Bele Obbattu | Bele Holige | Puranpoli | How to make holige?

Bele Holige or obbattu is one of the most filling and delicious sweets. It is a sweet dal stuffed poli/holige. During a festival or a function we all look for one dish that can feed a big crowd which is also filling. Sweets generally are accessories in a big spread. Yes, preparing bele holige or obbattu is effort but when you have mastered the process of making the dal filling then preparing bele holige or obbattu will be easy especially if you have a few people to assist/work with you.
I have used whole wheat flour/atta for the outer covering dough whereas generally all purpose flour (maida) and chiroti rava (fine rava) are used to prepare the dough along with a pinch of turmeric. I prefer whole wheat flour(learnt it from my mother), holige turn out to be soft and do not become stretchy and chewy when they are kept for a while.
*Updated with new pictures for Ugadi 2019. Try more holige recipes:
Kayi Holige/Coconut Holige
Dry Nuts Holige

Infact they taste better as they are kept and taste best with a cup of boiled and cooled unsweetened milk or eat them hot with some ghee on top! Perfect combination for upcoming Ugadi festival. Try Hayagreeva, Vermicelli Payasa, Tambittu and other festival recipes for Ugadi.

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Bele Obbattu | Bele Holige | Puranpoli | How to make holige?

 

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Prep time

15 mins

Cook time

2 hours

Total time

2 hours 15 mins

 

Filling and delicious sweet dal stuffed poli/holige for festivals

Author: Vindhya Desai

Recipe type: Sweet

Cuisine: Indian

Serves: 15 holige/obbattu

Ingredients

For Filling:

• 1 Cup toor dal/arhar dal/pigeon pea dal/togari bele
• ½ Tbsp chana dal/gram dal/yellow dal/kadalebele
• ¾ Cup packed grated coconut
• 2 Tbsp + 1 Tbsp desi ghee
• 200 Gm or 1 Cup grated/pieces of soft gur/jaggery/bella
• 2 Tbsp almond powder (optional)
• A small pinch of freshly grated nutmeg/jaakayi
• 7-8 powdered elaichi/cardamom
  

For Outer Covering Dough:

• 1½ Cups whole wheat flour + extra for dusting when rolling holige
• 1 pinch turmeric
• 2-3 Tbsp oil
• A small pinch of salt
• Water to make dough

Method

1. Clean and wash both the dals in water. Keep for 5 minutes. Make dough with whole wheat flour, salt and water, knead with oil and keep it aside covered
2. Cook the dals with 2 to 2½ Cup of water. They should be just cooked and not mushy and watery. If you press one cooked dal with the back of the spoon it should be just soft
3. Drain the rest of the water into a separate vessel which is called 'kattu' will be used to prepare rasam/holige saaru to mix with rice and eat. Let the dal cool
4. Meanwhile grind grated coconut without any water into a rough paste
5. To this add cooked, drained, cooled dal and grind into a paste. Do not add any water. It should be thick
6. Add 2 Tbsp desi ghee into a thick pan. Add the prepared dal paste to this
7. Add grated/pieces of good quality jaggery
8. Jaggery melts into the dal and mixes with it. It comes together quite quickly if you have not added any extra water while grinding
9. To this thickened paste, add elaichi powder and nutmeg powder
10. Add almond powder and mix well
11. Add 1 more Tbsp of desi ghee and mix well till it is smooth and it should not be sticky
12. Turn off heat when filling starts leaving the pan
13. Remove into a separate bowl, lightly pat and keep aside to cool
14. To make holige/obbattu, pinch medium fist sized balls off the outer covering dough and filling, filling balls can be smaller
15. Take a outer covering dough ball, press it lightly into a small puri sized round. On top of this place a dal filling ball in the centre
16. Start pinching the outer covering dough over the filling with your fingers
17. When it comes together, it will be like a parcel. Ensure all of the filling gets covered
18. Press lightly and roll out into a holige/obbattu using a rolling pin/belan with light hands
19. To roast holige, put the rolled out holige on a heated skillet/tawa, roast by applying oil or desi ghee
20. Serve hot or at room temperature with desi ghee and boiled and cooled unsweetened milk

Notes

Almond powder is added to thicken the filling quickly, it makes no difference to taste but makes the filling richer and softer

Only chana dal can also be used but toor dal is best for digestion, a little easy on the stomach

If the filling feels sticky after removing from heat, add a little more ghee , mix for 2 more minutes. Once cooled keep in refrigerator for 2 hours so that all extra moisture is absorbed by the dal

Add a pinch of turmeric to the outer covering if preferred

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Stepwise:

Clean and wash both the dals in water. Keep for 5 minutes. Make dough with whole wheat flour, salt and water, knead with oil and keep it aside covered
 

Cook the dals with 2 to 2 1/2 Cup of water. They should be just cooked and not mushy and watery. If you press one cooked dal with the back of the spoon it should be just soft
 

Drain the rest of the water into a separate vessel which is called 'kattu' will be used to prepare rasam/holige saaru to mix with rice and eat. Let the dal cool
 

Meanwhile grind grated coconut without any water into a rough paste
 

To this add cooked, drained, cooled dal and grind into a paste. Do not add any water. It should be thick
  

Add 2 Tbsp desi ghee into a thick pan. Add the prepared dal paste to this
 

Add grated/pieces of good quality jaggery

Jaggery melts into the dal and mixes with it. It comes together quite quickly if you have not added any extra water while grinding

To this thickened paste, add elaichi powder and nutmeg powder

Add almond powder and mix well

Add 1 more Tbsp of desi ghee and mix well till it is smooth and it should not be sticky

Turn off heat when filling starts leaving the pan
 

Remove into a separate bowl, lightly pat and keep aside to cool

To make holige/obbattu, pinch medium fist sized balls off the outer covering dough and filling, filling balls can be smaller
   

Take a outer covering dough ball, press it lightly into a small puri sized round. On top of this place a dal filling ball in the centre
 

Start pinching the outer covering dough over the filling with your fingers
  

When it comes together, it will be like a parcel. Ensure all of the filling gets covered
 

Press lightly and roll out into a holige/obbattu using a rolling pin/belan with light hands
      

To roast holige, put the rolled out holige on a heated skillet/tawa, roast by applying oil or desi ghee
      

Serve hot or at room temperature with desi ghee and boiled and cooled unsweetened milk