Kobbari sakkare obbattu ( sakkare holige)

 

Ingredients  for dough ( kanaka) outer covering 

Maida ( all purpose flour)—3/4 cup

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

Turmeric powder (arisina//haldi)—a pinch ( optional)

Oil—2 tablespoon + 1 tablespoon 

Water

Method 

Mix maida,rave,arisina,oil  in a bowl .

Add water little by little and mix to form a soft, pliable dough.

( you can also knead it in food processor )

Add 1 tablespoon  of oil and grease the dough and cover and keet it aside for 2 hours.

Ingredients for hoorana ( filling// stuffing)

Grated dry coconut( copra // kobbari)—1 cup

( grate the outer black part ,and take  only grated white part)

Sugar—3/4 cup 

Hurigadale (roasted gram )—3 tablespoon 

Cardamom pods ( ellaki//elaichi)—2 to 3

( you can also add one clove(lavanga) and a small piece of jaikai (jaiphal//nutmeg)—optional 

Milk—1 to 2 tablespoon 

Method 

Take dry coconut,sugar,cardamom pods,hurigadale,cloves,jaikai and grind to a coarse  powder.

Transfer to a mixing bowl.

Sprinkle milk and mix well and make small balls.

Now method for making obbattu 

Now knead the dough ( outer covering//Kanaka) once again for few  more minutes.

Take a small portion of dough,( kanaka)and make it flat with your hand.

Take one ball of hoorana ( filling) and place it in the centre and draw the edges Of the dough from all sides to cover the filling mixture completely and gently roll on a rolling board.

Using maida to dust,roll into round circles using rolling pin.

Now transfer the rolled holige on hot tava or nonstick pan ,sprinkle little oil on obbattu and cook it both sides  on low medium flame.

Once done remove from the pan and transfer it onto a plate.

Follow the same procedure for remaining dough and filling.

Delicious kobbari sakkare obbattu is ready to serve.