Karnataka style Holige also know as Obbattu in Kannada, bobbatlu in Telugu, Puran Poli in Hindi, Paruppu Boli in Tamil is a very popular sweet in Karnataka, Andhra and North India. Of course each recipe has its own variations. People in Karnataka should make this sweet for festivals like Varamahalakshmi pooja, Ganesh chaturthi and Ugadi.
We Tamil people don’t celebrate Ugadi but being in Bangalore for the past ten years, I wanted to celebrate Ugadi at least by making holige. Holige/Obbattu is considered to be one of the most important Neivedyam recipes for Ugadi. People in Karnataka & Andhra make it along with Mango pachadi or Maavinkayi chitranna and vada. Here in Bangalore, people make this holige not only for offering GOD, its a must serve sweet in weddings, Sathya Narayana pooja etc. I
n Karnataka, people make it with two different stuffing. One using dal ( bele obbattu) and the other one with coconut (Kayi holige). But the most famous one is bele obbattu. In Tamil nadu, we call this as Boli /Poli and we make the same stuffing with chana dal. In North India, it is called as Puran poli. I am not a big fan of this sweet recipe but I love Obbattu saaru (a spicy rasam kind of gravy made from the stuffing and the cooked dal water)so much. My husband Sendhil loves obbattu like anything. He loves to have it hot hot drizzled with a tsp of ghee. I have tasted holige in my school moms friends houses and in marriage feasts.
My friends make it extremely soft and tasty. So with the help of Megha and Tara’s recipes, I tried holige after a long time to make a special post for Ugadi festival. By God’s grace, it came out well and soft as I expected but not 100% like my friends. No worries. Practice makes a man perfect.After this successful attempt, I am pretty much confident of making it perfect next time. But I became very happy when Sendhil gave thumbs up with a broad smile on his face. So its a hit recipe in my home. I have mentioned all the possible tips and tricks shared by my friends. Hope it will be useful for beginners.
Now lets see how to make Karnataka special Holige/Obbattu recipe with stepwise pictures in detail ! Please don’t forget to go through the “Points to remember” before you start making it.
Wish u all a very happy Ugadi !.
How to make obattu/Holige recipe for Ugadi festival
INGREDIENTS
( 1 cup - 250ml)
Note
Wish you all a very happy Ugadi festival celebration !!
Wish u all a very happy Ugadi !.
Points to remember
- Please be generous in adding oil. Oil helps you to get a really soft holige. So use the mentioned quantity of oil strictly. U can add more oil but definitely not lesser the given quantity.
- My friend Tara use the combination of maida and chiroti rava in the ratio of 2:1 for making the dough but Megha uses only maida. Here I used only maida as I din’t have chiroti rava in hand.
- You should knead the dough at least for 5-7 minutes adding oil in regular intervals. Its a very important step.
- Holige/Obattu dough needs to be fermented and soaked in oil at least for 8 hours to achieve the best result. i.e. If you want to make obattu in the evening around 6 pm, I suggest you to make the dough in the morning around 7 am. This tip was shared by Tara. This time I fermented the dough for just 4 hours as I wanted to click the pictures before sun light goes off. Next time I am planning to soak the dough overnight.
- Rolling the dough along with stuffing also plays a major role in bringing out soft obattu. Do not roll the holige too thin or too thick. You can either pat it using your hands or use a rolling pin by keeping the dough between two greased obbattu sheets which is easily available in Market. If you don’t get it, use oil sheets, milk cover or any plastic sheets. You can use banana leaf as well.
- Make sure the size of maida dough should be half the size of stuffing ball. This helps in uniform spreading of stuffing all over the holige. Suffing should be more than the outer covering.
- Always cook the obbattu in medium flame and never forget to drizzle a tsp of oil around the corners and all over the obbattu to get a shiny look.
- To keep the obbattu stay soft for long time, always stack the cooked obbattu one over the other after they turn warm. Keep it covered till you eat.
- Last but not the least,serve the obbattu adding few tsp of melted ghee topped with it. If desired, you can add warm milk too. This is how it is served in Wedding feasts here. This combo is just out of the world ;)).
- You can keep this holige for a week and enjoy !
Obattu/Holige recipe
How to make obattu/Holige recipe for Ugadi festival
Cuisine: Indian
Category: Sweet
Serves: 10 nos
Prep time: 8 Hours
Cook time: 5 Minutes
Total time: 8H5Minutes
INGREDIENTS
( 1 cup - 250ml)
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METHOD
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Note
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Enjoy making this Karnataka’s most popular Obbattu for Ugadi Habba.
Wish you all a very happy Ugadi festival celebration !!
Technorati Tags: Holige recipe,Puran poli recipe,Pooran poli recipe,Obattu recipe,bele obattu recipe,how to make obattu Karnataka,Karnataka recipes,Ugadi recipes
Very good recipes Tags: Holige recipe, Puran poli recipe, Pooran poli recipe, Obattu recipe, how to make obattu Karnataka, Karnataka recipes, Ugadi recipes
30 comments :
Wow..Nicely done and wonderful explanation. Using toor dal is totally new to me. i liked the poli made with channa dal. so definitely , i'm gonna try this.Where can i buy obattu sheets?
Using Toor dhal is new to me.. nicely done
If u are in Banglore,u can get in all departmental stores.
Perfectly done!! Super tempting!!
look so authentic .my favorite
They look super soft..Yellow colour makes it even more tempting.
So perfect for the festival!!! Looks so yummy
Excellent blog post and so well written .Many thanks again . I am from Mangalore settled in Chennai and Purann poli /Holige isa must at all spl events -kind rgds TR
Thank u sir :)
That looks perfect festival recipe. Looks yummy! Happy Ugadi.
Hi.. Thank you for the recipe n explanation.. I tried obbattu for the first time n it came out well...
Hi.. Thank you for the recipe n explanation.. I tried obbattu for the first time n it came out well...
Thanks for the feedback.Iam happy to know this :)
Super recipe.. Mouth watering
Thanks for the recipe:)
Good information Thanks
Add nutmeg powder in filling for traditional test.
Add nutmeg powder in filling for traditional test.
tip to get the puran in desired consistency: make jaggery syrup of soft ball consistency and then add the cooked dal(after draining the water completely), elaichi powder, grated coconut. Cool completely and grind in a mixer and make balls. I find this method quick and hassle free.
tip to get puran in desired consistency: make jaggery syrup of soft ball consistency, add the cooked dal(after draining the water completely), elaichi powder , grated coconut . Cool completely and then grind. I find this method quick and hassle free.
Its a good tip. Thanks for sharing :)
Thanks for the suggestion :)
wow,its so easy to prepare obbattu,thank u so much.....
Thank you :)
I will try it tomorrow
Thanks
The tip of sauting hoorna if it is watery was very helpful. Thanks
Thank you :)
Thank you for the recipe and tips was very helpful. But you didn't say anything about the saaru.
Thanks. I have made a separate post for saaru.Pls chk it.
This is called as Puran Poli in Maharashtra and not in north india
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