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[[File:Making of holige.JPG|thumb|The preparation of holige]] | [[File:Making of holige.JPG|thumb|The preparation of holige]] | ||
[[File:Bele Obbattu.JPG|thumb| | [[File:Bele Obbattu.JPG|thumb|Puran poli recipe marathi (chana dal puran poli) or bele obbattu|alt=]] | ||
[[File:Obbattu.jpg|thumb|Obbattu]] | [[File:Obbattu.jpg|thumb|Obbattu]] | ||
'''Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu/Bobbattu''' is an [[Indian sweet]] [[flatbread]] that originates from Maharashtra and southern India. | '''Puran puri(પુરણ પુરી)/Puran poli(पुरणपोळी)/Holige(ಹೋಳಿಗೆ)/Obbattu(ಒಬ್ಬಟ್ಟು)/Bobbattu(బొబ్బట్టు)''' is an [[Indian sweet]] [[flatbread]] that originates from Gujarat, Maharashtra and southern India. | ||
== Names == | == Names == | ||
The various names for the flatbread include ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], | The various names for the flatbread include {{transl|gu|puran puri}} (પુરણ પુરી) or {{transl|gu|vedmi}} in [[Gujarati language|Gujarati]], ''bobbattu'' or ''baksham'' or ''oliga'' in [[Telugu language|Telugu]], [[Andhra Pradesh]] ''holige'' or ''obbattu'' in [[Kannada]], ''puran poli'' (पुरणपोळी) in [[Marathi language|Marathi]], ''payasabolli'' or simply bolli in [[Malayalam]] , ''poli'' or {{transl|ta|uppittu}} [[Tamil language|Tamil]], ''bhakshalu'' or ''pole'' or ''polae'' in [[Telugu language|Telugu]], [[Telangana]] and ''ubbatti'' or simply ''poli'' in [[Konkani]].<br /> | ||
It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]]. | It is usually served with paal payasam in meals and feasts in [[Kerala]] and [[Tamil Nadu]]. | ||
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The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra. [[Coconut palm]] [[jaggery]] may be used. Similarly, a mix of sugar and jaggery can be used as a sweetening agent. Normally [[nutmeg]] is used as a flavouring 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 flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee.<ref>{{cite web|url=http://www.kannadacuisine.com/2008/12/holige-obbattu.html |title=Bele Holige / Obbattu |publisher=Kannada Cuisine |access-date=2012-12-27}}</ref> | The method of preparation varies from place to place. There are many varieties of Obbattu including peanut, sugar, coconut, sesame and groundnut flavours. Sometimes grated coconut is added in Konkan, Maharashtra. [[Coconut palm]] [[jaggery]] may be used. Similarly, a mix of sugar and jaggery can be used as a sweetening agent. Normally [[nutmeg]] is used as a flavouring 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 flour dough. This is then rolled out and cooked on a hot griddle, usually with ghee.<ref>{{cite web|url=http://www.kannadacuisine.com/2008/12/holige-obbattu.html |title=Bele Holige / Obbattu |publisher=Kannada Cuisine |access-date=2012-12-27}}</ref> | ||
The size and thickness of puran puri also vary greatly | The size and thickness of puran puri also vary greatly. In Gujarat where the stuffing used is toor dal, it is smaller in size and thicker, whereas in holige with coconut stuffing it is larger in size and thinner. | ||
=== Andhra Pradesh === | === Andhra Pradesh === | ||
It is popularly called ''bobbattu'' and served on major festive and other occasions. It is one of the sweets of [[Coastal Andhra]]. The stuff used inside the bobbattu varies according the region. It is served hot and eaten by applying a layer of ghee to it. Rava bobbattu is another variant of bobbattu. It is called as ''poli'' in Rayalaseema region of Andhra Pradesh and obbattu in northeast Andhra Pradesh. | |||
=== Karnataka === | === Karnataka === | ||
It is a special dish served in the state of Karnataka on all occasions, especially during | It is a special dish served in the state of Karnataka on all occasions, especially during Yugadi/Ugadi. Different varieties of holige are 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. | ||
===Maharashtra=== | ===Maharashtra=== | ||
It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as ''Katachi Amti'' is prepared with the remaining water of Chana Dal used to make Puran. In the Vidarbha region of Maharashtra, in puran poli | It is also the special dish of Maharashtra which is prepared on every occasion at every house especially during festivals such as Ganesh Chaturthi and Holi. It is eaten with Basundi, Aamras, Kadhi, Amti, etc. In Pune, Puran Poli is eaten with a variant of Amti (flavored sour curry) known as ''Katachi Amti'' is prepared with the remaining water of Chana Dal used to make Puran. In the [[Vidarbha]] region of Maharashtra, jaggery is used in puran poli for sweetness, it is eaten with Wada - a pakora made of all lentils. | ||
===Tamil Nadu and Kerala=== | ===Tamil Nadu and Kerala=== | ||