Holige (Bele Obbattu / Puran Poli) Recipe – Sweet Lentil-Stuffed Flatbread

Holige, also known as Bele Obbattu in Karnataka and Puran Poli in Maharashtra, is a traditional Indian sweet flatbread prepared during festivals and special occasions. It is made with a soft outer dough and a rich, sweet filling of chana dal and jaggery. Thin, fragrant, and delicious, this festive treat is a favorite across many Indian households.

Why is Holige So Special?

• A sweet, soft flatbread perfect for celebrations.
• Combines the nutrition of lentils with the sweetness of jaggery.
• Often served with ghee, warm milk, coconut milk, or mango pulp (amras).
• Each region has its own variation — coconut filling, toor dal stuffing, or different spices.

Ingredients

For the Filling (Puran)

• Chana dal (split Bengal gram) – 1 cup
• Water – ~2 cups
• Jaggery – 1 cup (grated or chopped)
• Cardamom powder – ½ tsp
• Nutmeg powder – a pinch (optional)

For the Dough (Outer Layer)

• All-purpose flour (maida) – 2 cups
• Turmeric powder – ¼ tsp (for golden color)
• Salt – a pinch
• Water – as needed
• Oil or ghee – 2 tbsp (for kneading)
• Ghee or oil – for roasting

Step-by-Step Method

1. Cook the Lentils

1. Wash and soak the chana dal for 2 hours.
2. Cook with water until soft (pressure cooker or saucepan).
3. Drain excess water and let it cool slightly.

2. Prepare the Sweet Filling

1. Blend the cooked dal with jaggery, cardamom, and nutmeg to make a smooth paste.
2. Heat 1 tsp ghee in a pan and cook this mixture on low heat until it thickens and leaves the sides of the pan.
3. Set aside to cool completely. This becomes your puran (stuffing).

3. Make the Dough

1. In a bowl, combine flour, turmeric, and salt.
2. Add water gradually to knead into a soft, elastic dough.
3. Add ghee/oil and knead for 5–7 minutes.
4. Cover and rest for 30 minutes.

4. Shaping the Holige

1. Divide the dough and filling into equal portions.
2. Flatten a dough ball, place the filling inside, and seal the edges.
3. Dust lightly with flour and roll gently into a thin round disc.

5. Cooking the Flatbread

1. Heat a tawa (griddle) on medium flame.
2. Place the rolled holige on it and cook until bubbles appear.
3. Flip and apply ghee, cook both sides until golden spots form.
4. Repeat for the remaining portions.

6. Serving

Serve hot Holige with ghee, warm milk, amras, or coconut milk for a traditional festive experience.

Pro Tips

• Cook the dal well; undercooked dal will make the filling grainy.
• The dough should be soft and stretchy to prevent tearing while rolling.
• Always cool the filling before stuffing to avoid sticking.
• Roast on medium heat for even cooking and softness.
• Add more ghee while serving for a richer taste.

Variations

• Coconut Holige: Use grated coconut and jaggery as filling.
• Toor Dal Puran Poli: Replace chana dal with pigeon peas.
• No-Turmeric Version: Skip turmeric if you prefer a lighter color.
• Rich Festival Version: Add more ghee to both dough and filling for a decadent taste.

Final Thoughts

Holige, or Puran Poli, is more than just a sweet recipe— it’s a symbol of festivity, tradition, and togetherness. Soft, thin, and bursting with flavor, this sweet flatbread is a must-try for anyone who wants to experience authentic Indian festive cuisine.