|1.||Toor dal / togari bele 1 cup|
|2.||Jaggery / brown sugar about one tablespoon less than 1cup|
|3.||Cardamom powder 1/8 teaspoon|
|4.||Turmeric 2 pinches|
|5.||Oil 1 teaspoon|
|1.||Maida 3/4 cup|
|2.||Fine rava / chiroti rava 3/4 cup|
|3.||Turmeric 1/4 teaspoon|
|4.||Salt 1 pinch|
|1.||Sieve maida, fine rava, turmeric and salt together.|
a soft dough using water.
the dough to a utensil. Add water to it, so that
the dough is immersed in the water completely.
|4.||Keep aside for two to three hours.|
|5.||Drain the water completely.|
2-3 tablespoons of oil. Knead
the dough, using your fingers till the dough becomes
you pull-up small quantity of the dough, it should stretch without
breaking. If it does not stretch, add little water and knead
again. The soft dough
is called kanaka.
the dough with little oil. Cover with a
bowl upside down. Keep aside for at least one hour to make soft holiges.
toor dal. Add about four cups of water, two pinches of
turmeric and 1 teaspoon of oil. Cook till the dal is just
tender. Do not cook till the dal is soft.
the water from the dal, using a strainer. Keep aside the water
to make sambar.
the jaggery into small pieces.
the jaggery pieces and toor dal in a thick-bottomed kadai.
After few minutes, turn the flame to low and keep mixing.
Otherwise, the mixture will get burnt quickly.
the mix becomes little watery. After
sometime it becomes thick.
Add cardamom powder. Mix. Switch off the stove. If you are going to use tilter / grinder, set aside the mixture to cool.
this mixture to a paste. This is called
filling / hoorana.
|7.||Transfer the filling to a bowl. Keep this bowl in a utensil containing cold water. Cover the utensil with a wet cloth. This step is not necessary, if you are using a tilter / grinder.|
lemon-sized balls from the filling.
|2.||Take a holige paper or butter paper. Spread little oil on the entire paper.|
your fingers with oil. Take a portion of the dough, which
should be about three-quarter size of a lemon.
Place it on the holige paper.
the dough, so it is the size of a poori.
one ball of the filing in the
center of the dough. Cover the filling completely with the dough, by
lifting its edges and placing them on the top of the filling.
the dough and press it lightly.
the dough into a thin holige,
using your fingers or a rolling pin.
|8.||Heat a tawa. Spread little oil.|
the holige paper which has the uncooked
and place it on the tawa, so the holige will be placed directly on the
the holige paper.
for 1-2 minutes. When the holige color
changes, sprinkle few drops of oil and flip the holige. Cook till both
sides turn to golden brown.
Holige / obbattu / bele holige / bobbatlu / puran poli is ready.
|TIPS||How to make Obbattu?|
|1.||If you are using a mixer for grinding, grind the dal mixture when it is still hot. Otherwise, it will not grind.|
|2.||Always cook the holige on heat, which is a little above the low level.|
|3.||You can decrease or increase the water quantity when cooking the dal, depending on the quantity of sambar you wish to make.|
|4.||For a different taste of the holige, use channa dal with toor dal.|
|5.||If you use an utensil, rather than a pressure cooker, to cook the dal, it could overflow. To prevent this, smear the inner side of the utensil, near the rim, with ghee or cooking oil. Also, insert a ladle / spatula in the utensil.|