Bele obbattu / holige
Ingredients
Toor dhal ( togari bele)—2 cups
Channa dhal (kadale belle)—1/2 cup
Jaggery powder( Bella// gud)—2 1/2 cups.
Jai kayi ( nutmeg) —1/2
Cardamom pods ( ellaki)—4 to 5
Cloves (lavanga)—2 to 3
Grated coconut—1/4 cup ( optional)
Chiroti rava (fine sooji)—2 cups
Maida—1 cup
Turmeric powder( arisina// haldi)—1 teaspoon
Salt—a pinch
Oil —3 to 4 tablespoon
Water.
Grind cardamom,clove and nutmeg to fine powder or crush in mortar.
Method for making dough( kanaka) for the outer covering
In a mixing bowl take chiroti rava,maida turmeric powder ,pinch of salt and oil.
Mix well together.
Now add in water little by little and prepare a soft and sticky dough.
It must be much softer than chapatti dough.
Add more oil and knead well.
Cover this and let it soak for 2 to 3 hours.
You can knead the dough in food processor for more softer dough
Method for making hoorana ( sweet filling) stuff
Now thoroughly wash both toor dhal and channa dhal in water.
Soak them in different containers for 1/2 hour.
Now transfer them to a pressure cooker and cook them for 2 whistles.
Turn off the heat and let it cool completely.
Once pressure reduces and dhal cools completely strain the water from cooked dhals
Now add in jaggery powder and keep back on heat to melt jaggery .
Turn off the heat.
Let it cool for a while.
Now grind the dhal,jaggery mix using a mixer grinder or wet grinder.
You can add coconut grated at this stage.
Grind until smooth .
Transfer the ground paste to thick bottomed kadai ,add powdered cardamom powder,clove and
nutmeg powders ,mix well
On medium heat start stirring the hoorana or stuffing.
Continue stirring until the excess water content is dried.
Do not make it very dry as it will become hard once it is cool
Switch off the stove.
Let the stuffing cool .
Now make big lemon sized balls .
The balls should be soft and stiff.
Now method to make obbattu
Now grease the hands.
Now take kanaka knead well once again
Make small lemon sized balls from the kanaka dough .you can not really make balls.
You need to pinch and take a small portion .
Now spread this out on the greased palm and make it flat round .
Put one of the hoorana ( sweet filling) ball in the centre .
Cover it with dough
Now grease a parchment paper or banana leaf or plastic sheet.
Now roll the dough like a chapati or even you can pat it using oil greased fingers.
Heat a skillet or iron tava ,once hot enough,transfer the rolled obbattu on the tava carefully.
Slowly pull out the parchment paper.
Tava should be medium heat.
Wait till it cooked and you will see bubbles and it slightly starts puffing and flip on the other side.
When you see brown patches here and there it is done.
Take it out of skillet
Now obbattu is ready to serve.
