Puran poli recipe | paruppu poli recipe|Bobbatulu| Holige | Obbattu is a traditional sweet generally make during Aavani avittam, Bogi pandigai and some people make it during Ganesha Chathurthi and Ugadi too. I have posted the recipe for THENGAI POLI already.
Paruppu poli recipe updated with full video in Tamil. During my mom’s visit here 2 weeks back I asked her to make puran poli for me and I wanted to learn the procedure of making kadala paruppu poornam. My mom is a super expert in making polis and I still remember my childhood days, she and my grandmother used to make polis in bulk and they happily share with our neighbors too. I and my sister with our friends used to sit outside the kitchen with plates in hand and hot polis smeared with ghee served on our plates. Those days we never care about our weight and eat heartily. But nowadays we are so diet conscious and nobody wants to stuff themselves with sweets.  This recipe yields 11 puran polis and finally, I learned the recipe for making kadalai paruppu poornam from amma, which you have already seen in my MODAKAM -WITH CHANNA DAL POORNAM post. Check out my carrot poli recipe with full Video , Maharashtrian puran pol i and no-sugar-added dry fruits poli too.
Sieve the flour.
Add salt and  turmeric powder to it. Add water and start kneading the dough.
Make it into a slightly loose dough.
The dough should be soft not too tight.
Now add 3-4 tbsp of oil on the top and cover the dough.
This oil part is a must one as it will give soft polis.
Keep it covered for 4-5 hours. The more time it is kept aside the polis will be softer.
Let’s make poornam now.
Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
Soak it in water for 1/2 to 1 hour an hour.
Pressure cook in high flame for 1 whistle and in low flame for 2 whistles.
 Completely drain the water.
- Let this cool. Once cool, grind this in a mixer along with coconut and cardamom powder.
- Grind this smoothly. Add jaggery in the last and pulse once or twice.
- Poornam is done. If you feel the mixture is a bit watery, don’t worry.
- Add ghee to a pan and saute for 5 minutes on a low flame. The poornam will come to the right consistency.
- When it is cool, divide it into 11 equal parts.
- Divide the dough into 11 equal parts.
- Ensure the size is slightly smaller than the poornam ball
- Take a banana leaf , yes banana leaf works out well for polis. If not available use a zip lock or butter paper, but you have to be careful while transferring it to the tawa.,
- Grease the banana leaf and place a portion of the dough on it.
- Spread it with your fingers into a small disc and place the poornam on it.
- Cover the edges.
- With your fingers greased generously with sesame oil gently make polis and make it into a disc-shaped one.
- Heat a tawa and keep it in a very low flame.
- Slowly transfer the banana leaf onto the tawa and take it out gently.
- Cook on both sides and smear a tsp of ghee.
- Repeat the same for the rest of the dough and poornam.
NOTES:
- Adding oil after making the dough is compulsory.  Else polis will be hard and dry.
- The dough should be a bit loose, else it will be difficult for you to make polis.
- Let the poornam be stiff, if watery it will come out while making polis.
- Check out my wheat flour coconut poli recipe as well.
Paruppu poli recipe
Ingredients
- ¾ cup Maida | Plain flour
- ¼ tsp Turmeric powder
- ¼ tsp salt
- 4 tbsp oil
- Ghee to cook the polis
For poornam
- ½ cup chana dal
- 1/3 cup jaggery
- ½ cup coconut grated
- ½ tsp cardamom powder
- 1 tsp ghee optional
Instructions
- Sieve the flour.
- Add salt and turmeric powder to it. Add water and start kneading the dough.
- Make it into a slightly loose dough.
- The dough should be soft not too tight.
- Now add 3-4 tbsp of oil on the top and cover the dough..
- This oil part is a must one as it will give soft polis.
- Keep it covered for 4-5 hours. The more the time it is kept aside the polis will be softer.
Let’s make poornam now.
- Dry roast the channa dal for 5 minutes. Take care not to get it burnt.
- Soak it in water for 1/2 to 1 hour an hour.
- Pressure cook in high flame for 1 whistle and in low flame for 2 whistles.
- Completely drain the water.
- Let this cool. Once cool, grind this in mixer along with coconut and cardamom powder.
- Grind this smoothly. Add jaggery in the last and pulse once or twice.
- Poornam is done. If you feel the mixture is bit watery, don’t worry. Add ghee in a pan and saute for 5 minutes in a low flame. The poornam will come to the right consistency.
- When it is cool, divide it into 11 equal parts.
Method to make polis
- Divide the dough into 11 equal parts.
- Ensure the size is slightly smaller than the poornam ball
- Take a banana leaf , yes banana leaf works out well for polis. If not available use a zip lock or butter paper , but you have to be careful while transferring it to the tawa.,
- Grease the banana leaf and place a portion of the dough on it.
- Spread it with your fingers into a small disc and place the poornam on it.
- Close the edges.
- With your fingers greased generously with oil gently make polis and make it into a disc shaped one.
- Heat a tawa and keep it in a very low flame.
- Slowly transfer the banana leaf onto the tawa and take it out gently.
- Cook on both sides and smear a tsp of ghee and repeat the same for rest of the dough and poornam.
