sweet puran poli recipe /bobbatlu/paruppu obbattu
sweet puran poli recipe /bobbatlu/paruppu obbattu
It’s a very exceptional sweet to enjoy not only during festive seasons but all throughout the year whenever you have an aching wish for it. This sweet puran poli recipe making is easy but some nuances are there to get a perfect soft melt in your mouth puran poli. Its made and called with different names all over the country. Its is called as puran poli in the North,obattu,bobbatlu and paruppu poli in the South. My friend used to wonder why her obbutu is rubbery even when it tasted good. 
For this marination is an important part in this poli making process which gives a tender obbatu each time. Adding coconut to the paruppu makes the taste outstandingly good.Always cook and mash the dal to perfection so that while rolling the poli there will be no lumps. You can use sugar instead of jaggery or half and half of jaggery and sugar. I have used only ghee for both making and kneading the dough for that outstanding flavour.Sometimes they add even rava with maida to make this puran poli.
sweet puran poli recipe /bobbatlu/paruppu obbattu
INGREDIENTS:
For the dough:
Maida/all-purpose flour – 1 cup
Turmeric powder – 1/2 tsp
Ghee – 2 tsp
Salt a pinch
Some oil to immerse the dough
For puranam:
Bengal gram dal /kadala paruppu – 3/4 cup
Jaggery/vellam – 1 cup or as needed
Cardamom powder – 1 tsp
Grated coconut – 2 tbsp
Oil or ghee as needed to make puran poli
METHOD:
For the dough and poli:
1.Mix up salt,ghee,turmeric powder with maida to a smooth dough by adding water.
2.Dough should be soft than the chappathi dough.
3.Knead for 5 minutes till soft.
4.Add sufficient oil to cover and leave it to marinate for 8 hours.
5.I have left it overnight so that it becomes soft.
To make puranam:
1.When dough is marinating soak dal for half an hour and pressure cook by adding little water to soak the dal.
2.When cooked the dal should stay in shape but cooked well and mash-able.
3.Separate the dal from water by draining it thoroughly.
4.Now add grated coconut,cardamom powder and jaggery and grind to a smooth paste.
5.If the stuffing is watery then transfer to a kadai and stir till it forms a dough to make a ball.
Making puran poli:
1.Take marinated ball from the oil and pinch out into balls.
2.The dough size should be smaller than the stuffing ball.
3.Keep the stuffing into ball by stretching it by hand.
4.Then close the ball,now roll out the poli light handed by dusting some flour in to perfect roundels.
5.Heat a pan and make puran poli by adding ghee or oil as you like.
6.Turn both sides and make poli’s.
7.Serve hot or warm as you may wish.
sweet puran poli recipe /bobbatlu/paruppu obbattu
Ingredients
For the dough:
- Maida/all purpose flour - 1 cup
- Turmeric powder - 1/2 tsp
- Ghee - 2 tsp
- Salt a pinch
- Some oil to immerse the dough
For puranam:
- Bengal gram dal /kadala paruppu - 3/4 cup
- Jaggery/vellam - 1 cup or as needed
- Cardamom powder - 1 tsp
- Grated coconut - 2 tbsp
- Oil or ghee as needed to make puran poli
Instructions
For the dough and poli:
- Mix up salt,ghee,turmeric powder with maida to a smooth dough by adding water.
- Dough should be soft than the chappathi dough.
- Knead for 5 minutes till soft.
- Add sufficient oil to cover and leave it to marinate for 8 hours.
- I have left it overnight so that it becomes soft.
To make puranam:
- When dough is marinating soak dal for half an hour and pressure cook by adding little water to soak the dal.
- When cooked the dal should stay in shape but cooked well and mash-able.
- Separate the dal from water by draining it thoroughly.
- Now add grated coconut,cardamom powder and jaggery and grind to a smooth paste.
- If the stuffing is watery then transfer to a kadai and stir till it forms a dough to make a ball.
Making puran poli:
- Take marinated ball from the oil and pinch out into balls.
- The dough size should be smaller than the stuffing ball.
- keep the stuffing into ball by stretching it by hand.
- Then close the ball,now roll out the poli light handed by dusting some flour in to perfect roundels.
- Heat a pan and make puran poli by adding ghee or oil as you like.
- Turn both sides and make poli’s.
- Serve hot to cold as you may wish.
Notes
The stuffing should be without lumps as you may not be able to roll and we can’t make perfect poli’s.
While adding jaggery please adjust according to your taste.
As you soak the dough for the longer time the poli’s will also be softer and will melt in your mouth.
Some add sooji in equal portions but I have not tried it.
Adding turmeric may be optional but it gives the exact look and appeal.
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