Obbattu /HoLige is a vey popular, traditional sweet we prepare for Ugaadi/New year. Here in this recipe I am using chana dal, but htis holige can be prepared using toor dal also.

Ingredients for making holige recipe:

For making dough:

• 1 cup maida / all purpose flour
• 1 tablespoon whole wheat flour (optional)
• 2 ½ tablespoon oil
• ¼ teaspoon turmeric powder
• ½ cup + 2TBSP water

For making hurana/sweet filling:

• 1 cup(for Holige ) +¼ cup (  For Obbatina saaru/rasam) channa dal /toor dal
• 1½ to 1¾ cup jaggery
• ¼ cup fresh coconut
• ½ teaspoon cardamom powder

Method:

To prepare the dough (kanaka):

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.

For making Sweet filling:

1. Thoroughly wash channa dal and add 3 cups of water. Cook it in the pressure cooker.
2. Allow the cooker to whistle 3 to 4 times and turn off the heat. Let it cool completely.
3. Once the cooked dal has cooled completely, Strain the water and keep it aside.
4. To the cooked dal add coconut, jaggery,a and mix well. Put this into the mixer jar and grind it into a fine paste.
5. Transfer this to a thick bottom pan, and add jaggery and keep this on the medium low heat.

Tip: If you think the jaggery is not clean, melt the jaggery on a low heat by adding little bit of water and then strain it.

1. To prevent burning of the sweet filling or hurana, stir now and then.
2. It usually takes 15 to 17 minutes. Keep on stirring, especially towards end.
3. To test the final consistency, take a spoonful of the filling and try to drop it back. If the filling doesn’t drop immediately from the spoon, then it is the right consistency.
4. Now turn off the heat and allow it to cool.

To make the obbattu:

1. Extra maida/all purpose flour to roll the obbattu
2. 2 to 3 tablespoon oil or ghee
3. Knead the dough for a second.
4. Grease the skillet (preferably an iron one like this one) and keep it on medium low heat.
5. Once the filling has cooled down completely, make lemon size balls. With our measurements, we can make around 16.
6. Now grease the left hand fingers, and take small amount (1/4 size of the filling) of dough.
7. Spread this out on the greased fingers to make it flat.
8. Put one of the filling balls in the center, cover it with the dough. Squeeze out any extra dough.
9. Dip this in the maida. Use a generous amount of flour.
10. Now roll this like a roti/chapati, as thin as possible. Don’t hesitate to dip in the flour as and when needed.
11. Now put this rolled holige on the skillet. Once you see bubbles, flip it to the other side.
12. After a few seconds, it will be done. Spread a little bit of ghee/oil on the top and take it off the skillet.
13. Repeat the same procedure for the remaining sweet fillings.
14. Now the obbattu/holige ready to eat. Eat it with ghee, milk, or mango seekarane.