Holige / Puran Poli / Obbattu

Holige / Puran Poli / Obbattu

First post!!

Holige / Obbattu / Puran Poli is an Indian sweet recipe which is very largely prepared in North Karnataka and Maharashtra region. Holige / Obbattu / Puran Poli is a must have sweet dish for us North Karnataka mandi (people) during festivals. This dish is prepared during festivals like Yugadi, Holi, Ganesh Chaturthi. It is a must in Uttara Karnataka Kannada Brahmin households. Bisi bisi(hot) Holige smeared with ghee and warm milk is a feeling which is equivalent to swarga (heaven). Ghee helps in digesting channa dal / kadli byali which is heavy to digest. A dash of cardamom powder in the filling (hoorna) adds a feeling of warmth to the obbattu/puran poli. This Indian Sweet recipe is a wholesome recipe with a lots of goodness from lentils, jaggery, ghee,coconut, ginger powder, flour and cardamom.

I was not a fan of holiges until I got married. I was introduced to the world of sweets by my husband who is great fan of all Indian sweets especially holiges. He loves to have hot holige with hot ghee on top. And he becomes a child with a new toy when he is devouring the sweet. The excitement in his eyes when he heard the word- Obbattu/ Holige is what inspired me to learn this sweet. I have been making this dish from past ten years now and he is excited to have it every time I make these deliciousness. We do not make it only during festivals but also when we are craving for a sweet dish. We make it as often as once in two months. Plus, during all the major Indian festivals.


If you follow the steps of the recipe carefully and plan ahead, then it is a pretty easy to make. Follow the recipe given below to make Holige and in case you have any doubts, please don’t hesitate to comment below in the comments section or you can use the contact form https://www.dharwadgirlcooks.com/contact/ especially if you are trying the recipe for the first time.


Anupama Amur Pujar
Prep Time 5 hours
Cook Time 10 minutes
Total Time 5 hours 10 minutes
Course Dessert, Main Course
Cuisine Indian, South Indian
Servings 12


  • Pressure Cooker, Mixer/ Grinder, Heavy bottom pan


For the dough

  • 1 cup maida/all purpose flour
  • 1 tsp turmeric powder
  • ¾ cup water
  • 2 tbsp oil
  • ½ tsp salt

For making the hoorna/filling

  • 1 cup kadli byali/channa dal
  • 3 cups water
  • 1.5 cup jaggery/bella
  • ½ cup coconut grated optional
  • 1 tsp ginger powder
  • 2 tsp cardamom powder
  • 2 tbsp Ghee


To prepare the dough

  • In a bowl, add maida, turmeric powder and water and mix it.
  • Add oil and knead the dough, so that the oil floats on top of the dough.
  • Cover it and let it rest for 4-5 hours

To prepare hoorna/filling

  • Wash chana dal and pressure cook it by adding 2.5 cups water for 3 whistles.
  • After the dal has completely cooled, strain the dal and keep the water aside to make holige saaru ( recipe in another post)
  • To this, add coconut and jaggery and mix well.
  • Blend this mixture and add it to a heavy bottom pan and cook it on a low flame by continuously stirring the mixture.
  • Keep stirring for 20-25 minutes until a mushy dough is formed.
  • Now add the cardamom powder and ginger powder to it and mix well.

Preparing Holiges

  • Squeeze lemon sized balls from the dough mixture.
  • On a baking sheet / plastic sheet flatten the dough with hands by applying a little ghee.
  • Take lemon sized ball from the hoorna mixture and place it on the flattened dough. Seal the edges of the dough.
  • Spread the balls by applying a little more ghee and flatten it like a chapati / roti.
  • Now transfer the baking sheet onto a tawa (flat pan).
  • Cook it by applying ghee on both the sides until golden spots appear.
  • Holiges are ready to be served.
  • Take a bite of bisi bisi holige with some warm milk ,ghee and sugar powder. You have now attained moksha!


  • You can increase the sweetness or decrease it by adjusting the quantity of jaggery.
  • If you find it difficult to spread the dough with your hands, you can also roll it with the help of rolling pin by applying a bit of refined flour while rolling.
  • You can refrigerate hoorna and the dough for 3-4 days and prepare fresh holiges whenever you want.
  • The flame should be low- medium while preparing the hoorna and while roasting the holiges.
  • It is very important to rest the dough for 4-5 hours before preparing holiges.
  • While spreading the dough with your hands on the sheet, spread it softly and evenly.
Keyword holige, obbattu, puranpoli, ugadispecial

Check out this Indian Sweet recipe – Holige Obbattu Puran Poli image on my Instagram https://www.instagram.com/p/Bv6BBuelfy9/

Check out more Indian sweets or dessert recipes https://www.dharwadgirlcooks.com/category/indian-sweets/

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