Bele Holige (Obbattu)

Namaskara !

Want to begin posting recipes  on a sweet note. The most popular South Indian sweet, holige alias obbattu made from dal and jaggery. Very Filling and satiates the hunger ……. It’s a Ugadi special dish and many more festivals….. But I feel holige is one of those sweets which can be eaten….. anytime !

Ingredients: Makes 8-10 holiges.

Hoorna:

  1. Toor Dal -Togaribele- washed and soaked in water for 5 mins – 1 cup
  2. Bengal Gram Dal – Kadalebele – washed and soaked in water for 5 mins – 1 Tbsp
  3. Coconut – Hasi Kobbari – scraped – 1 cup
  4. Cardamom seeds – Elakki – Powdered- from 10-12 pods
  5. Almond Powder -Badam Powder – 12
  6. Jaggery – Mudde Bella – grated – 2 cups
  7. Ghee – Tuppa – 1 Tsp – The hoorna does not stick to the bottom of the pan.

Dough:

  1. Plain White Flour – Maida- 1 cup
  2. Whole Wheat Atta – Godhi Hittu – 1 1/2 Tbsp
  3. Turmeric – Arishina – 3/4 Tsp
  4. Salt – A pinch
  5. Water for dough
  6. Oil – (Preferably Sunflower or vegetable oil ) – 5-6 Tbsp

Method:

1. Sift and mix the 2 flours turmeric, salt 3 tbsp oil and water to make a dough. Finish the dough with the remaining oil. Knead the dough and keep it covered with a wet muslin cloth for 1-2 hours. Covering and setting aside the dough is needed for gluten formation.

2. Drain the water from the dals. Pressure cook (2 whistles) the dals with 2 1/4 cups of water. Remove from the cooker and let it cool.
3. Grind the coconut and the cardamom powder without any water. Put the cooked Dal and jaggery and grind again without any water into a coarse mixture.
4. Heat a pan, add the ghee and then the ground dal-jaggery-coconut mixture. Let it cook for 5 minutes. The mixture will now be in a liquid like consistency.
5. Add the badam powder at this stage. Let all the water evaporate to get a solid mixture.
6. Roll a lemon sized dough in to small poori. To make the holige, keep a pedha sized  (lemon sized) hoorna mixture inside the rolled dough. Close the hoorna by lifting the edges of the dough and secure the edges with plain flour.

7. Roll the holige using a rolling pin (Lattanige) or press it with the ends of the fingers on a greased plastic paper or a plantain leaf.

8. Roast on the tawa with ghee or oil.

To serve:

Hot: With ghee on top of each holige.

Cold: With ghee and Luke warm milk.

Culinary secrets:

  1. The badam powder does the trick. It makes the hoorna absorb water faster.
  2. If the hoorna becomes semi-solid and is not drying up faster then keep under the fan for 10-15 minutes. If there is ample time keep in the refrigerator for an hour.
  3. If the hoorna is too dry, mix in a little milk and add some ghee. Mix the hoorna well. Should work fine.
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Published in: on March 21, 2010 at 4:51 PM  Comments (4)  

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4 CommentsLeave a comment

  1. Welcome to Blogosphere mans! Make a page which acts as a dictionary as well.

    • Thank You!
      Planning to make a category; “Glossary” which will have all the cooking terms 🙂

  2. looks good now

  3. Thanksooo 🙂


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