Ubattu or Poran Poli is a special dish made on Sankranti in many parts of our country.
Ubattu is Karnataka’s version of the stuffed channa dal and jaggery poli which has a sprinkling of grated coconut added to the filling.
So, we at Kitchen Divas decided that we must do a Sankranti Special for this Saturday. I knew that usually all across South India, Pongal is made and in Karnataka Sankranti Ellu (made of jaggery, chana dal, sesame and more) is very popular, but somehow I wanted to make something else. So, I got chatting with my househelp on what is that they make during Sankranti. The first thing she said was “Ubattu”. Ubattu is Karnataka’s version of the Poran Poli of Maharashtra and I decided this is what I am going make.
Poran Poli is known by many different names in different parts of the country. Ubattu in Karnataka, Vedmi in Gujarat, Bobatlu in Andra Pradesh, Boli in Tamil Nadu….To be honest, all of them are not the same. The fillings differ in each state and yet there is a common thread among all of them. For example Vedmi of Gujarat uses tuvar dal in its filling while Poran Poli in Maharashtra uses channa dal. The jaggery is a common thread across all the types of Ubattus in the country.
Poran Polis or Ubattu are usually served with ghee on the top since it is said that the combination of jaggery and dal is supposed to be very hot for the body, and the ghee provides a cooling effect to the overall dish. To be honest, I love a dollop of ghee over anything and this just is an awesome excuse to add some ghee to the already yummy dish!
Other Sankranti/Pongal/Lohri recipes on the blog