Holige/ Puran poli/ Bobbattu is a sweet flat bread prepared mainly during festival time in India. Usually dhal and jaggery is used as stuffing where we can also change the stuffing to our choice with jaggery base but Mangalore poli is a special poli made up of dhal and sugar and can be stored for 2 ~3 days at room temperature. This recipe is also known as dry poli which is the same as we get in Chennai sweet stalls and mostly served with ghee and milk.
This recipe is going to Blogging Marathon under the theme ” Traditional” and do check, Blogging Marathon page for the other Blogging Marathoners doing BM# 27
Preparation time: 1 hour 30 minutes including soaking time
Cooking time: 1 hour
Serves: 12
Sources: Chitvish
For Dough
1 ¼ cup all purpose flour / maida
¼ cup wheat flour
1 tbsp powdered sugar
A pinch of salt
¼tsp turmeric powder or lemon food color
¼ cup gingelly oil
Water as needed
For Filling:
1 cup channa Dhal
½ cup sugar
1 tbsp ghee
1 cup water
½ tsp cardamom powder
Method:
Preparation : For Dough
Mix all dough ingredients except oil with required amount of water & knead well to bring into soft dough.
Knead it for at least 5 minutes and soak it completely with ¼ cup of oil for minimum 1 hour.
After an hour, knead the dough until it absorbs all the oil and become soft dough as shown in picture.
Divide this dough into equal size portions and keep it aside. I got 12 balls for this measurement.
For filling:
Pressure cook channa dhal for 1 whistle with 1 cup of water and remove from heat.
Let pressure settle by itself then remove the lid & drain the water.
In a blender or Mixer grinder, grind cooked channa dhal into fine paste. Then add ghee to it.
Meanwhile heat sugar with cup of water along with cardamon powder. Mix well and cook until syrup thicken. ( before one string consistency)
Add ground channa dhal powder to the syrup and cook the filling mixture in medium heat until it
thick and leaves the sides of the vessel. Stir in between to avoid
filling mixture sticks to the bottom.
Turn off the heat and allow it to cool completely.
Divide this filling mixture in to equal size portion and make sure it is double the size then outer covering balls.
For Poli:
Place the parchment paper or plastic sheet on the rolling surface and grease it with little oil. This will prevent, dough sticking to the base. With help of rolling pin, roll the dough in to 3″ circle and place filling ball in center and lift the edges of the dough and bring it
together to seal. Press it in center and flat the stuffed balls. Do
the same with rest of the balls. Keep it aside for 10mins.
Again grease the rolling surface with little oil and roll the
stuffed balls into 6″ circle or into thin parathas. Make sure sealed
side is on top while rolling and roll it gently to avoid filling oozes
out from the dough.
Cooking:
Heat the griddle to medium hot and place the poli over the
griddle, cook on both side until it turn golden brown color. No need of oil or ghee. Place it on the paper and do not stack one over the other which will make it hard.
Do check here for THENGAI PARUPPU POLI