|1.||Chana dal / kadale bele 1/4 cup|
|2.||Toor dal / togari bele / kandi pappu 1/4 cup|
|3.||Coconut gratings 2 tablespoons|
|4.||Jaggery pieces / brown sugar 1/2 cup or to taste|
|5.||Turmeric 1/8 teaspoon|
|6.||Cardamom powder 1/4 teaspoon|
|7.||Oil 1 teaspoon|
|1.||Fine rava / chiroti rava 3/4 of 1/2 cup|
|2.||Maida 3/4 of 1/2 cup|
|3.||Turmeric 1/8 teaspoon|
|4.||Salt 1 pinch|
fine rava, turmeric and
dough using water.
Coat with little oil.
Cover and keep aside for 1 to 2 hours.
the dough with your fingers till it becomes
If you find it difficult to knead, sprinkle little water on the dough and mix and knead.
To test if the dough is adequately soft:
Pull a small portion of the dough upward. If it stretches without breaking, the dough / kanaka is ready.
Go to Step 4.
If the dough breaks, add little water, knead and test again.
Pour 1-2 teaspoons of oil on the dough and spread the oil across the
Set aside for at least 1/2-hour.
Dough is ready.
chana dal and toor dal, each separately.
Add about 1/2 a cup of water.
Keep aside for about 1 hour.
the soaked chana dal and the water used for soaking into
the pan of a pressure cooker.
To cook the dals, you can use a pressure cooker or a utensil.
See TIP #4 for instructions on how to use a utensil to cook the dals.
Add 1-and-1/2 cup of water, turmeric and 1 teaspoon of oil.
the flame to low.
Cook the chana dal till one whistle of the cooker.
the water in the cooked dal to a utensil.
Leave the dal in the sieve.
Pour the strained water back into the cooker.
Add the soaked toor dal along with the water used for soaking.
on low flame.
Switch off the stove as soon the pressure builds up in the cooker.
Cooked toor dal
There is no need to cook the toor dal till it is soft, cook only till the dal breaks.
Ensure the cooker does not build up too much pressure. Otherwise, the toor dal becomes soft.
the chana dal to a utensil.
Strain the water in the toor dal to a utensil.
Make sure there is no water, after you strain, in the toor dal. Otherwise, the hoorana or filling will become too soft.
Set aside the toor dal in the strainer for a few minutes.
Shake the strainer to remove any water remaining in the strainer.
You can use the strained water for making obbattu saaru.
dal to the utensil containing the chana dal.
Add jaggery, coconut gratings and cardamom powder. Mix.
to a paste without adding water.
Transfer to a utensil.
Make a ball from the hoorana or filling. If you cannot make a ball, because the hoorana is too soft, transfer it to a pan.
Fry on a low flame for a few minutes till the mixture thickens.
Hoorana or filling is ready.
obbattu, holige, puran poli or bobbatlu from kanaka and
Here are the steps to make the obbattu or holige.
|TIPS||How to make Obbattu?|
the obbattu, holige, puran poli or bobbatlu, as soon as you
Otherwise, because of the coconut in the hoorana, it might get spoiled
if it is kept at room temperature for more time.
If you wish to make the obbattu at a later time, keep the hoorana in the refrigerator.
|2.||Always make the holiges with the flame set to just above the low level.|
|3.||If you wish to make a large quantity of obbattu saaru, use more water for cooking the dals.|
dals in a utensil, if pressure cooker is not
Here is how to cook the dals in a utensil:
- Bring water to boil. Add the chana dal, turmeric and oil. When the dal is half-cooked, add toor dal.
- Cook till the toor dal is just soft.
|5.||If you have kept the kanaka in the refrigerator, remove the kanaka at least one hour before you want to make the obbattus.|