Whole Wheat Moong Dal Puranpoli / Holige


Sweets are always welcome at our place. And Puranpoli is one of our favorites. So far, you have read about
Chana Dal Puranpoli and 
Narala Ubbati (Coconut Puranpoli). Let me introduce you to a third kind.. moong dal stuffed sweet flatbread - Moong Dal Ubbati or Puranpoli.

Whole Wheat Flour/Atta - 1 1/2 cups
Whole Milk - 3/4 cup
Olive Oil - 2 tbsp
Turmeric/Haldi - 1/4 tsp

Mung Dal Stuffing:
Mung Dal - 1 cup
Light Brown Sugar - 1 cup
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands

How to cook Moong Dal Holige:
Make Dough:
  • In a mixing bowl, add whole wheat flour, turmeric and oil or ghee/clarified butter. Mix well. Now add milk, little at a time, and knead well to form a soft dough.
  • Cover the bowl with plastic food wrap and let it rest for about 30 minutes.
  • Using all purpose flour/maida will make the puranpolis more soft. Both milk and oil will help in softening the puranpolis.
Food Mill
Food Mill for Puranpoli
Make Moong Dal Stuffing:
  • Soak moong dal in water for 15 - 20 minutes. Crush the cardamom seeds and saffron in a mortar pestle to a fine powder.
  • Wash moong dal well. Cook dal in enough water until it gets soft. Dal must not be too soft or mushy. Use a strainer to drain the water from cooked dal. 
  • Mash the cooked dal well. I used a Food Mill as a Puran Yantra to mash the cooked dal.Heat a thick bottom vessel. Add mashed dal and light brown sugar. Traditionally, jaggery or gud or gul is used as a sweetener for puranpolis. If you like the puranpolis less sweet, use 3/4 cup brown sugar or jaggery. Cook at low flame until moisture is lost. This part is a little tricky, because the stuffing must not be too dry. Turn off the heat and add powdered cardamom and saffron. Mix well and let it cool. This sweet stuffing is called as Puran.
If the stuffing turns too dry, sprinkle few drops of milk.
Preparing  Puranpoli:
  • Divide the dough into 10 round balls. Make 10 round balls of the moong dal stuffing as well.
  • Roll each dough ball big enough to hold the stuffing. Place one stuffing ball in the center and gather the edges to form a round ball again. Let the stuffed balls rest for a minute or so.
  • Sprinkle some flour on the work surface/wooden board. Apply some flour to the rolling pin as well. Roll each one as thin as possible. You can use oil for rolling as well.
  • Heat a griddle/tawa and roast both sides of each rolled puranpoli until small brown spots appear.


  1. Wholesome and easy to digest puranpoli. Wonderfully prepared.

  2. These looks perfect! We all love puranpolis at home and will definitely give this a try!


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