Obbattu


obbattu


Obbattu, also known as, among others, holige, bobbatlu, or puran poli, is a traditional sweet dish typically made on the day of some festivals. These include Vara Maha Lakshmi Vrata, Gowri Vrata, Ugadi, Vijayadashami and Diwali. The recipe that follows on how to make obbattu is easier and faster than the traditional method of preparing the holige.

In the traditional method of making holige, you need to fry the dals and the jaggery. It is a time-consuming and an effort-intensive step.

The benefit of the regular way of making obbattu, however, is that you can store this sweet dish for more days at room temperature.

This obbattu recipe uses coconut gratings as one of the main items for the hoorana / filling. The gratings add to the taste of the holige. The negative thing of using this ingredient, however, is that you cannot keep the obbattus at room temperature for more than a day.

A key point of how to prepare holige, using the method that follows, is that the hoorana / filling will be softer.

Do you have to use both the chana and toor dal to prepare the hoorana? If you wish you can use any one of the dals. The taste though would be better if you use both the dals.

Turmeric which is an ingredient of this sweet dish gives not only the color, but also a healthy dimension to this food.

Food Fact
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Turmeric is said to prevent blood clots. Read What are the Benefits of Turmeric, in the blog, for more info on the medicinal values of this spice.

Eat or serve obbattu when it is hot.

Pour a teaspoon or two of ghee on this sweet dish and relish. The experience of eating hot holiges with ghee will remain fresh in your mind for a long time!

obbattu saaru
It is quite common to make obbattu saaru from the liquid that remains after cooking the chana and toor dals.

Obbattu saaru, also called as holige saaru, is a tasty sambar. It can be used with ragi mudde and or rice. Some also drink the saaru after a meal, because the saaru is said to improve digestion.






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Quantity: 6-7 Obbattus

Ingredients:

For Filling / Hoorana:

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
8. Water

For Dough / Kanaka:

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
5. Oil
6. Water

How to make the Dough or Kanaka?


obbattu video

1. Sieve maida, fine rava, turmeric and salt together.

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2. Make soft dough using water.

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Coat with little oil.

Cover and keep aside for 1 to 2 hours.

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3. Knead the dough with your fingers till it becomes soft.

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TIP
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.

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Go to Step 4.

If the dough breaks, add little water, knead and test again.
4. Pour 1-2 teaspoons of oil on the dough and spread the oil across the surface.

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Set aside for at least 1/2-hour.

Dough is ready.

How to make the Filling or Hoorana?


1. Wash chana dal and toor dal, each separately.

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Add about 1/2 a cup of water.

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Keep aside for about 1 hour.

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2. Pour the soaked chana dal and the water used for soaking into the pan of a pressure cooker.

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NOTE
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.

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3. Set the flame to low.

Cook the chana dal till one whistle of the cooker.

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Cooked dal
4. Strain the water in the cooked dal to a utensil. Leave the dal in the sieve.

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Pour the strained water back into the cooker.

Add the soaked toor dal along with the water used for soaking.

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5. Cook on low flame.

Switch off the stove as soon the pressure builds up in the cooker.

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Cooked toor dal

There is no need to cook the toor dal till it is soft, cook only till the dal breaks.

IMPORTANT
Ensure the cooker does not build up too much pressure. Otherwise, the toor dal becomes soft. 
6. Transfer the chana dal to a utensil.

Strain the water in the toor dal to a utensil.

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IMPORTANT
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.

NOTE
You can use the strained water for making obbattu saaru.
7. Add toor dal to the utensil containing the chana dal.

Add jaggery, coconut gratings and cardamom powder. Mix.

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8. Grind to a paste without adding water.

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Transfer to a utensil.

TIP
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.

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Hoorana or filling is ready.

How to Prepare Holige?


1. Make obbattu, holige, puran poli or bobbatlu from kanaka and hoorana.

Here are the steps to make the obbattu or holige.

obbattu_final


TIPS How to make Obbattu?
1. Make the obbattu, holige, puran poli or bobbatlu, as soon as you make the hoorana. 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.
4. Cook dals in a utensil, if pressure cooker is not available.

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.

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