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The various names for the flatbread include puran puri (પુરણ પુરી) or vedmi (વેડમી)in Gujarati, bobbatlu or baksham or oliga in Telugu, Andhra Pradesh holige or obbattu in Kannada, puran poli (पुरणपोळी) in Marathi, payasaboli or simply boli (ബോളി) in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply ...
The Basava Puranam is a 13th-century Telugu epic poem written by Palkuriki Somanatha.It is a sacred text of the Lingayat tradition. The epic poem narrates the life story of philosopher and social reformer Basava (1134–1196 CE), also known as Basavaṇṇa, Basavēśvara, Basavēśa, and Basavarāja, the founder of Lingayat. [1]
Poli/Puran Poli – traditional type of sweet flatbread; Puri – unleavened deep-fried bread Pulla Attu Sour dosas made with mix of Dosa batter and Maida with Origins in Andhra Pradesh; Radhaballabhi fried flatbread similar to Dalpuri but the filling consists of Urad Dal (Black Lentils) instead of Cholar Dal. Ragi dosa – dosa made out of ...
Wheat is used for making flatbreads called chapati, trigonal ghadichi poli , [2] the deep-fried version called puri or the thick paratha. Wheat is also used in many stuffed flatbreads such as the puran poli, gul poli (with sesame and jaggery stuffing), [16] and satorya (with sugar and khoya (dried milk)). Wheat dough in Maharashtrian house
Sri Suryaraya Andhra Nighantuvu is a Telugu language dictionary. It is the most comprehensive monolingual Telugu dictionary. [1] It was published in eight volumes between 1936 and 1974. [2] [3] It was named after Rao Venkata Kumara Mahipati Surya Rau, the zamindar of Pitapuram Estate who sponsored the first four volumes of the dictionary. [4] [5]
The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.
Boorelu (Telugu: బూరెలు) is an Indian sweet and dumpling made of rice flour stuffed with jaggery mixed dal paste and dry fruits. [1] It is often served hot with ghee. It is called poornam in Telangana [2] and Andhra Pradesh. Poornam preparation follows the traditional methods common to all South Indian cuisines.
The Devanga Purana is the kulapuranam, or mythological history, of the Devanga community. It deals with the life of their legendary founder, Devala Maharshi, and his seven incarnations, goddess (Chowdeswari), rituals and customs. The Devanga community reside in all the south Indian states and also split in north Indian states.