.
Maida – 1 cup
Bengal gram (Channa dhal) – 1/2 cup
Jaggery – 3/4 cup
Cardamom – 1/2 tsp
Oil – 8 tsp
Salt – 1 pinch
Turmeric powder -1/4 tsp
Preparation time – 15 min
Cooking time – 20 min
Makes – 06 nos.
Step1- Dough Preparation
Take Maida 1 cup. Add a pinch of salt and 1/4 tsp turmeric powder. Add water and make soft dough. Add 3 tsp oil and evenly coat on dough. Close with a plate and keep aside for 3 hours.
Step2- Preparation of dhal paste
Take 1/2 cup Channa dhal and soak for 1 hour. After soaking period is over, drain the soaked water. Add little fresh water and pressure cook. Strain the water from the cooked dhal.
Keep a pan on stove with medium flame. Add 3/4 cup jaggery and 1/4 cup water approx. When the jaggery melts switch off the stove. Remove the sediments from jaggery water using a strainer. Add the jaggery water to cooked dhal and grind in mixie to smooth paste.
Step3-Preparation of pooranam
Keep Stove in medium flame.Transfer ground dhal paste to pan. Add 1/2 tsp cardamom powder. Stir well. Dhal mixture should not be sticky or hard. Make a small ball out of dhal-jaggery paste. Ball should be soft and not sticky. Switch off stove. Make even sized balls from pooranam (dhal-jaggery mixture)
Step4- Stuffing pooranam
Take lemon sized maida dough and spread on parchment paper.Stuff pooranam. Cover it fully.Grease a transparent sheet.Place it on the stuffed dough. Spread the stuffed dough evenly.
Grease Tawa. Remove parchment paper.Stove in medium flame.Flip to other side after 2-3 minutes. Cook again for 2-3 min on this side. Poli is ready. Serve it with ghee.
Note: You can also use rolling pin to spread stuffed pooranam instead of spreading with hand pressure.