Interesting Facts about Pooran Poli in Karnataka Style
Kannadiyans celeberate their new year with a grand festival named, 'Ugadhi'. The day of Ugathi celeberation is very special for them. So everthing they do on that day will be very specail.
From the rangoli decoration to the flower and leaves decoration made on doors, everthing will be special. After all the prayers of that day, they share the special sweets and dishes that they prepared with their relatives and friends.
One of the most special sweet prepared in this day is the Holige which is also known as Pooran Poli or Obbattu.
The Holige/ Pooran Poli/ Obbattu dish can be made with any of the three optional ingredient - Toor dal, Gram dal or Coconut. The Pooran Poli in Karnataka Style is very special with the Coconut. Since using coconut will make the Pooran Poli in Karnataka stlye high in calorie, the tradiation has also adopted using the dals for this dish.
We use Toor dal to make the Pooran Poli in Karnataka Style at our homes. using the Toor dal for the Pooran Poli in Karnataka stlye will also make the recipe more simpler and easier. This time they tried the Pooran Poli in Karnataka Stlye with both the Toor dal and the Coconut. This new recipe of Pooran Poli in Karnatake Style was a great success.
The dish was awsome and everyone enjoyed it. The coconut gave the delicious taste and the Toor dal gave the softness to the Pooran poli in Karnataka style. For the outer covering either the Maida/Plain flour or Chiroti rava can be used. For those how wish the dish to be soft, maida flour can be used and for those who like the Pooran Poli in Karnataka Style to be crispier, rava can be used. Now take a look at the ingredients, procedure and the pics of the Pooran Poli in Karnataka style that is posted below.
The Key Ingredients for the Fillings - (Hoorna/Pooran) of the Holige/ Obbattu/ Pooran Poli in Karnataka Style:
Toor dhal 1 Bowl
Grated fresh coconut 1 Bowl
Powdered Jaggery 2 Bowls
Elaichi powder Little (1 Teaspoon)
Water As Required
The Preparation Procedure of the Fillings - (Hoorna/Pooran) in the Holige/ Obbattu/ Pooran Poli in Karnataka Style:
1 Take the Toor dal in a open vessel and add sufficient water so that all the dals get immesed in it. Now Cook the dhal in that vessel leaving it half covered with a lid. Do not pressurize by closing the lid tight or by boiling it in a pressure cooker. Doing so will make the dal more soft. This should not happen. So see that the dal is cooked only 3/4th. Do check whether there is sufficient water.
2 Once the dal is cooked /4th switch off the stove and drain the remaining water from the dal. Keep the remaining water aside. Do not waste it. It is rich in protiens and so it can be even used for the sambar or rasam.
3 After the water drains fully, put the grated coconut to this dal. Also add the elaichi powder and the jaggery.
4 Now go for a heavy bottomed vessel or a pressure cooker. Put this mixture in this pan and lite it with a medium flame. While this mixture cooks keep on stirring continuously. These ingredients should get to the consistency such that the mixture gets to the shape of a ball leaving the walls aside. Till this stage is reached, keep on stirring. Else there is a chance for the mixture to burn. When the mixture reaches the consistency, stop cooking and leave it to cool.
5 Once this mixture cools, put it in mixy and grind it. Bring this mixture to a state of paste without adding water to it. To bring this filling to the traditional taste, instead of grinding it in mixy, you can use the olden day's stone (Ural) to do it.
6 Now the Hoorna is to be made into medium sized balls. The size of each balls can be big lemon sized.
The Hoorna/ Pooran is ready for the fillings of the Holige/ Obbattu/ Pooran Poli in Karnataka Style. Now its time to make the wrapper, the poli in which the Pooran is to be filled.
The Key Ingredients for the Outer Covering of the Holige/ Obbattu/ Pooran Poli in Karnataka Style:
Maida/ Plain Flour or Rava (Chiroti) 1/2 kg
Salt 1/4 Teaspoon
Groundnut (Preferable)/ Refined oil 1/2 litre
Turmeric 1/4 Spoon
Water As Required
The Preparation Procedure of the Outer Covering for the Holige/ Obbattu/ Pooran Poli in Karnataka Style:
1 Take the flour in a vessel and put the turmeric and salt in it. You can even dissolve the salt and the turmeric into to the water and then add to the dough so that the taste and the colour gets spread evenly. Mix it to the consistency softer than the chapati.
2 Now Pour Oil in this wide mouthed vessel so that the dough gets completely immersed in the oil. Now leave this aside for atleast an hour.
3 After the dough gets softened for an hour, make paratha sized balls one by one by taking it from oil.
4 Now this paratha sized ball has to be patted exactly like doing for the puri.
5 Then place the filling/ Pooran in the center and cover the dough completely.
6 Now again pat the ball of dough same as you did previously. If you feel patting it with the roller, you can even do it with the hands. My mother usually does so.
7 Now heat a non stick tawa and spread it with a teaspoon of oil. This is to be done only when you begin with the first Poli. Put the patted Pooran Poli over the tawa and fry it both the sides.
8 avoid using oil for the rest of the Holiges.
Now the Pooran Poli in Karnataka style is ready to serve. Garnish it by Spreading the ghee over it before serving. You can either spread the ghee or serve it in a cup so that it can be spread if required. Also serve a cup of milk along with Pooran Poli in Karnataka Style. Give it hot and the taste says a lot.