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 !
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 !
Aadi kummayam also known as Aadi koozh / aadi kool is a Chettinad special healthy sweet dish that is served in Chettinad marriage functions and other important occasions. Aadi kummayam is prepared with homemade kummayam powder that is prepared using urad dal, moong dal and raw rice. Palm sugar / Karupatti is used to sweeten the kummayam. But some people use jaggery as well. Usually kummayam is given to the young girls who attain their puberty to strengthen the bones. It is served by mixing with sesame oil/ Gingely oil. When I heard about this Kummayam recipe from my friends, I felt it is very similar to my Tirunelveli style ulundhu kali. This year for Aadi special, I wanted to try and share this kummayam recipe in my blog. But I was not sure of the authentic kummayam powder recipe because I found so many recipes with variations in the quantity of ingredients. It was so confusing for me. When I told this to my friend Shalini, she introduced Viji akka who is basically from Karaikudi, Chettinad. When I spoke to her over phone, she shared most of the traditional Chettinad special recipes like Kandarappam, Vellai paniyaram, seepu seedai and Aadi kummayam with proper measurements and details. How sweet ! She also referred few YouTube channels and websites to learn authentic Chettinad recipes.
Coming to this aadi kummayam recipe, Viji akka told her mom makes kummayam powder in large quantities grinding in flour mill and store it for months. But I made a small batch based on her measures. I also watched Seethai aachi’s kitchen YouTube video for more reference. Though its my first attempt, I felt its so easy to prepare. It came out so tasty too ! Above all, we had a satisfaction of having a very healthy sweet. Lets see how to make Chettinad special aadi kummayam recipe with step by step pictures.
Gingely oil – 2 tbsp to 1/4 cup (Add while serving)
HOW TO MAKE AADI KUMMAYAM
To make kummayam powder, dry roast urad dal, moong dal and raw rice separately.
Cool and grind to a smooth powder. Sieve and store in a box.
To make Aadi kummayam, take 1/2 cup of kummayam powder in a bowl.
Add water and mix without lumps.
Melt palm sugar adding 1/4 cup water. Strain and add to the kummayam mixture.
Transfer to a kadai and keep stirring till it becomes thick. Add ghee and stir till non-sticky.
Remove and serve it by mixing with gingely oil.
AADI KUMMAYAM RECIPE - STEP BY STEP PICTURES
KUMMAYAM POWDER : In a kadai, dry roast urad dal till golden in color. Transfer to a plate.
In the same hot kadai, dry roast moong dal till golden color with a nice aroma. Transfer it to urad dal plate. Similarly dry roast rice till puffy. Keep it in the same plate along with dals. Let everything cool down.
Grind to a smooth powder. Sieve it. Discard the coarse residue. Store the kummayam powder in an air tight box.
AADI KUMMAYAM PREPARATION: To make Aadi kummayam, take 1/2 cup of homemade kummayam powder in a deep bowl. Add 1.5 cups of water. Mix without lumps and set aside. Alternatively you can roast the kummayam powder in 2 tsp ghee till nice aroma wafts through. Cool down and then mix with water to dilute it.
In another bowl, take 1/2 cup of broken palm jaggery or jaggery. Add 1/4 cup of water to it. Boil and melt it. Strain the syrup using a wire mesh.
Add this syrup to the diluted kummayam powder. Transfer this mixture to a non stick kadai. Mix in medium flame till thick. Add 1/2 tbsp ghee at regular intervals. Mix till the mixture comes together. Total time takes 15 to 20 minutes to reach final stage.
Kummayam will become non-sticky. Wet your fingers slightly and touch the kummayam to check if its non-sticky. Serve hot mixing with gingely oil / sesame oil. Enjoy it as evening snack !
Note
For variations, you can add less moong dal and raw rice than the mentioned quantity. ie. around 2 tbsp.
Adjust the quantity of jaggery based on your taste. Palm sugar / karupatti tastes less sweet than jaggery. So you can add more if you need. Traditionally the ratio of kummayam powder and palm sugar/jaggery is 1:1.
Cardamom powder is not necessary.
Some people roast the kummayam powder in a tsp of ghee before mixing with water. But I din’t roast it. Its an optional step.
Color of aadi kummayam varies as per the jaggery and palm sugar. Pictures shows the one with jaggery. But in the step by step pictures, I used palm sugar. So it looks dark in color.
Try this super healthy, Chettinad special aadi kummayam at home and reap its health benefits !
I added some gingely oil while serving !
Chow chow bath is one of the most popular breakfast recipes of Karnataka, South India. Chow chow bath is basically a combo of kesari bath(sweet) and Khara bath (spicy rava upma) served with coconut chutney. Being in Bangalore for the past 12 years, I have tasted this tiffin several times in popular hotels like Brahmins coffee bar, Upahara darshini, SLV and many more. A plate of chow chow bath and a cup of filter coffeeis the most preferred breakfast for many in Bangalore, Karnataka. Not only for breakfast, people love to have this for lunch and evening snack as well.
When I asked my friends about the meaning of word chow chow in Kannada, everyone gave their own way of explanation. In general, I understood chow chow means a mushy combo or mixture of dishes. Hope it is right. In most of the hotels, a combination of pineapple kesari bath and spicykharabath flavored with vegetables and vangi bath masala powder is served as chow chow bath.
In some local food joints, they serve rava uppittu and kesari bath recipes. Whatever be the combination, its a wholesome, tummy filling meal. Today I have shared a version of chow chow bath with chirotirava kesari bath and rava uppittu recipes. Soon I will try to make another post with khara bath combo. Please click on the links below to check the recipes with detailed step by step pictures and video. Ok, lets see how to make Karnataka special chow chow bath recipe.
Also check out the detailed video given below.
Chow chow bath recipe
Learn how to make chow chow bath - Kesari bath and uppittu/ khara bath recipes.
Chiroti rava / Fine semolina/ Fine sooji – 1/2 cup
Sugar – 1 cup
Water – 2 cups (1:4 rava & water ratio)
Cooking oil – 2 tbsp ( Use refined oil)
Melted Ghee – 1/2 cup
Cardamom powder or pineapple essence – 1/2 tsp
Cloves – 2 nos
Cashews and dry grapes - Few
Yellow food color - A pinch
Salt - A pinch
Pineapple pieces - 1/4 cup ( Mix with 1 tbsp sugar), optional.
UPPITTU / KHARABATH RECIPE (1 cup = 250ml)
Coarse semolina / Upma rava / Bombay Sooji OR Bansi rava - 1 cup
Big onion - 1 no ( Finely chopped)
Ripe tomato - 1 no ( small, finely chopped)
Green chilli - 2 nos (Finely chopped, use 4 for spicy taste)
Water - 4 cups
Salt - as needed
Coriander leaves - 2 tbsp
Ghee – 1 to 2 tbsp
To Temper
Cooking oil - 3 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cashew nuts - 5 nos OR roasted peanuts
Curry leaves - Few
Grated coconut - 2 tbsp (optional)
HOW TO MAKE KESARI BATH
In a kadai, heat 1 tbsp ghee. Roast cashews, dry grapes and cloves till golden.
Add fine rava and roast for 5 minutes.
Boil water adding food color. Add to the rava in low flame. Mix without lumps.
Cover cook for 5 minutes. Add sugar and mix without lumps.
Add 1tbsp ghee at regular intervals. Mix till kesari becomes non-sticky like halwa and release ghee in sides. Remove from kadai.
Transfer to a bowl. Scoop with a ladle. Serve hot or warm for best taste ! This kesari bath would be goey in consistency when hot. But it becomes slightly thick and scoop-able when warm. Pictures are taken after its warm.
HOW TO MAKE UPPITTU
Dry roast rava/sooji for 5 minutes in medium flame without burning it. Set aside.
Heat oil in kadai. Temper all the ingredients mentioned above.
Saute onion, green chilli and tomato. Add salt and water.
Add coriander leaves and roll boil for 2 minutes.
Add roasted rava and cover cook for 5 minutes. Fluff it, garnish with grated coconut and serve with coconut chutney !
For kesari bath, add 3/4 cup of sugar for mild sweet taste ( 1:1.5 ratio of rava and sugar). I used 1:2 ratio.
Please do not reduce the quantity of ghee and oil. It helps to give softness to the kesari. In hotels, they usually add more Vanaspati and less ghee. But its not healthy.
Addition of cooking oil helps to maintain the texture of kesari else it will harden as it cools down. But you can skip and add more ghee if you like.
Do not use ground nut oil or any other oil with smell. Use flavorless and colorless oil. Refined oil is the best.
If adding pineapple pieces, mix with some sugar. Let it soak. for 15 minutes. Add the pineapple pieces to the water. Boil till its cooked. Then add the water to the kesari.
For beginners, please check my kesari bath recipe using Bombay rava. I have mentioned an easy method.
Do not burn the rava while roasting it. Keep the flame medium and mix it constantly.
For uppittu, add more green chillies If you like spicy upma. You can also slit the chilli instead of chopping finely.
Please do not reduce the quantity of oil and ghee. You cannot achieve the soft texture.
Tastes the best when served hot or warm. But it stays soft even for hours together.
For variations, you can use Bansi rava (Yellow colored sooji).
In some hotels, they add roasted peanuts instead of cashews.
