BELE OBBATTU

   
                                                                     ಬೇಳೆ  ಒಬ್ಬಟ್ಟು

Obbattu,Holige,Puran Poli ,these names are called in different regions.but the main ingredient used is
channadal & jaggery,little tricky but in another way it is easy to make ,why i am telling is actually two three times tried to make this sweet but i was failing i don't no where i was wrong,then i asked
my mom she explained me proper way of making so this time on Gowri festival i made it it came out
very well :-). So here is the recipe....


Things used

For Hurana ( stuffing)

1 cup channa dal
3/4 ( little less than) toor dal ( optional)
1 cup & 2 tbsp grated jaggery
2 pods of elachi
3/4 cup grated coconut


For Kanikya ( outer cover)

1 cup maida
1/4 tsp turmeric powder
Pinch of salt
1/4 cup chiroti rava
1 tbsp ghee
Water as needed for making dough
Oil as needed for soaking the dough


Method of making Kanikya ( outer cover)

1. In a bowl take maida,chiroti rava,ghee & turmeric & mix

2. Add little by little water & make soft & pelable dough,& knead it for 5 minutes

3. After making dough pour some oil to cover the dough & keep aside for 30 minutes to 1 hr.

Method of Hurana ( stuffing)

1. Firstly,soak channadal & toor dal for 1 hr & cook until it is soft

2. Grate jaggery & coconut & keep ready

3.in mixer first grind grated coconut  &  then add jaggery & give a pulse then lastly add cooked dal ( before adding dal remove the water completly,don't throw the water,from that you can make  rasam)& grind ( this should be grinded without adding any water)

4. Take grinded mixture in a pan & bring to cook & cook until it forms like whole one ball dough & leaves the sides of the pan.

5. Now make the both Hurana & Kanikya into equal balls & keep

6. Keep ready chapathi maker & roller & plastic sheet or banana leaf ir holige paper ready

7. Take one ball of dough of kanikya & spread it on the plastic sheet & take a ball of hurana & keep in the middle of kanikya & cover the outer cover like which we make in stuffed paratha or modak.& keep & cover with another sheet of plastic & roll to round circle using chapathi roller.

8. Heat tava & cook all obbatu both the sides & until golden brown.

9. Serve hot with smering ghee on it.


Notes: 1. don't add water while grinding otherwise it will be hard to make one stuff

              2. Adding toordal is optional ,if you add toordal obbattu will become little crisp,if you don't want crisp you can add only channadal

             3. Don't throw the dal cooked water from that you can make 'obattina saru' or ' holige saru'
this is also very tasty rasam but little sweet.

              4. Kneading of kanikya is very important then only you can get soft obbatu's


Step by step of making obbattu