- 1. In a bowl, add maida, turmeric powder, wheat flour and water and mix it. 2. Now add 2½ tbs oil. Just press it and spread it all over. Let this oil float on the top of the dough. 3. Cover this and let it soak for 2 to 3 hours. 4. Thoroughly wash Toor dal and add 3 cups of water. Cook it in the pressure cooker. 5. Allow the cooker to whistle 3 to 4 times and turn off the heat. Let it cool completely. 6. Once the cooked dal has cooled completely, Strain the water and keep it aside. 7. To the cooked dal add coconut, jaggery, a and mix well. Put this into the mixer jar and grind it into a fine paste. 8. Transfer this to a thick bottom pan, and add jaggery and keep this on the medium low heat. 9. Once the filling has cooled down completely, make lemon size balls. With our measurements, we can make around 16. 10. Now grease the left hand fingers, and take small amount (1/4 size of the filling) of dough. 11. Spread this out on the greased fingers to make it flat. 12. Put one of the filling balls in the center, cover it with the dough. Squeeze out any extra dough. 13. Dip this in the maida. Use a generous amount of flour. 14. Now roll this like a roti/chapati, as thin as possible. Don’t hesitate to dip in the flour as and when needed. 15. Now put this rolled holige on the skillet. Once you see bubbles, flip it to the other side. 16. After a few seconds, it will be done. Spread a little bit of ghee/oil on the top and take it off the skillet. 17. Repeat the same procedure for the remaining sweet fillings. 18. Now the obbattu/holige ready to eat. Eat it with ghee, milk, or mango seekarane.
Obbattu /Holige is a vey popular, traditional sweet we prepare for Ugaadi/New year.
Holige Recipe | Obbattu
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#FoodismSummerBonanza
By Archana P S
Mar, 28th
654
Servings
10 persons
Cook Time
40 minutes
Ingredients
6
- 8
Ingredients
- 1 cup maida / all purpose flour
- 2 ½ tablespoon oil
- ¼ teaspoon turmeric powder
- ½ cup + 2TBSP water
- 1 cup Toor Dal
- 1½ to 1¾ cup jaggery
- ¼ cup fresh coconut
- ½ teaspoon cardamom powder
Instructions
Notes/Tips
Here in this recipe I am using toor dal, but this holige can be prepared using channa dal also.
