Yet another finger licking breakfast from my grandmother. We call it 'ಬಿಳೀ ಹೋಳಿಗೆ' in Kannada which translates to White puran poli! ; here poli is white because 'puran' or the filling is white in color. The filling is made from rice flour and then rolled them off like normal polis. It is relished with chutney and palya (potato curry).
Ingrediants for Puran/filling: (makes 6-8 polis)
Rice flour : 2 cups
Water: 4 cups
salt
Ingrediants for the skin/outer cover layer
Chiroti Rava : 2 cups
salt
Water
oil (I prefer to use Sunflower oil. Any oil that is in use at home for day to day cooking can be used)
Most of you know to make Chutney and Potato Palya so I will not be blogging them.
How to make it:
1. Mix Chiroti rava and salt. Add enough water to make a dough. Dough should be soft like chapathi dough. Pour some oil and knead again till some of the oil is taken in by dough. Pour extra oil on the dough cover it with a lid and leave it aside for 30 mins.
Ingrediants for Puran/filling: (makes 6-8 polis)
Rice flour : 2 cups
Water: 4 cups
salt
Ingrediants for the skin/outer cover layer
Chiroti Rava : 2 cups
salt
Water
oil (I prefer to use Sunflower oil. Any oil that is in use at home for day to day cooking can be used)
Most of you know to make Chutney and Potato Palya so I will not be blogging them.
How to make it:
1. Mix Chiroti rava and salt. Add enough water to make a dough. Dough should be soft like chapathi dough. Pour some oil and knead again till some of the oil is taken in by dough. Pour extra oil on the dough cover it with a lid and leave it aside for 30 mins.
Chiroti rava looks like this.........
2. Bring 4 cups of water to boil with salt. When water starts boiling add rice flour and let it boil for 7 mins on low flame.
3. Switch off the stove after 7 mins and mix riceflour and water thoroughly. At this stage you can see lumps when you mix it. Do not panic. Cover the vessel with a lid and leave it aside till the mix cools down.
4. Take the warm rice flour mix in a polythene and knead the mix to make a soft lumpless dough.
5. Remove and make orange sized balls .
6. Take a lemon sized chiroti rava dough and spread them using fingers. The dough is stretchable so there would be any problem while doing this.
7. Place one rice flour ball and fold in the skin as shown in the picture.
8. Apply some oil on the closed ball and press it gently to make it flat.
9. Roll them off with a rolling ping pin like chapathis/polis on a laminated paper. Smear oil to the rolling pin to roll them easily.
10. Place the rolled poli on the hot tava with the paper as shown in the pic. Take the paper away and use it for next poli.
11. Fry it on both sides and serve with chutney and Potato Palya/sabji
12. You can make masala poli like masala dosa too...like this
13. Eat and Enjoy!!!! :-)
14. Forgot to post this picture :(
Check out other authentic Karnataka cuisine on my blog too. To name a few Akki Rotti, Chitrana, Badanekayi bajji, RiceFlour Pooris, Mysore Bonda, Hurulimalake Huli, Hurgalu.
Happy Cooking for RCI-K.
35 comments:
Is this too complicated?? Or is it simple? Looks yummy
It is something new to me. Nice entry. Viji
@ Raaga,
To me it is not complicated. Total cooking time is 45 mins to 1hr and what ever I make at home takes 1hr. So it is easy! :))
@ Viji,
Try and see Viji it tastes yumm. Ageold, traditional dishes never fail to tantalize our taste buds.
looks delicious..i feel like eating one right now.
Bili Obbattu!!! YUM!!! Lakshmi, you blew me away!:))
You know I remember eating this many many yrs ago at my Mysore ajji's (dad's mom)home, but totally forgotten it. It's not that complicated, just like making Holige with different Hoorana, but very unique indeed.Thank you so much.I will proudly display it next month.Hugs. Bring them on baby! :D
Hey, that is totally new to me!!! Good one...
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@ Rajitha,
Common dear take them before i finish it off! ;))
@ Aruna,
namma hosa ruchigala naduve hale aduge marethu hogthivi alwa? ;)) nimma/namma ajji kalada thindi idu..nanna all time favorite!:))
Thats a white beauty! Nice entry. :)
@ Asha,
Thanks Asha. I can see these mouthwatering dishes are becoming very rare. I am happy that you remembered it. I made sweet holige with it, but wanna blog them later. Hugs to you too...
Oh bili obbattu! Tasted this in some of friends homes. These authentic dishes always facinate me! Thanks lakshmi for sharing.
lakshmi, is there an english word for 'chiroti'?
@ Latha,
I am glad you have tasted it.
@ Coffee,
Nice to see you here Coffee.
@ bee,
Chiroti is a sweet dish that is very popular in Karnataka. All I can translate Chiroti rava to English is fine semolina. But I am sure Indian grocery stores sell them. It is the main ingrediant of rava kesari which is served in temples. I hope you get it. Will post the rava pic in a day or two.
White Puran Poli is something new ! Looks delicious!
We too make chirote in Maharashtra...i did not know that it is a popular dish in Karnataka as well. They are the layered puff pastry kinds sweets that are dipped in sugar syrup, right?
Wow, it may be easy for you, but for me it looks plenty complicated. But I would love to eat some. I wish we had some good Mysore restaurants aroung.
That looks lovely!!! And new to me!
Oh wow Lakshmi great authentic entry...Never made bili holige but have tasted at my friend's house. looks delicious.
Bili HoLige? modalane sala keLodu idu! accha karnataka aduge na idu?
Very authentic dish!
wow! lovely looking poli :) i think that chiroti rava must be fine rava, something that can be knead into a dough! very new recipe for me.
I love polis. The only kind I've tasted are the brown ones. This one is new to me. Looks great!
Oyi! I claim I'm a hard core Karnataka girl, yet I had never heard of this! We make rotis from just the cooked rice flour..never imagined one would make "poli" with it. And yeah, you have a lot of patience! :)
Savory filling in a savory wrap is new to me. Nevertheless, looks super soft.
@ tee,
Yes they are layered pastry dipped in sugar. Most of the times I get confused with pheni and chiroti :)) Pheni is also a layered pastry but served with hot badam milk. Do you make Pheni in Maharastra?
@ Saju,
Unfortunately restaurants do not serve them. You should have a dear mysore grandmother at home to cook them for you or a foodie like me ;)who is obsessed with authentic dishes.
@ Manasi,
Thanks Manasi.
@Madhu,
Glad to hear you have tasted it. Thanks Madhu for dropping by.
@ Manjula,
howdu madam idu Kannadadavra adige. Omme maadinodi. Biliholige madidre sihi holige freee! that was my ammas slogan! sihi hoorna madalu samaya jaasti hidiyolla antha.
@ Richa,
Yes girl. It can be knead into a dough. Variety of dishes are made out if this rava. Let me see if I can blog them all ;))
Yummy recipe, Lakshmi.
My m-i-l makes something similar...though for the kanaka, she uses a regular wheat flour dough and not with chiroti rava. Must try out your version.
Thanks for sharing !
@ Roopa(KitchenAromas)
Hahahaaa Roopavre there are many more which I and you are not aware off. So I am still learning from my Ajji, MIL and MIL's MIL...;))
@ Suganya,
You can even wrap sweet puran in this wrap. I hope I could have shown it here. They are crisp outside and soft inside. A total feast to your taste buds!
@ AV,
Try using chiroti rava, your holige/obbattu will be very crisp outside and soft inside.
This is v new to me. Nice entry, simply loved it.
Very nice step by step information. You make this ball from rice flour is new for me. Thanks for sharing.:)
@Kajal,
It is very authentic dish of Karnataka. Try them to taste them. They taste different and good.
yes even I remember this my grandma used to make it with chicken curry. Nothing u can compare to that combination.
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