Traditional Sankranti Recipes- Part 2

Puran Poli Recipe (Bobbatlu, Holige) - Swasthi's Recipes

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In this particular segment, we will have a look into a few more traditional dishes that are made for the onset of Sankranti. Let us check the different recipes in this segment:

Lemon Rice- also known as Chitranna

Chitranna or lemon rice is usually done for Sankranti. Let us check out on how the recipe is being doled out:

Ingredients Used:

  • Juice from a squeezed out lemon
  • Raw rice- 1 cup
  • Asafoetida or Hing powder- 1 tsp
  • Chilis- diced or sliced
  • Ginger flakes- finely grated
  • Turmeric- 1 tsp
  • Salt- 1 tsp
  • Curry leaves- 5-10 strands
  • Fried groundnuts- ½ cup
  • Water- 2 cups
  • Mustard seeds, jeera, urad dal seeds, chana dal- 1 tsp each for sauteing

Method of Preparation:

  • Pressure cook rice for about 2 whistles or so. For one cup of rice, you can use two cups for water.
  • Now, let us begin to temper. Take a medium sized skillet. Pour oil into the tawa. Once the oil heats up, add mustard seeds, urad dal seeds, chana dal. Once it splutters, add fried groundnuts, hing powder, curry leaves, turmeric powder, chilis, ginger gratings and allow the skillet to remain on the stove for about 5 minutes. Keep on a lower flame as you do not want the saute-ingredients to burn.
  • Add rice to the sauteed tawa. Nicely get it mixed. Squeeze the lemon juice into the same. Give the ingredients a neat mix. 
  • Add salt desirable for taste. Serve hot. You can garnish with corriander leaves and fried papads/ fryums that go well with lemon rice. 


We call it the sweet stuffed paratha. This delectable sweet is called holige/ obbattu or puran poli. The sweet is a good accompaniment to the South Indian platter that is spread across a banana leaf. Let us check out the recipe right away:

Ingredients Used: 

For the dough

  • Wheat Flour- 2 cups
  • Maida- 1 cup
  • Salt- 1/4th tsp
  • Turmeric powder- a pinch of it
  • Oil- 1 tbsp
  • Water water- 1.5 cups
  • Oil- 2 tablespoons

For the puran stuffing:

  • Chana Dal- 1 cup (Soaked in water for 2 hours or so)
    • Jaggery powder- 2.5 cups (For diabetic patients, you can reduce the jaggery content to two cups)
    • Ghee (Emkay based Vegan ghee)- ½ cup
    • Turmeric powder- 1 pinch of it

    Method of preparation:

    • Firstly, take a large glass bowl. Pour two cups of wheat flour and 1 cup of maida or what we call as the ‘all purpose flour’
    • You must then add a pinch of turmeric powder and a tablespoon of oil. Give all the dry ingredients a nice and an even mix.
    • Add warm water to the dry dough. Add water in batches and knead into a proper dough. You must provide soft punches to the dough in order to have a soft dough.
    • After this step, add one tablespoon of oil. Now, allow the soft dough to rest a while. Meanwhile we will start preparing puran-stuffing.
    • For the puran stuffing, soak chana dal into warm water for about 2 hours or so. You must drain the excess water off. To the container that has chana dal, add a pinch of turmeric powder. Pressure cook for about 3 whistles or so. 
    • Now, gently mash the dal. Take a skillet. Add up the mashed dal and add two cups of jaggery powder. Add vegan ghee at this stage. Keep mashing the ingredients. While you do so, the stuffing will soften eventually forming a smooth paste. Add two more tablespoons of ghee. Keep stirring so that the puran stuffing separates the pan. 
    • The already prepared dough will be super soft. The puran stuffing is also ready. Similar to how to dough up a stuffed paratha is how the process works. Sprinkle some wheat or maida powder on a roti making slab. Take a lemon sized ball of the kneaded dough. Slowly spread over the dough. Take a lemon sized ball of puran. 
    • Close the puran stuffing and the dough. Then, start rolling the dough and stuffing into paratha styled sandwiches. The puran polis should be rolled in a thin manner. 
    • Take a heated up tawa. You can gently brush vegan ghee on the same. Now flip the already done puran polis to one side. Gently flip them to the other side. You can add one more tablespoon of vegan ghee. Finally, both sides turn golden brown.
    • You can prepare as many puran polis as you want. And then store them into air-tight stainless steel containers. 

    Chana Dal Vadas

    Chana Dal vadas are a must-have for any kind of platter. Be it South Indian or North Indian. Crispy dal vadas go well with the festive platter. Now, let us check out the recipe right away.

    Ingredients Required:

    • Chana Dal- 3/4th cup
    • Tur dal- 1/4th cup
    • Oil for frying
    • Grated ginger
    • Two red chilis
    • Salt- 2 teaspoons
    • Asafoetida or hing powder- 1 pinch of it
    • Water- use a cup of it

    Method of preparation:

    • Soak the chana dal and tur dal in a glass bowl for about 2-3 hours. Soak the lentils in warm water. Add two red chilis at this stage. If your guests like spicy vadas, then you can use Kashmiri red chilis. 
    • Post the soak-in period, drain off the excess water and blend the ingredients. Do not blend it high speed. The batter has to be coarsely grinded.
    • Now, the chana dal batter is ready. To this, add two tablespoons of oil, ginger gratings, asafoetida and salt. Give all the ingredients an even mix. 
    • Grease your palm with oil or water. Start preparing flat shaped vadas of uniform sizes. 
    • Heat up oil over a skillet or tawa. The oil heats up in about 5-7 minutes. 
    • Flip over the vadas gently into oil. Now, flip over to the other side. After the vadas turn golden brown, use a tissue paper and drain off the excess oil. 
    • The vadas can be served hot or stored in air-tight containers. 


    These cover the other traditional recipes for celebrating this Sankranti in its grandeur and pomp. Use vegan ingredients and try maintaining your ethics for the sake of animals. 

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