Poli (tamil)/obattu or holige (in kannada) is a sweet stuffing flat bread. This special sweet is prepared during auspicious days in many parts of India. It sounds simple but not in reality. The last time, I prepared this coconut poli was 4 years ago. Every State has his own version for the outer layer and stuffing. In Tamil Nadu, oily dough made out of maida is patted in greasy banana leaf. After patting few polis, you end up with sore fingers and need a good manicure. A valid reason to tell my DH cannot make it every year his favorite.
In my last trip, I had chance to eat the Kannadigas version in my in-laws place: thin, non-greasy and rolled like Chapatis. I didn’t even bother to ask the recipe. Three weeks back, Ugadi (Telugu/Kannada New year) reminded us the Holige/obbattu which is quintessential sweet. I was in a mood to try the thin version and looked many videos and zeroed with this one. The granny does with ease and I believe practice is key. I followed her outer layer recipe and stuffing I made with Bengal gram. I planned ahead for making polis, the first day; I prepared the dough and stuffing. The next day, I just stuffed and rolled it. That was much easier and less work. The recipe works well and keeper, the dough doesn’t tare and you don’t have any messy stuffing in your workplace.
Preparation time: Need at least 4 to 5 hours for the dough.
| Outer layer Ingredients |
|The stuffing Ingredients |
Assembling:Stuffing - rolling and cooking
Maida/wheat: for dusting
Melted Ghee or oil: for smearing
Included a Slide show of making poli
இனிய தமிழ் புத்தாண்டு