{"id":2757,"date":"2017-03-29T22:20:55","date_gmt":"2017-03-29T22:20:55","guid":{"rendered":"http:\/\/wpsite.in\/myvf\/?post_type=recipe&p=2757"},"modified":"2020-12-12T14:44:12","modified_gmt":"2020-12-12T14:44:12","slug":"obattu-holige-puran-poli-a-traditional-indian-sweet-a-sweet-flat-bread-from-south-india","status":"publish","type":"post","link":"https:\/\/www.myvegfare.com\/obattu-holige-puran-poli-a-traditional-indian-sweet-a-sweet-flat-bread-from-south-india\/","title":{"rendered":"Obattu \/ Holige \/ Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India)"},"content":{"rendered":"

A very Happy Yugadi \/ Ugadi \/ Gudi Padwa to all my dear Readers, friends and family. \u00a0Hope the New year brings you all the best in life.<\/strong><\/p>\n

\"Ugadi<\/p>\n

Obattu \/ Holige \/ Puran Poli is a sweet flat bread made during festivals, in south of India.\u00a0 It\u2019s a very traditional Indian Sweet.
\nIt is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa\u00a0and roasted on both the sides using oil or ghee.
\nIt is not just made for festivals but also is made in weddings, House-warming and many more auspicious ceremonies. This flat bread is made by making a sweet filling which is covered by dough and flattened into circles and cooked on a tawa and served hot with a dollop of ghee! Yum Yum\u2026<\/p>\n

\"Ugadi
\nThe Name Yugadi or Ugadi is derived from the Sanskrit word\u00a0<\/strong>Yuga<\/strong>\u00a0means\u00a0<\/strong>Age,<\/strong>\u00a0Adi<\/strong>\u00a0means\u00a0Beginning<\/strong>. \u00a0According to the Lunar calendar of Hindus, the New year begins or falls on the Chaitra Shudhdha\u00a0Paadya\u00a0or the first day of the first Indian month Chaitra. \u00a0This generally falls in the month end of March or beginning of April according to the Hindu calendar. \u00a0People of Karnataka, Andhra Pradesh and Maharashtrians celebrate this festival.
\nIn Karnataka, traditionally we prepare Obattu \/ Holige which is usually prepared with Daal, either Channa or Tuvar and is also made with coconut. \u00a0We also make Holige saaru using some of the filling \/ Hoorna and tastes awesome. \u00a0 I just for a change made it with Poha \/ Avalakki as I had some Red\u00a0Poha\u00a0left over and as it was too little I used it to make this sweet. \u00a0It didn't make much difference and tasted very well and my family loved it!<\/p>\n

\"Ugadi
\nObattu brings back memories and it's so nostalgic when I think about it. \u00a0Every festival especially these big festivals like Sankranthi, Ugadi, Deepavali my Mum was very particular that we should wear new dresses.\u00a0 My sister stitches very well, a\u00a0poor girl every festival she had to stitch 3 (dresses) she used\u00a0to start stitching a fortnight back but wouldn\u2019t finish until the day! she would sometimes sit and stitch all through the night! For us to wear on the festival day! when I think about it now I feel so sorry for her.<\/p>\n

\"Ugadi
\nWe had to get up very early in the morning, I used to draw Kolam (Rangoli), a free hand drawing in front of the house, It was my duty! And help amma in cooking! My youngest sister was the tomboy she used to take her honda and do all the shopping with my dad! It was such fun, first thing amma would do is make the Kanaka (outer covering for the Poli ) as it needs time to soak.\u00a0 A good 3 to 4 hrs soaking helps in the dough to soften up and stretch very well. So, end of the\u00a0story, if you are planning to make Poli soak the dough early in the morning and after you finish all other dishes make obattu in the end!
\nLet\u2019s see how to make this sogasu obattu or Avalakki obattu\u2026,<\/p>\n

\"Ugadi<\/p>\n

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Obattu \/ Holige \/ Puran Poli with Avalakki (Poha) - Ugadi Recipe - A Traditional Sweet Flat Bread From South India)<\/h2>\n
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Obattu \/ Holige \/ Puran poli is a sweet flat bread made during festivals, in south of India. It\u2019s a very traditional Indian sweet. This flat bread is made by making a sweet filling stuffed, which is covered by dough and flattened like a paratha and cooked on a tawa.<\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>1 hour<\/span><\/span> hour<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>6 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>6 hours<\/span><\/span> hours<\/span> 6 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>15<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

For Covering<\/h4>