Puran Poli! Sweet memories of waiting with excitement as our grandmother rolled them out, one by one. I love them with coconut milk. And you?
Puran Poli, Holige, Obbattu, Poli, Bobbatlu… this delicacy has as many names as variations, from different parts of India. It is one of the special feast recipes prepared during festivals like Ugadi, Diwali, weddings and other special occasions. There are several varieties of Holige depending on the sweet stuffing used like peanut holige, jaggery (sakkare) holige, coconut (kai) holige, tur dal or bengal gram (bele) holige, and sesame seed (ellu) holige. Most people today prepare it using either maida/all purpose flour or wheat flour. But Maida is refined, and causes disease. Today’s hybridised wheat is also being linked with many diseases because of its high gluten content. One way around this is to find and use a non-hybridised, traditional wheat variety.
This is a millet version of the popular puran poli. After many weeks of experimenting, we have perfected a jowar holige! It is slightly more dense than a wheat puran poli, and tastes amazing!
Do try it out!