Puran poli

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Puran poli
Alternative namesVedmi, holige, obbattu, poli, puranachi poli, god poli, pappu bhakshalu,ಒಬ್ಬಟ್ಟು
Place of originIndia
Region or stateAll of Maharashtra, Gujarat, Goa, Karnataka, Telangana, Andhra Pradesh, Kerala, Telangana northern parts of Tamil Nadu
Serving temperatureHot (with milk or ghee)
Main ingredientsMaida , sugar, yellow gram
The preparation of holige
Puran poli (chana dal puran poli) or bele obbattu

Puran poli, also known as holige and bakshalu, is an Indian sweet flatbread from many regions of India as evident by the names below.


The various names for the flatbread include "puran poli" પુરણ પોળી or "vedmi" વેડમી in Gujarati, puran poli (पुरण पोळी) in Marathi, boli (Malayalam/Tamil), bakshalu (Telugu I), "polae"/"polelu" (పోలె/పోలెలు for plural which is much thinner version in Telangana, holige (ಹೋಳಿಗೆ),obbattu (ಒಬ್ಬಟ್ಟು) in, Orugatalle (ಒರುಗಾಟಲ್) Kannada, ubbatti, or simply, poli in Konkani.


A recipe for bobbatlu (as bakshyam) is mentioned in Manucharitra, a 14th-century Telugu encyclopedia compiled by Allasani peddana, who ruled from present-day Andhra Pradesh.[1]


Puran poli is made from chana dal or split yellow gram, plain flour (wheat flour or mixed wheat & white flour ), jaggery or sugar, cardamom powder and/or nutmeg powder, ghee and water. Sometimes toor dal is used in Gujarat. Toor dal or togari bele is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra Pradesh (bobbatlu or bakshalu) and other places, moong dal, chana dal or even a mix of lentils is used in some recipes. Other ingredients that may or may not be used are: nuts, dates, turmeric powder.[2][3]

Nutritional value[edit]

To understand the nutritional value we need to look at the main contents of Puran Poli. As noted above, the predominant ingredients are chana dal or split yellow gram, plain flour, jaggery or sugar. However, another essential ingredient is Ghee.

  1. Chana Dal: It is a variant of Chickpea. The size of the grain is smaller and different botanical varieties exist through the Indian subcontinent. It provides fibers; it is a major source of protein, may help reduce cholesterol and contains zinc, folate, calcium and protein.[4] In a randomized study by Nyamathi et al [5] it was found to enhance body composition in HIV-infected individuals when given the study drug. Toor dal can be used in place of chana dal and it has similar properties as of Chana dal.
  2. Plain Flour, jaggery or Sugar: These are the major sources of carbohydrates. While plain flour adds complex carbohydrates, jaggery and sugar are simple carbohydrates.
  3. Ghee: For more information and nutritional values of Ghee, please see Ghee.[6]

Regional variants[edit]

The method of preparation varies from place to place. There are many varieties of Obbattu including: peanut, sugar, coconut, sesame and groundnut flavors. Sometimes grated coconut is added in Konkan, Maharashtra. Coconut palm jaggery may be used. Similarly a mix or sugar and jaggery can be used as a sweetening agent. Normally nutmeg is used as a flavoring along the coast which is replaced by cardamom or sometimes both elsewhere. Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color. The dish is produced using a sweet filling inside a flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee.[7]

The size and thickness of puran puri also varies greatly, in Gujarat where the stuffing used is toor dal, it will be small in size and thickness will be more, where as in holige with coconut stuffing it will be larger in size and with less thickness.


It is also the special dish of Maharashtra which is prepared in every occasion at every house. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavoured sour water) known as Katachi Amti is prepared with remaining water of Chana Dal used to make Puran. A topping of ghee is must, because Chana dal is heavy to digest and ghee eases to digest. In Vidarbha region of Maharashtra, it is eaten with Wada - A pakora made of all lentils. The Puran Poli made on khapar is very famous in this poli is big in size and is roast on a big pot made of clay called kapar is heated from down the old lady's of the 90s are expert in making it many people come to eat this special dish from other countries.


It is a special dish served in the state of Karnataka on all occasions, especially during Yugadhi/Ugadhi. Different varieties of holige is served in various parts of Karnataka and the most common is the one prepared with yellow gram and sugar or jaggery and obbattu is also prepared using coconut and sugar as the ingredients.


Opputtu in Tamil Nadu is a golden yellow sweet pancake from South India.[8] It is eaten during a traditional Sadhya along with Payasam. Several varieties of opputtu are prepared including thenga (coconut) boli and sharkara (brown sugar). Opputtu is especially famous in the southernmost districts of Tamil Nadu and Kerala, India.

Opputtu is eaten mostly after lunch or as an evening snack. opputtu looks like a flattened chapathi and is golden yellow in colour. It is popularly sold in trains by the hawkers. "Kadambur opputtu" is a famous, and it is available in coconut and brown sugar flavors.

Varieties of opputtu are available throughout the Deccan states.

See also[edit]


  1. ^ K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
  2. ^ Puran Poli
  3. ^ Puran Poli Recipe - A typical Maharashtrian dessert
  4. ^ S, Pooja (2014-11-06). "Healthy And Nutritious Tips: Health Benefits of Chana Dal". Healthy And Nutritious Tips. Retrieved 2017-11-17.
  5. ^ Nyamathi, A; Sinha, S; Ganguly, KK; Ramakrishna, P; Suresh, P; Carpenter, CL (2013). "Impact of protein supplementation and care and support on body composition and CD4 count among HIV-infected women living in rural India: results from a randomized pilot clinical trial". AIDS Behav. 17: 2011–21. doi:10.1007/s10461-013-0420-5. PMC 3755868. PMID 23370835.
  6. ^ "Ghee". Wikipedia. 2017-11-07.
  7. ^ "Bele Holige / Obbattu". Kannada Cuisine. Retrieved 2012-12-27.
  8. ^ The Hindu