Puran poli with wheat flour/ wheat flour obbattu – Recipe with step by step pictures
. Puran poli a popular festival sweet in Maharashtra. This sweet recipe is called by various names across India. They have small variations in ingredients and method of preparation. In Tamil, we call it as paruppu boli. In Kannada, its is obbattu / holige and Bobbatlu/ bobbattu in Telugu. After Ganesh chaturthi celebration, many of us must be thinking of using leftover chana dal pooranam that is prepared for kozhukattai / modak. Every year I make suzhiyan / susiyam using the leftover stuffing. So this year I prepared puran poli with wheat flour instead of maida for outer covering. It came out well and soft.
To make soft puran poli, I followed my chapathi / roti recipe adding ghee and curd to make the dough. I rested the dough for 30 minutes and tried it. As I had already prepared Karnataka style obbattu/ holige, I followed the same steps and procedure for stuffing and rolling the puran poli. It came out so good. Myself and Sendhil liked it very much and had the same for our breakfast. I had a satisfaction of making obbattu without maida adding less oil/ ghee. Friends, If you have leftover pooranam/ Hooran/ stuffing prepared for the festival, you can make this puran poli recipe with wheat flour. You can make this poli thin or thick as you wish.
Wash and pressure cook chana dal in required water till soft.
Remove and drain the excess water. Mash or grind it coarsely.
Melt jaggery adding water. Strain the syrup. Add chana dal paste.
Add grated coconut, cardamom powder. Mix till thick like dough. Puran is ready.
Knead smooth dough with ingredients given above.
Make equal balls of puran and dough. Dust the dough ball with wheat flour.
Roll it and keep the puran balls. Seal and roll it thin or thick.
Heat dosa pan with oil. Cook the puran poli both the sides.
Remove and serve hot adding ghee on top.
WHEAT FLOUR POLI/ OBBATTU - STEP BY STEP PICTURES
Prepare the stuffing / pooranam first. For this, pressure cook channa dal adding required water and a tsp of oil.Cook for 2-3 whistles in low flame. After the steam is released , mash the dal well with a ladle or grind it coarsely without water. Set aside.
To this mashed dal , add grated coconut and jaggery. Mix till the mixture thickens and leave the sides of the pan & becomes non-sticky. Add cardamom powder. (If jaggery has impurities, boil and melt jaggery in little water Add this syrup to the cooked chana dal and cook till thick.) Switch off the flame and allow it to cool. Make small lemon sized balls after the stuffing becomes warm. (TIP : If the pooran / Stuffing becomes watery and not thickens soon, you can add some besan flour ( say 1 to 2 tbsp) , mix without lumps and cook in medium flame till thick. Besan helps to thicken the stuffing soon.). Refrigerate the leftover stuffing till use.
In a wide bowl, take the wheat flour, ghee, curd and salt. Mix well. Then add water gradually and make a smooth, non-sticky dough. Cover and let it rest for minimum 30 minutes.
Take the dough after resting time. Make balls equal to or little lesser than the size of puran ball.
Take one dough ball. Dust it with wheat flour or grease with oil. Roll it to palm size. Now place the stuffing ball in the middle. Seal the corners and flatten it slightly. Dust it again.
Roll it gently to make a thick or thin puran poli. Arrange in a plate. Similarly make the remaining poli and arrange them without touching each other.
Heat a dosa pan. Grease with oil or ghee. Drop the poli and cook till brown spots appear on one side. Flip and cook the puran poli on other side too. Cook in medium flame patiently. Add ghee or oil if needed. Remove and arrange in a plate. Apply ghee on top to prevent drying. Cook the remaining poli and stack them one above the other to keep it soft.
Enjoy hot or warm !
Store the leftover stuffing and dough in refrigerator.
Note
To make soft puran poli with wheat flour, you must add ghee or oil in the chapathi dough.
Dough should be rested well to make soft obbattu. You can rest it for 30 minutes to 3 hours.
If the puran / stuffing is watery and not thickening soon, you can add some besan flour and cook till it thickens.
If the dough is too sticky, grease your hands with oil and roll the poli by patting it on a butter paper. If its non-sticky, you can dust in wheat flour and roll in a rolling pin.
Always cook the poli in medium flame patiently till brown spots appear. Smear with ghee or oil whenever needed.
Stack the cooked poli one above the other to keep it soft.
Ghee helps to make the puran poli softer. But if you are health conscious, you can use gingely oil.
Try this yummy puran poli recipe with wheat flour and enjoy !
Maharashtrian Modak recipe popularly known as Ukadiche modak in Marathi was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts.
I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft.
Unlike South Indian kozhukattai recipe, this modak dough is prepared in a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu.
Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.
To make modak, firstly prepare the coconut stuffing part.
Heat coconut and jaggery. Mix till it leaves the sides of pan.
Add cardamom powder, chopped nuts. Mix and set to cool.
For modak dough, heat water adding ghee and milk in a wide kadai.
When it roll boils, add rice flour. Switch off the flame and mix well.
Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
Make smooth dough and cover with wet cloth.
Shape the modak and fill the coconut stuffing. Seal it.
Arrange all the modak in greased idli plate and steam it for 10 minutes.
Switch off the flame. Remove the modak when warm. Enjoy !
MODAK RECIPE - STEP BY STEP PICTURES
For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut.
Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely.
In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly.
Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water.
Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough.
Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin.
Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it.
You can also make a half moon shape as shown in the above pictures.
Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak.
Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy !
Note
Do not overcook the coconut, jaggery mixture. It will become hard and chewy.
Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak.
Always make the coconut stuffing first. Then make the dough.
After making the dough, start to shape the modak immediately.Do not rest the dough for long time.
Always cover the dough with a wet cloth while shaping the kozhukattai/ modak.
Similarly keep the shaped modak covered till you steam it.
Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.
Try this yummy North Indian style Ukadiche modak and enjoy !
Every year on Ganesh Chaturthi festival, we make chana dal sweet poornam kozhukattai / kadalai paruppu poorana kozhukattai for neivedyam. Basically sweet kozhukattai can be prepared by stuffing kozhukattai with chana dal pooranam, moong dal poornam or with coconut/ thengai pooranam. But we all love Kadalai paruppu purana kozhukattai more than other stuffing.
As this pooranam can be refrigerated and used up to 2 weeks, I make it in large quantity and use the same for making sweet poli/ obbattu, suzhiyan and sweet paratha.
To make soft poorna kozhukattai, there are certain points to remember. I have shared all the points as tips in the end of this post. Do read them before you start making this kozhukattai. Also check out the detailed video on how to make chana dal sweet pooranam, making kozhukattai maavu using idiyappam flour and shaping modagam with and without kolukattai mould. Lets see how to make chana dal sweet pooranam kozhukattai with step by step pictures and video.
Chana dal pooranam kozhukattai / Kadalai paruppu poorana kozhukattai recipe
Chana dal pooranam kozhukattai / Kadalai paruppu poorana kozhukattai recipe - Sweet kozhukattai for Ganesh chaturthi
Take the chana dal / Kadalai paruppu in a pressure cooker.
Add water, few drops of cooking oil. Pressure cook in low flame for 2 whistles.
Drain the excess water. Mash or grind the dal.
Melt jaggery in water. Strain the syrup. Boil and add the dal paste, grated coconut, cardamom.
Mix till thick. Transfer the pooranam to a box. Cool down and then make balls.
To make kozhukattai dough, boil water adding salt and cooking oil. Add to idiyappam flour.
Make soft, smooth dough without cracks. Cover with a wet cloth till use.
Make modagam shape by stuffing the chana dal pooranam. Steam it for 8 minutes.
Remove when warm. Offer to Lord Ganesh and Enjoy !
KADALAI PARUPPU POORANAM – STEP BY STEP PICTURES.
Pressure cook chana dal by adding the required water and a drop of oil. Drain the water. Grind without water or mash it well to make a paste without adding water and set aside.
In a bowl, take the powdered jaggery and add little water to cover it.When its melted , strain to remove impurities OR if the jaggery is pure, add it directly to the mashed dal along with grated coconut.
If using syrup, strain it. Wash the kadai and add the syrup, grated coconut and cooked dal, cardamom powder( please do not add water, the coconut itself leaves water which will be enough.)
Mix well until the mixture leaves the sides and becomes a thick whole mass. ( Do not add water while adding the dal paste because the lesser you add the water , sooner the pooranam will start to leave the sides and becomes thick.. Stuffing will be ready)
Make small balls out of the stuffing and keep ready.
The unused stuffing can be refrigerated and used for 10 to 15 days.
TO MAKE SWEET POORANAM KOZHUKATTAI
I used a ready made kozhukattai mould to make a good shape.
U can also try the shape which is shown in the video to make mothagam/ coconut shape.
in the pictures below, I’ve explained using kozhukattai mould. Take the mould, open it and grease it with gingely oil. Take a small ball from the Kozhukattai dough and keep it inside the mould. Just spread it all the sides till 3/4 of the mould by keeping the center empty. Now close the mould and press it with ur left hand fingers.
Now place the dal pooranam in the center.Take a small berry sized ball and place it on the top of the dal pooranam and seal it well.
Now open the mould , u’ll get a nicely shaped kozhukattai.
Follow the same for the remaining. Grease an idli plate with oil. Arrange the kozhukattai.
Boil water in an idli pot.. Keep the idli plate and steam it for 8 to 10 minutes. Cooked kozhukattai looks shiny. Switch off the flame and eemove the kozhukattai from idli plate after it becomes warm. If you try to remove it hot, kozhukattai may break.
TIPS TO MAKE SOFT KOZHUKATTAI
The same pooranam can be done using coconut alone. For that channa dal is not needed. Just make the jaggery syrup , add the grated coconut , cardamom powder & mix till it leaves the sides.
Remove & stuff it using the above said procedure.
For thengai pooranam , jaggery can be less.ie 1:1 would be enough.
To make soft kozhukattai, always use good quality idiyappam flour. Homemade processed rice flour gives the best result.
Add the right quantity of hot water to make the kozhukattai dough. If the water is less, kozhukattai may break while shaping and tastes hard and chewy.
If the water is more, dough becomes too sticky. Shaping would be difficult and kozhukattai will break after cooking.
Always make the stuffing part / Pooranam first. Do not make kozhukattai dough in advance. Make it just before making kozhukattai else dough will dry and gives hard kozhukattai.
Make the kozhukattai maavu smooth without cracks. Do not add more water and make it sticky. If the dough is sticky, grease with oil and knead for 5 minutes.
Before steaming the kozhukattai, make sure water in the idli pot is roll boiling. It helps to cook the kozhukattai soon and keeps it soft.
Do not remove the kozhukattai from the idli plate when it is hot. Remove after kozhukattai becomes warm. It will come out easily without cracks else kozhukattai may break.
In Tamilnadu, people make Sakkarai pongal and kondakadalai sundal for Varalakshmi pooja, Ganesh Chaturthi, Tamil new year and Navarathri festival. We make this sundal with white chana or brown chana. My MIL usually says it is auspicious to make black chana sundal( i.e Kala chana in Hindi, Black chickpeas sundal in English, Karuppu Konda kadalai sundal in Tamil) during festival days. Yesterday I prepared Sakkarai pongal and brown chana sundal for Varalakshmi vratham prasadam. Usually I make sundal in a simple way by grinding coconut, chilli and cumin seeds. I don’t ad any masala powder or fennel seeds if making for God. Some people also make this sundal by adding sundal podi. I will try post that version later during Navratri. Today lets see an easy method of making brown kondakadalai sundal recipe with step by step pictures.
Wash and soak black chana / kondakadalai overnight or for 6 hours.
In a pressure cooker, cook the channa till soft adding required water and a pinch of soda.
Drain the excess water and set aside.
Grind coconut, chilli and cumin seeds without water. Set aside.
In a kadai, heat oil. Temper mustard seeds, red chilli, curry leaves and hing.
Add the cooked brown chana and salt. Mix well.
Add the ground coconut and saute for few minutes.
Switch off the flame. You can add some lemon juice if you like.
Serve hot and enjoy !
KONDAKADALAI SUNDAL - STEP BY STEP PICTURES
Wash and soak black chana / kondakadalai in enough water for 6 hours to overnight. You can a pinch of cooking soda while soaking for when pressure cooking the chickpeas.
After soaking drain the water, take the chickpeas in pressure cooker. Add required water and pressure cook in very low flame for 2 whistles. Remove the chickpeas and drain the cooked water.
Grind coconut, green chilli and cumin seeds to a coarse paste without adding water. Set aside.
Heat oil in a kadai. Temper mustard seeds, curry leaves, red chilli and hing. Add cooked chana, ground coconut mixture and required salt. Mix well and cook for few minutes in medium flame.
Switch off the flame. Add few drops of lemon juice if you like. Serve hot or warm.
Enjoy !
Note
You can add baking soda to cook the chickpeas really soft. You can skip if you don’t want to use it.
For variations, you can saute 2 red chilli or green chilli and add the grated coconut at the end. This is a No grind version.
If you want masala flavor, you can grind fennel seeds instead of cumin seeds.
You can also add a pinch of garam masala powder for more masala flavor.
You can also add onion if you are not offering to God.
Try this easy, healthy black chana sundal and enjoy !
Medu vada / urad dal vada i.e Minapa garelu in Telugu is a popular breakfast and teatime snack recipe all over India. As Varalakshmi viratham is fast approaching, I thought of sharing this Andhra style garelu which is a must to do recipe for Varalakshmi pooja prasad/ neivedyam. My neighbors from Andhra taught me how to make this easy, perfectly crispy minapa vada batter in mixie. I also referred my mixie vada recipe and Mrudula’s cookbook Youtube video for more tips and tricks to make crispy, spongy vada just like hotel ones. Basically urad dal vada is prepared by adding onions But if we are making for festival and pooja, we should prepare vada without onion. In that case, you can make plain vada or with pepper.
In Andhra, people make it plain without any toppings for Varalakshmi pooja. So I have shared the same in pictures. I have also shared an easy method for shaping vada for beginners. Please refer the video for more details. As we are grinding the vada batter in mixie, there are certain points to remember to make it perfect. I have listed the tips and tricks below. Please go through the points before you start with this recipe. For grinding more quantity, grind the batter using grinder. Mixie works for small quantity. Ok, Lets see how to make medu vada in mixie with step by step pictures and video.
1.Refrigerate the dal while soaking. Soak for 3 to 4 hours.
2.Use ice cold water(dal soaked water) for grinding.
3.Do not add salt while grinding dal.
4.Beat the batter after adding rice flour.
5.Batter should be fluffy and smooth.
6.Refrigerate the batter till use.
7.Add salt and toppings (onion, pepper) only before frying vada.
8.Always grease your hands in water for shaping vada.
Minapa Garelu Recipe - Crispy Medu Vada Batter in Mixie
Learn how to make Andhra style minapa garelu recipe / Urad dal vada with step by step pictures.
Ice water - as needed ( I used around 1/3 cup + 1 tbsp)
Green chilli - 1
Ginger - 1/2 inch piece
Rice flour - 1 to 1.5 tsp (Completely optional)
To add in vada batter
Big onion - 1 (finely chopped)
Curry leaves - Few (-do-)
Coriander leaves - 2 tbsp (-do-)
Cumin seeds / Jeera - 1/2 tsp
Pepper corns - 1/2 tsp (optional)
Hing / Asafetida - 1/4 tsp
Salt - as needed
Cooking oil - to deep fry vada
HOW TO MAKE GARELU
Wash and soak urad dal in required water for 4 hours in refrigerator.
Grind to a coarse paste adding green chilli, ginger, soaked urad dal without adding water.
Wipe the sides. Add 1/4 cup ice water. Grind to smooth paste.
Add more water gradually to make a fine, smooth paste.
Transfer the vada batter to a vessel. Add rice flour if needed and beat the batter well for 5 minutes.
Then add the toppings like onion and other ingredients. Add salt, hing. Mix well and shape vada.
Heat oil and deep fry vada by cooking both sides. Remove and serve hot with coconut chutney as side dish !
GARELU RECIPE - STEP BY STEP PICTURES
Wash and soak urad dal in required water in refrigerator for 4 hours. If not 4 hours, keep the dal inside the refrigerator atleast for an hour. You can also soak the dal without refrigeration and use ice water only for grinding. Ice water helps to prevent mixie jar getting heated.
In a big mixer jar, take the soaked urad dal by draining all the water completely. Reserve the soaked ice water in a bowl. Add ginger and green chilli. DO NOT ADD SALT. Grind to a coarse paste without adding water. Wipe the sides of jar and grind it well.
Add 1/4 cup of ice water and grind to paste. Wipe the sides and mix well. Add little more water in few tbsp and grind to a smooth buttery paste without any grits. Do not add more water while grinding. Its the most important point to make perfect vada batter.
Vada batter should be thick. It should form a stiff peak when you drop the batter. It is the right consistency. Transfer the batter to a vessel.
Add rice flour if necessary and beat the batter for 5 minutes using a whisk. DO NOT USE YOUR HANDS FOR BEATING THE BATTER. Batter may become watery due to the heat of your hands. Vada batter become fluffy and light.
Take some water in a bowl. Add a small piece of Vada batter and check if it floats on top of water. If the batter settles down, you should grind it more or beat more.
Add some water to the mixie jar. Grind to wash the jar. Transfer the washed water to a small bowl and use it for greasing your hands while shaping vada.
After beating the batter, add salt, hing, cumin seeds, Pepper corns (optional) and prepare vada if making for pooja. If you are making for breakfast or snack, add finely chopped onion, curry leaves, coriander leaves, cumin seeds and pepper corns (optional). Add required salt and hing. Mix well and set aside.
Heat oil to deep fry. Drop a pinch of batter to check the heat of oil. To shape vada, take a dosa flipper and grease it with water. Grease your hands with water and take some batter. Keep it on the dosa flipper. Make a hole in the center. Invert the ladle and drop the vada in hot oil. Shake the dosa flipper slightly for the vada to drop in oil Or dip the ladle slightly in oil so that vada releases to the oil as soon as it starts to cook.
For method 2 to shape vada : Grease hands with water and take a small portion of batter. Make a hole the center and shape the vada, Drop in hot oil to deep fry.
Flip and cook both sides in medium flame till bubbles cease. Remove the vada and serve.
You can enjoy this crispy, hot vada with coconut chutney, sambar or make curd vada and enjoy !
Enjoy !
Note
Do not add salt while grinding the batter.
Beat the batter till fluffy after adding rice flour.
Deep fry in medium flame for even cooking.
Please check the beginning of this post for more tips and tricks.
Try this medu vada recipe easily in mixie and enjoy the festival !
