Also know as: Holige, Vedmi, Obbattu, Poli, Puranachi Poli, God P, Pappu Bhakshsalu, Bobbatlu.
More famous in the states: Maharastra, Gujarat, Goa, Karnataka, Andhra Pradesh, Kerala, Telangana, Northern Parts of Tamil Nadu.
- 300 grams channa dal (yellow gram)
- 300 grams jaggery (Gud)
- 1 tsp green cardamom powder (elaichi powder)
- 150 grams plain flour/all purpose flour
- 3-4 tbsp ghee (clarified butter) (as required)
- Warm water (to knead the dough)
- Boil dal in plenty of water till soft but not broken.
- Drain dal well and let it rest for 10-15 minutes.
- Grind dal completely.
- Mash jaggery till lumps break down completely.
- Mix jaggery well into dal.
- Put this mixture in a heavy pan and cook till a soft lump is formed.
- Take care to stir continuously, otherwise dal will stick to bottom of the non-stick pan and will get burned.(If not using non-stick pan then better adding dal and jaggery mix to non-stick pan add 3-4 tbsp ghee to the respective not-stick pan)
- Keep aside and add cardamom powder to it.
- Mix 3-4 tbsp ghee, flour, add enough water to make a soft dough.
- Take a medium sized ball of dough, roll it.
- Place same sized ball of filling in centre, seal edges of rolled dough(to which filling is placed at center of it) in such a way that all edges come together and press it over the filling in such a way that you end up in making medium-large sized balls.
- Re-roll carefully.
- Shallow fry on griddle/tawa from both the sides until golden-brown.
Note: Can be refrigerated for a week.
Khud Khao, Sabko Khilao 😀