Holige(Obbattu/Puran Poli)
Preparation Time - 4 hrs
Cook Time - 1 hr
Makes - 20 holiges
Measurements & Ingredients:
For the Hoorna or stuffing
For the Kanaka or dough
Method:
For the hoorna or pooran or stuffing:
Boil the channa dal in a pressure cooker for upto 3 whistles with just enough water to soak the dal. Do not add too much water.
Once the pressure is off, drain out the water and let it completely drain for about 15 mins. Or spread it on a kitchen paper towel so that the extra water gets drained.
After it is cooled, grind it into a paste without adding any water. While making the paste, add the jaggery and dry coconut.
In a heavy bottom pan heat the oil and add the dal and jaggery paste and stir it occasionally. Add the cardamom powder and a pinch
of salt. The flame has to be on low medium to avoid burnt hoorna. Initially it will be a little watery because of the jaggery melting, but after 20-30 mins you can notice the hoorna will start getting thicker.
The right consistency is when you wet your hands you must be able to make a ball with the hoorna. Turn off the heat now and let it cool completely. You can make a big lemon size ball out of the hoorna and keep it aside.
For the kanaka or dough:
Mix the chiroti rave, maida, turmeric powder and salt.
Add water in small quantities and make a dough like the chapathi dough. Pour enough water to submerge the dough. Leave the dough submerged in water for 3 hours.
After 3 hours pour out the water and add add 3/4 - 1 cup of oil and knead the dough well for 3-4 mins. Let this dough sit for about an hour.
By the end of the hour knead the dough for a min. When you take a part of the dough you will see it as an elastic dough which is how it should be. It will not be like the chapathi dough(firm when you take a part of the dough).
Making the holige or puran poli
Take a small part of the dough (half of the size of the hoorna ball) flatten it on your palm. Take the hoorna or stuffing and place it on the flattened kanaka.
Cover the hoorna with the kanaka and make sure the entire hoorna is sealed well with the kanaka.
Dip this ball in maida or wheat flour and
gently start rolling it out like for aloo
paratha or chapathi.
Dust some flour if needed but not too much. Make it as thin as possible without tearing the kanaka open and the hoorna sticking out.
Put this flattened
holige
on a heated griddle
and cook it with oil on both the sides until
both the sides are cooked with a nice
golden brown color.
Enjoy it warm with a
dollop of ghee!
Notes:
1. I used a non stick pan for the hoorna for the reason that it will not stick to the pan.
2. By adding a pinch of salt to the hoorna it enhances the taste of sweetness!! You may skip this since it is optional.
3. I used a grinder to make the paste for the hoorna because if a blender is used we will have to add water to make a paste as it will not blend without water. But if you have an Indian mixer that works fine too. The hoorna will be done well if no water is added.
4. I used chiroti rave and maida whereas I know that some people use only wheat flour for the dough. I felt that the taste of chiroti rave with maida is better when compared to wheat flour.
5. Do not worry to submerge the dough in water. It will not dissolve or get spoilt. It will make the dough soft. Earlier my mom used to soak the entire dough in oil to make it soft, but now I am soaking it in water to reduce the oil usage and trust me the result is the same softness.
6. I roll the holige with a rolling pin but it is up to you if you want to flatten using your forefingers, in that case do not dip it in the flour instead you have to smear your forefingers with some oil frequently.
7. The thinner holige the better will be the taste, however make sure not to tear it :)
Preparation Time - 4 hrs
Cook Time - 1 hr
Makes - 20 holiges
Measurements & Ingredients:
For the Hoorna or stuffing
- Kadale bele(channa dal) - 3 cups soaked in water over night
- Togari bele(Toor dal) - 1/2 cup(Optional)need not soak in water
- Bella(Jaggery) - ~2.5 - 3 cups
- Cardamom powder - 1/4 tsp
- Dry grated coconut - 1 cup(optional)
- Oil - 4-5 tbspn
For the Kanaka or dough
- Maida(all purpose flour) - 3/4 cup
- Chiroti rave(Fine sooji) - 1 cup
- Turmeric powder - 1/2 tsp
- Salt - to taste
- Oil - 1/2 - 1 cup
Method:
For the hoorna or pooran or stuffing:
Boil the channa dal in a pressure cooker for upto 3 whistles with just enough water to soak the dal. Do not add too much water.
Once the pressure is off, drain out the water and let it completely drain for about 15 mins. Or spread it on a kitchen paper towel so that the extra water gets drained.
After it is cooled, grind it into a paste without adding any water. While making the paste, add the jaggery and dry coconut. 
In a heavy bottom pan heat the oil and add the dal and jaggery paste and stir it occasionally. Add the cardamom powder and a pinch of salt. The flame has to be on low medium to avoid burnt hoorna. Initially it will be a little watery because of the jaggery melting, but after 20-30 mins you can notice the hoorna will start getting thicker.
The right consistency is when you wet your hands you must be able to make a ball with the hoorna. Turn off the heat now and let it cool completely. You can make a big lemon size ball out of the hoorna and keep it aside.
For the kanaka or dough:
Mix the chiroti rave, maida, turmeric powder and salt.
Add water in small quantities and make a dough like the chapathi dough. Pour enough water to submerge the dough. Leave the dough submerged in water for 3 hours. 
After 3 hours pour out the water and add add 3/4 - 1 cup of oil and knead the dough well for 3-4 mins. Let this dough sit for about an hour.
By the end of the hour knead the dough for a min. When you take a part of the dough you will see it as an elastic dough which is how it should be. It will not be like the chapathi dough(firm when you take a part of the dough).Making the holige or puran poli
Take a small part of the dough (half of the size of the hoorna ball) flatten it on your palm. Take the hoorna or stuffing and place it on the flattened kanaka. 
Cover the hoorna with the kanaka and make sure the entire hoorna is sealed well with the kanaka.
Dip this ball in maida or wheat flour andgently start rolling it out like for aloo
paratha or chapathi.
Dust some flour if needed but not too much. Make it as thin as possible without tearing the kanaka open and the hoorna sticking out.
Put this flattened holige
on a heated griddle
and cook it with oil on both the sides until
both the sides are cooked with a nice
golden brown color.
Enjoy it warm with a
dollop of ghee!
Notes:
1. I used a non stick pan for the hoorna for the reason that it will not stick to the pan.
2. By adding a pinch of salt to the hoorna it enhances the taste of sweetness!! You may skip this since it is optional.
3. I used a grinder to make the paste for the hoorna because if a blender is used we will have to add water to make a paste as it will not blend without water. But if you have an Indian mixer that works fine too. The hoorna will be done well if no water is added.
4. I used chiroti rave and maida whereas I know that some people use only wheat flour for the dough. I felt that the taste of chiroti rave with maida is better when compared to wheat flour.
5. Do not worry to submerge the dough in water. It will not dissolve or get spoilt. It will make the dough soft. Earlier my mom used to soak the entire dough in oil to make it soft, but now I am soaking it in water to reduce the oil usage and trust me the result is the same softness.
6. I roll the holige with a rolling pin but it is up to you if you want to flatten using your forefingers, in that case do not dip it in the flour instead you have to smear your forefingers with some oil frequently.
7. The thinner holige the better will be the taste, however make sure not to tear it :)
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