Monday 25 July 2016


It feels great to be blogging again. I haven’t blogged for 2 years now and have really missed it.I was blessed with an angel in January 2015 and have been busy  being a hands mom .While there is nothing to match the joy and bliss of motherhood,sooner or later my culinary passion got the better of me. I am not sure how often I can blog but will try posting recipes whenever possible.

I wanted to post a dessert for my first return post.  The first and only thing on my mind was Ubatti. It has been my favourite since childhood. My grandmas ubattis were the best. This is her recipe. It does take a couple of attempts before you can make consistent shapes and sizes. Sometimes the filling is too much and tends to come out. Other times the filling is just not enough and ubatti will taste blend around the edges. It’s a try and try succeed kind of dessert.

Ubatti or puranpoli is a sweet dish or dessert made with chana dal and maida. Its very popular in Maharashtra and Karnataka .Best served hot with a big dollop of ghee.


Inner filling

Chana dal – 1 cup
Jaggery – 1 cup
Cardamom – 3 to 5 pods peeled and crushed

Outer cover
Maida – 2 cups
Turmeric -  2 to 3 tsp
Salt  as per taste


1.    Boil chana dal in a cooker for 3 to 5 whistles.
2.    Remove excess water and grind it.
3.    In  a wok melt the jaggery .To this add the ground chana dal.
4.    Stir and mix to get a mixture that is soft . You should be able to make balls out of it
5.    Mix the maida ,water ,salt and turmeric powder and make a dough.
6.    Add oil to completely soak the dough and leave it to rest for an hour.
7.    Take small portion of the dough and roll it out to 2 inch round.
8.    Take a small portion of the chana mixture ,roll into a ball and place in the outer cover.
9.    Wrap the outer cover around the sweet chana ball.
10.     Dust it with some maida and roll it out gently.
11.    Heat a tava .
12.    Put the rolled ubatti on it and fry on both sides

Serve hot with ghee.


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