Carrot obbattu ( holige) without coconut

 

Ingredients for kanaka (dough // outer covering)

Wheat flour ( godhi hittu//atta)—1 1/2 cups

Maida—1/2 cup

Salt—a pinch

Arisina (turmeric powder//haldi)—1/2 teaspoon 

Oil—5 tablespoon

Method 

Take all the above ingredients listed for kanaka in a mixing bowl.

Mix well together.

Now add water little by little and start mixing it till you get a soft dough.

Knead well for 5 to 6 minutes.

( you can knead using a food processor)

Cover and let it rest for one hour.

More than one hour is also good enough.

Ingredients for making hoorana (stuffing)

Wash and grate carrots finely.( you may need 2 to 3 medium sized carrots)

(If they are not finely grated then grind it in a mixer grinder jar and then use it)

Carrot finely grated—1 cup tightly packed 

Jaggery powder (Bella//gud)—2 cups

Chiroti rave (fine sooji// semolina)—1 cup

Cardamom pods (ellaki//elaichi)—2

Ghee—1 teaspoon 

Water—1/2 cup

Method for preparing hoorana 

Take a pan or thick bottomed kadai ,add jaggery powder ,grated carrot,rava,water and keep on fire.

Start cooking on medium heat stirring continuously.

When jaggery melts ,the mixture starts boiling.

 It starts to turn thick,keep stirring.

When moisture gets evaporated,add in powdered cardamom powder ,ghee and mix well.

Switch off the stove.

Let it cool completely.

After it cools make lemon sized balls out of it with greased hands and keep it ready.

Now method for making obbattu 

Now again knead the kanaka (dough)again adding a tablespoon of oil for 4 to 5 minutes.

Now pinch a small lemon sized balls from it and keep it ready too.

Now take a dough ( kanaka ) flatten it and place hoorana ( stuffing) and close the dough nicely bringing all the edge at the centre.

Now take the stuffed dough and dip in wheat flour or maida flour and roll it slowly using a rolling pin into round shape like chapathi.

Now heat the tava or skillet or non stick pan on medium flame.

Now place this rolled obbattu on the tava .

Sprinkle little oil and cook for 2 to 3 minutes and flip to the other side.

Sprinkle little oil.

Do not flip it too many times.

Let it cook on both sides.

Remove from the pan and spread on a plate.

Repeat the same procedure for remaining obbattu.

Enjoy hot carrot obbattu with ghee.

Note;;both kanaka and hoorana consistency should be same to prepare perfect obbattu.