ಒಳಿಗೆ / Olige / Puran Poli

Olige, also known as Obattu, is the sweet we make for Varamahalaksmi festival. This is the main item for this festival. It is a very long & time consuming procedure but it is worth the effort. My husband loves all the sweets but this is one sweet he likes a lot. All of his relatives remember him whenever they make this sweet. Our daughter too is following his footsteps :-). So I try to prepare once in a while.

Ingredients:

ತೊಗರಿ ಬೆಳೆ /Thoor Dhal - 2 cups

ಕಡಲೆ ಬೆಳೆ /Channa Dhal -1/4 cup

ಬೆಲ್ಲ / Jaggery - 2 cups

ತೆಂಗಿನಕಾಯಿ ತುರಿ/ Fresh grated coconut - 1/4 cup

ಏಲಕ್ಕಿ / Elichi / Cardamom - 2

ಮೈದಾ /Maida /All purpose flour - 2 cups

ಚಿರೋಟಿ ರವೆ / Fine sooji - 1/2 cup

ಅರಿಶಿನ / Turmeric - 1/2 tsp

ಎಣ್ಣೆ / Oil - 1/2 cup

Method:

First for the outer covering:

It is called Kanaka in Kannada.

• Mix the all purpose flour & fine sooji together.
• Add little salt & turmeric powder & mix with water till you form a dough.
• Then add oil & start kneading nicely. As you knead it will soak up all the oil. You can add more oil accordingly.
• Cover it with a cloth or plate & keep it aside for minimum of 2 hours.

For the inner filling:

This is called Hoorana in Kannada

• Keep both thoor dhal and channa dhal together for boiling.
• After it has fully boiled drain the water to another container & keep aside.
• In a heavy pan, add jaggery & allow it to melt.
• When the jaggery has melted, add the dhals & boil altogether.
• Then add the grated coconut & elaichi powder to it.
• After the consistency has become thick you can off the stove.
• Then grind all to smooth mixture.
• Take a ball of dough and spread with hand with little oil to your hands.
• Keep a ball of the above mixture and cover with the dough and seal the ends.
• Apply oil to a plastic paper, keep the ready ball on it and roll it like chapati (The plastic and oil prevents it from sticking).
• Fry on hot tava till it gets golden brown color.
• Serve hot/cold with ghee.
• You can also mix this in warm milk & eat. It tastes delicious.
• PS : This can be preserved for ten days outside or in fridge.