BELE OBBATTU Or HOLIGE

Bele obbattu or holige called in this name in Karnataka & in Maharashtra it is called as puranpoli,where dal & jaggary mixture is stuffed in maida dough,& rolled & cooked this is sweet dish normally prepared in ugadi & gowri festival.

Ingrediants;

For kanikya or outer cover or dough

2 cup of maida or all purpose flour
Little less than 1/4 cup of chiroti rava
1/2 cup of oil
1/4 tsp of turmeric powder
Pinch of salt ( optional)

For hoorana or stuffing or sweet

1 cup of channadal
1&1/2 cup or more or less deoends on sweetness of jaggary ( dont put less)
Little less than 1 cup of coconut ( grated)
1 tsp of cardamom powder


Method;
This is for kanikya;

1. In a bowl take maida,rava & mix add turmeric powder & salt if adding then add little by little water & start mixing & kneading to soft & pealable dough,lastly add oil & knead for few more minutes & cover it with damp cloth & keep it aside for 3-4 hrs ( this is becaz obvattu will be very soft).


This is for hoorana;
1. Cook chanadal until soft in pressure cooker adding sufficiant water.

2. Grate jaggry & keep

3. Grate coconut & keep ready

4. After dal is cooked cool it for sometime & now firstly grind coconut & add cooked dal & grind lastly add jaggry & grind into smooth.

5. Add elachi powder & mix.

4. In a vesal mix the horana on a low flame until it becomes one mass where you should be able to make balls & stuff.in kanikya.

5. Cool the hoorana for few minutes.

5. Now make equal balls from kanikya & keep ready.

6. As same as kanikya make equal size balks from hoorana also.

7. Now take one kanikya & flatten it on your palms  & stuff one ball of hooran & cover tightly all the sides that hoorans should not come out. ( as much as possible)

8. Now take plastic sheet or aluminium foil & spread the ball of holige as much as thin .

9. Now heat tava & put the aluminium foil with rolled holige & remove slowly & cook on medium flame not too high or low,cook both the sides until darkspots appear.

10. Do the same with remaining dough.

11. Remove and serve hot with a dollop of ghee .