Happy Tamil New Year

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 to rest.

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Outer layer Ingredients Wheat flour or Atta: 1+ 1/4 cups Maida: 1/4 cup Salt: 1/4 tsp Turmeric: 1/2 tsp Oil: 1 tbsp Method: Mix all the ingredients together , add the water slowly and  knead well until you get a soft dough. I used 3/4 cup water (minus 1 tbsp). It should be like a soft chapati dough, smear a 1 tsp of oil cover the dough or wrap with film and let it rest. For kneading you need 4 tsp of oil in the resting period is 5 hours. Every 45 minutes or every hour, knead the dough and smear a tsp of oil- I have kneaded 5 min the dough 4 to 5 times. The dough will be become soft and elastic. Rest the dough at least 4 to 5 hours- the more time you leave the better the dough behave ! You can even refrigerate at this point. But need to bring back to room temperature when you are ready to make the polis.

The stuffing Ingredients Chana Dhal/Bengal Gram: 1 cup Grated jaggery: 1 1/4 cup Cardamom: 4 to 5 Powdered Ghee: 1 tsp Method: Rinse the dhal and pressure cook until 3 to 4 whistles. Drain the water and keep the dhal only aside. Run the cooked chana dhal and jaggery in mixer/blender. They should turn smooth. Heat the ghee in a pot, add the chana dhal+ jaggery mixture+cardamom powder and cook until they turn into a mass. It will form like a ball. Let it cool completely. I can be stored in fridge at this point. But bring back to room temperature when you make polis.

Assembling:Stuffing - rolling and cooking Ingredients: Maida/wheat: for dusting Melted Ghee or oil: for smearing Take a lemon size of stuffing (channa dhal mixture) and pretty much lesser  for the outer dough. Form a cup with the dough and keep in middle the stuffing. Enclose the stuffing carefully by stretching the dough. Form a ball and pinch the end together, flatten slightly. Dust the work surface with flour, roll the stuffed dough thin. Smear with little ghee or oil one side. Cooking Heat a griddle or pan. Put the smeared ghee side down. Cook 2 minutes and flip the other side and cook. When polis are roasted (get some brown spots) remove from pan. Wrap them in foil and store it. Simply warm in microwave before enjoying with ghee or milk.

Included a slide show of making poli/holige

இனிய தமிழ் புத்தாண்டு