Festival recipe

Paruppu Poli/Bele Obbattu/ Holige/Puran Poli

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.


Text Procedure

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.




Step5- Roasting

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.


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