Ubbati or Puran poli is a sweet flat bread stuffed with a sweet lentil filling made from husked split Bengal gram (chana dal ) and jaggery . This dish is popular in Maharashtra and also known as Holige , Obbatu , Boli in Karnataka and other parts of South India . This is made during festivals like Ganesh Chaturthi , Diwali & Holi . Today I have made Ubbati with chana dal and sugar filling . Ubbati is to make but it takes time . So we can prepare the dough and filling in advance . Store in freezer . Just before making , take it out , defrost and make as much as you need .

Ingredients :

For outer covering :

1 . Maida ( all purpose flour ) – 1 3/4 cup + 2 tbsps for dusting.

2 . Turmeric powder – 1/4 tsp .

3 . Oil – 2 tbsps .

4 . Salt a pinch .

5 . Water – 3/4 cup ( adjust accordingly ) .

For stuffing :

6 . Bengal gram – 1 cup .

7 . Sugar – 1 1/2 cup .

8 . Cardamom powder – 1 tsp .

Method :

For outer covering :

1 . In a mixing bowl add maida , salt and turmeric powder , mix it well . Now add water little by little and knead a soft pliable dough . Then add 1 table spoon of oil and knead again for 3 – 4 minutes . Add 1 table spoon oil over the dough and rest this in closed container for 1 – 2 hours .

For Stuffing :

2 . Wash the chana dal and cook it in a pressure cooker with 4 – 5 cups of water .

3 . Take 3 – 4 whistles and simmer it for 20 minutes and cook .

4 . When the pressure releases open the lid and check if dal is cooked properly . It should be very soft and get mashed when you press it between two fingers . Only then it becomes easy to grind it to consistency without lumps . If not done take two more whistles in pressure cooker .

5 . When cooked well drained the water completely ( use this water to prepare saru ) . Allow it to cool .

6 . When cooled down completely . Grind in a blender to smooth paste without adding water .

7. Transfer this paste along with sugar to a heavy bottom kadai. Cook it on medium flame till all the sugar has melted well. Keep stirring to avoid the dal getting burnt below.

8. Lower the flame and continue cooking till the dal thickens and leaves the side and comes to a mass consistency. To check the correct consistency of the Stuffing just touch it with wet hand,if it sticks to your fingers it needs to be done. Add cardamom powder mix it well and keep aside for cooling.

How to proceed:

9. Now prepare equal sized balls from outer covering, cover it with lid .

10. Prepare equal sized balls from stuffing also, when it is still warm. These balls are slighter bigger than outer cover balls, cover it with lid.

11. Now take one portion of the outer covering in hand and flatten it.

12. Now place the ball of the stuffing at the center of outer cover.

13. Now start sealin the stuffing and fold over the dough from all sides to cover the ball evenly from all sides.

14. Now roll on the stuffed ball on your palms to make it into a full covering to the stuffing ball.

15. Flatten a little bit and dust it and roll it in maida.

16. Start rolling it carefully ( with the sealed edges facing you till it is done ) use flour as required for dusting. The final size of the rolled bread is of the approximate size 10 – 12 centimetres in diameter.

17. Fry this ubbati on a tawa, on medium flame without oil. Fry it on either side until brown spots are formed.

18. Transfer it on paper towels, this will prevent it from getting soggy.

19. Prepare all ubbatis in same way.

20. Serve this with ghee