Bele Obbattu

Posted on Nov 12 2015 - 2:20pm by IBC News

Deepawali is the festival of lights celebrated all over India and all over the World by the Indians there. Its the festival of lights and sweets. Different regions celebrate in a different ways. So, this festive season, we bring in bele obattu or puran poli. D try this out!!


For Filling:

Thur Dal and split bengal gram dal in equal propotions- 1 Cup

Jaggery-1 Cup+1tbsp


Outside coat:

Semolina/sooji/Chiroti rave- 1/4Kg

Maida/Refined flour- 2 Tbsp

oil- 3tbsp


First take maida and rava in a bowl, add oil and knead the dough.

The dough should be kneaded at least for about 15mins to make it soft and pliable. Rest the dough for 20 minutes.

For the filling, cook both the dals till soft. make sure you do not pressure cook as they become mushy. In a kadai, put jaggery, add water so the Jaggery just soaks. Turn the heat on. A syrup should be formed in such a way that it just boils and huge bubble start appearing. Now add the cooked dal without the water. Mix well. Once the mixture has cooled, grind it without water. Initially it will be difficult to grind, but adding water makes it like a paste and tou cannot stuff it inside the dough.

I prefer a wet grinder over a mixer grinder for this purpose. Since the filling is ready, we can start making our Bele Obattu.

Roll the dough into small but thick poori sized roundel. Fill it with the dal mixture. Close it and roll it like a Parantha.

Fry both sides on a tawa using Ghee(clarified Butter) or oil accordingly.

Bele Obattu for the festive season is ready! Serve it warm with milk or ghee.


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