Here is a recipe for puran poli made from chana dal, dates in a healthy way. Puran poli is a famous tradtional recipe from Maharashtra. It is also a popular traditional sweet recipe from karnataka cuisine, but with a different name Kadale bele holige. It is also known as “bele holige” or “bele obbattu” in Kannada. Most importantly, this kadale bele holige is a mandatory sweet recipe for Ugadi festival, a new year for all in Karnataka. But it can also a common sweet recipe during any religious occasions. Basically puran poli is a sweet flatbread, from chana dal and jaggery stuffing.
Traditionally bele obbattu is prepared from all purpose flour dough, which is to be rest for 4 to 5 hours and then stuffed with chana dal & jaggery mixture. Then roll it into a chapati size and roast both sides. Usually it is served with ghee. Although the making of holige looks like a lengthy process, but it is so easy to make and tastes delicious when served with ghee.
Also to get a perfect holige, the main thing is the dough, which is to be rest for 4 to 5 hours. Further you could store this for 3 to 4 days, without refrigerating. Even more you could also make different varieties of holige recipes using the same procedure. Only the stuffing differs.
Furthermore, here I am sharing a healthy & diabetic friendly holige. Because this sweet recipe is without maida (all purpose flour), No sugar & No jaggery. Rather than this I have used “dates”- a low glycemic index, a natural substitute for sugar. So One who has diabetes, could eat this sweet with out any fear.
In addition to this, if you are looking for more diabetic friendly desserts, please do check
Here is a step by step photo and a detailed video of healthy & diabetic friendly kadale bele holige.
Recipe Video:
Recipe for puran poli | Puran poli | Bele obbattu | Diabetic recipes Indian
Ingredients
For Dough:
- 1 cup chiroti rava / semolina
- ¼ cup whole wheat flour
- ½ tsp turmeric powder
- ½ tsp salt
- ½ cup water
- ¼ cup oil for soaking
For Filling:
- 1 cup chana dal / Bengal gram washed
- 3 cups water
- ½ cup dates paste around 10 to 15 dates used
- ½ tsp cardamom powder
- 1 tsp ghee /clarified butter
For rolling :
- 2 tbsp rice flour for dusting
- 1 tbsp ghee for serving
Instructions
How To Make Kadale Bele Holige/Obbattu :
Making Of Dough (Kanaka) For Holige:
- Firstly take a wide bowl and add chiroti rava, wheat flour, salt and turmeric powder. .
- Crumble the mixture and by adding little water at a time, knead the dough to a soft, smooth texture.
- Add 1 tsp of oil and again knead until the dough absorbs the oil.
- Pour the remaining oil over the dough, cover and let it rest for 4 to 5 hrs. Mean while make the filling for holige.
Making Of Filling For Holige :
- Take a cooker pan and add washed chana dal with required amount of water.
- Cover the cooker lid and pressure cook for 3 to 4 whistles. Make sure that, the chana dal should be able to mash easily with your hands.
- Once done. remove and drain the cooked chana dal thoroughly.
- Now transfer this to a blender jar and blend it to a smooth paste without adding any water.
- In the meantime heat a kadai on medium flame and transfer the blended chana dal paste and mix well.
- Further add dates paste and gently mix it until the moisture evaporates and the mixture comes together without sticking to the pan
- At this time add ghee and again give a good mix.
- Finally add cardamom powder and mix once.
- Turn off the heat and allow to cool this for 3 to 4 mins.
- Now take a small lemon size ball from the filling and make small balls from the remaining filling and keep it aside.
Making Of Kadale Bele Holige:
- Now the dough is rested for 4 hrs. Pinch out a small size ball from the dough and gently press the dough ball into a flat disc on your palms.
- Place a ball of filling in the center and cover with the dough by stretching.
- Further flatten the stuffed dough by your palm.
- Next sprinkle some rice flour over the chapati maker and place the stuffed dough.
- Dust with rice flour both the sides and using a rolling pin, roll it into a thin chapati size.
- Once done, heat a tawa on moderate flame and smear a lit oil or ghee.
- Now place the rolled out holige /obbattu over the hot tawa and cook until the golden spots begin to appear on the holige.
- Smear ghee over the holige and flip over & cook on the both sides
- Take out to a plate and turn off the heat.
- Now the delicious, diabetic friendly kadale bele holige is ready to serve!
- Serve the holige hot with ghee and milk.
Instructions
How To Make Kadale Bele Holige/Obbattu :
Making Of Dough (Kanaka) For Holige:
-
Firstly take a wide bowl and add chiroti rava, wheat flour, salt and turmeric powder.
-
Crumble the mixture and by adding little water at a time, knead the dough to a soft, smooth texture.
-
Add 1 tsp of oil and again knead until the dough absorbs the oil.
-
Pour the remaining oil over the dough, cover and let it rest for 4 to 5 hrs. Mean while make the filling for holige.
Making Of Filling For Holige :
-
Take a cooker pan and add washed chana dal with required amount of water.
-
Cover the cooker lid and pressure cook for 3 to 4 whistles. Make sure that, the chana dal should be able to mash easily with your hands.
-
Once done. remove and drain the cooked chana dal thoroughly.
-
Now transfer this to a blender jar and blend it to a smooth paste without adding any water.
-
In the meantime heat a kadai on medium flame and transfer the blended chana dal paste and mix well.
-
Further add dates paste and gently mix it until the moisture evaporates and the mixture comes together without sticking to the pan
-
At this time add ghee and again give a good mix.
-
Finally add cardamom powder and mix once.
-
Turn off the heat and allow to cool this for 3 to 4 mins.
-
Now take a small lemon size ball from the filling and make small balls from the remaining filling and keep it aside.
Making Of Kadale Bele Holige:
-
Now the dough is rested for 4 hrs. Pinch out a small size ball from the dough and gently press the dough ball into a flat disc on your palms.
-
Place a ball of filling in the center and cover with the dough by stretching.
-
Further flatten the stuffed dough by your palm.
-
Next sprinkle some rice flour over the chapati maker and place the stuffed dough.
-
Dust with rice flour both the sides and using a rolling pin, roll it into a thin chapati size.
-
Once done, heat a tawa on moderate flame and smear a lit oil or ghee.
-
Now place the rolled out holige /obbattu over the hot tawa and cook until the golden spots begin to appear on the holige.
-
Smear ghee over the holige and flip over & cook on the both sides
-
Take out to a plate and turn off the heat.
-
Now the delicious, diabetic friendly kadale bele holige is ready to serve!
-
Serve the holige hot with ghee and milk.
