Puran puri (પુરણ પુરી), Puran poli (पुरण पोळी), Holige (ಹೋಳಿಗೆ), Obbattu (ಒಬ್ಬಟ್ಟು), or Bobbattlu (బొబ్బట్టు) , Poley( పోళె) , Bakshamulu( బక్ష్యములు), is an Indian sweetflatbread that originates from Southern India.
The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi in Gujarati, bobbattlu or baksham or oliga in Telugu, Andhra Pradeshholige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasabolli or simply bolli in Malayalam , poli or uppittuTamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
It is usually served with paal payasam in meals and feasts in Kerala and Tamil Nadu.
History
Its recipe (as bakshyam) is mentioned in Manucharitra, a 14th-century Telugu encyclopaedia compiled by Allasani Peddanna hailing from present-day Andhra Pradesh.[1] Bhavaprakash and Bhaishajya Ratnavali written by Govind dasa states recipe while explaining as part of Ayurvedic preparations.[2] There are other Sanskrit references to the 12th-century texts written by King Someshvar of Southern India.[3]
Ingredients
Holige is made from senaga pappu, plain flour (wheat flour), jaggery or cane sugar, cardamom powder and/or nutmeg powder, ghee and water. Sometimes pigeon pea is used in Gujarat. It is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra Pradesh and other places, pesara pappu, chickpea (senaga pappu) or a mix is used. Other ingredients that may or may not be used are: nuts, dates, and turmeric powder.[4][5]
Nutritional value
The predominant ingredients are chana, plain flour, jaggery or sugar.
1. Chana: It is a variant of chickpea. It provides fiber, is a major source of protein, may help reduce cholesterol and also contains zinc, folate and calcium.[6] 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.
Regional variants
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 palmjaggery 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.[7]
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
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
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
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
Opputtu in Tamil Nadu and payasaboli in Kerala is a golden yellow sweet pancake from Tamil Nadu and Kerala. 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 popular in the southernmost districts of Tamil Nadu and Kerala, India.
Opputtu is eaten mostly after lunch or as an evening snack. It looks like a flattened chapati, is golden yellow, and is popularly sold in trains by hawkers. "Kadambur opputtu" is available in coconut and brown sugar flavours.[citation needed] "Trivandrum Boli" is also a variety from Kerala. Varieties of opputtu are available throughout the Deccan states.
puran, poli, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, august, 2012, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Puran poli news newspapers books scholar JSTOR August 2012 Learn how and when to remove this template message Puran puri પ રણ પ ર Puran poli प रण प ळ Holige ಹ ಳ ಗ Obbattu ಒಬ ಬಟ ಟ or Bobbattlu బ బ బట ట Poley ప ళ Bakshamulu బక ష యమ ల is an Indian sweet flatbread that originates from Southern India ObbattuAlternative namesBobbattu obbattu holige ubbatti vedmi poli puranachi poli god poli pappu bakshalu bakshalu oliga abatulu citation needed Place of originIndiaRegion or stateMaharashtra Andhra Pradesh Karnataka Gujarat Goa Telangana Kerala and Tamil NaduServing temperatureHot or ColdMain ingredientsWheat flour sugar chana ghee jaggery Media ObbattuThe preparation of holige Puran poli recipe marathi chana dal puran poli or bele obbattu Obbattu Contents 1 Names 2 History 3 Ingredients 4 Nutritional value 5 Regional variants 5 1 Andhra Pradesh 5 2 Karnataka 5 3 Maharashtra 5 4 Tamil Nadu and Kerala 6 See also 7 ReferencesNames EditThe various names for the flatbread include puran puri પ રણ પ ર or vedmi in Gujarati bobbattlu or baksham or oliga in Telugu Andhra Pradesh holige or obbattu in Kannada puran poli प रणप ळ in Marathi payasabolli or simply bolli in Malayalam poli or uppittu Tamil bhakshalu or pole or polae in Telugu Telangana and ubbatti or simply poli in Konkani It is usually served with paal payasam in meals and feasts in Kerala and Tamil Nadu History EditIts recipe as bakshyam is mentioned in Manucharitra a 14th century Telugu encyclopaedia compiled by Allasani Peddanna hailing from present day Andhra Pradesh 1 Bhavaprakash and Bhaishajya Ratnavali written by Govind dasa states recipe while explaining as part of Ayurvedic preparations 2 There are other Sanskrit references to the 12th century texts written by King Someshvar of Southern India 3 Ingredients EditHolige is made from senaga pappu plain flour wheat flour jaggery or cane sugar cardamom powder and or nutmeg powder ghee and water Sometimes pigeon pea is used in Gujarat It is commonly used in the state of Karnataka and Tamil Nadu as well In Andhra Pradesh and other places pesara pappu chickpea senaga pappu or a mix is used Other ingredients that may or may not be used are nuts dates and turmeric powder 4 5 Nutritional value EditThe predominant ingredients are chana plain flour jaggery or sugar 1 Chana It is a variant of chickpea It provides fiber is a major source of protein may help reduce cholesterol and also contains zinc folate and calcium 6 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 Regional variants EditThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Puran poli news newspapers books scholar JSTOR September 2020 Learn how and when to remove this template message 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 7 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 Edit 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 Edit 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 Edit 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 Edit Opputtu in Tamil Nadu and payasaboli in Kerala is a golden yellow sweet pancake from Tamil Nadu and Kerala 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 popular in the southernmost districts of Tamil Nadu and Kerala India Opputtu is eaten mostly after lunch or as an evening snack It looks like a flattened chapati is golden yellow and is popularly sold in trains by hawkers Kadambur opputtu is available in coconut and brown sugar flavours citation needed Trivandrum Boli is also a variety from Kerala Varieties of opputtu are available throughout the Deccan states See also EditList of Indian breadsReferences Edit Wikimedia Commons has media related to Obbattu K T Achaya 2003 The Story of Our Food Universities Press p 85 ISBN 978 81 7371 293 7 मन हर व ष ण प रणप ळ maharashtratimes com Retrieved 19 March 2021 इत ह स ख द यपद र थ च prahaar in prahaar in Retrieved 19 March 2021 Puran Poli Dassana s Veg Recipes 9 September 2012 How to make Puran Poli Sanjeev Kapoor Recipes Retrieved 16 August 2020 S Pooja 6 November 2014 Healthy And Nutritious Tips Health Benefits of Chana Dal Healthy And Nutritious Tips Retrieved 17 November 2017 Bele Holige Obbattu Kannada Cuisine Retrieved 27 December 2012 Portal Food Retrieved from https en wikipedia org w index php title Puran poli amp oldid 1133529685, wikipedia, wiki, book, books, library,
