Puranpoli / Holige(Bele Obbatu)

Puranpoli or Holige, Is a sweet daal stuffed Paratha, Prepared for most festivals this is a popular dessert

Daal & jaggery filling is prepared & stuffed in Maida & rolled to thin sheets & cooked on griddle(Tawa) pan to make this sweet delicacy

Ingredients:

Maida: 2cups

Toor Daal: 2 cups

Jaggery: 1+3/4 cup

Coconut : 1cup
Oil: 1/4 cup
Ghee 

Procedure is simple:

For the filling
Soak Washed Daal in water for 1-2 hrs
This process is just to make Daal cook faster
Drain Add 2 cups water & cook till 3/4th done
You can add more water to cook, once its 3/4th cooked drain it

Add Jaggery & coconut to Daal & mix
Grind this dry(without water) in grinder
Or If you feel after adding jaggery its bit watery, Keep this mix in a pan on heat, cook just till jaggery thickens a bit & mixes with coconut leave it to cool a bit & grind

If the Filling is bit soft keep it in fridge for 1 hr, while making Holige form ball shape for filling

In a food processor:

Take Maida add salt a pinch, add water 1 cup add 1/4 cup oil & mix till it forms soft dough

You can even Knead the dough without processor

For making the holige:

First take a plastic sheet, I usually make it on Oil paper

Take a portion of dough & flatten it with your hand

Then keep a portion of Daal & jaggery mix in middle 

Seal the sides & close the dough forming a ball

Roll with greased rolling pin or with hand flatten it on sheet
Remove the Hoilge on your right hand palm slowly lifting the sheet

Place it on a hot griddle & cook both sides after its browned a bit remove 

Serve with ghee, Puranpoli/Holige(Bele Obbatu) Ready to serve