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Bele Obbattu
Bele Obbattu or Holige is a traditional sweet delicacy in Karnataka, India. It is filling and delicious. Obbattu is prepared during festivals and special occasions.
Ingredients
Ingredients for the Dough
- 500 grams Maida / Plain Flour
- 2 tbsp Ghee
- Pinch Salt
- 1 tsp Turmeric
- Water as required
Ingredients for the Stuffing (Hoorna)
- 500 grams Chana Dal
- 500 grams Jaggery
- 8 to 10 numbers Cardamom
Instructions
To make the Dough
- Mix all the ingredients for the dough in a bowl. Add water little by little and make a soft dough
- Knead the dough till it becomes soft and rest it for 2 to 3 hours
To make the Stuffing (Hoorna)
- Soak Chana Dal for 30 minutes
- Just add enough water to cover the Chana dal and Pressure Cook on a medium flame for three whistles
- Allow the cooked dal to completely cool
- Grind the dal in a mixer or a food processor to a smooth paste
- In a pan, melt the Jaggery adding little water
- Once the jaggery has melted, add the ground dal into the pan
- Keep Stirring till the jaggery gets incorporated into the dal and in the end, the mixture will come together like a soft dough
- Add the cardamom, give it a mix and turn off the stove. Allow the stuffing to cool.Tip: When you touch the stuffing, it should not stick to your finger. On cooling the mixture, it will become thick and the colour will change.Dough and Stuffing (Hoorna) are ready now. The next step is to fill the dough with hoorna and roll it like a Chapati.
To make Obbattu Balls
- Knead the dough for 5 to 10 minutes or till it is very soft. Divide the dough into lemon sized balls
- Divide the stuffing also into small balls. It should be bigger than the dough portion
- Flatten the dough ball with your hand or roll it into a Poori size. Keep the stuffing ball in the centre and cover the stuffing with the dough. You will get a bigger ball now
- Roll the dough stuffed with hoorna using a rolling pin. Do not roll it too thin or very thick. You can use plain flour for dusting while you roll it
- Heat a tawa on a medium flame and cook the rolled dough stuffed with hoorna on both sides
- The Obbattu is now ready for serving. You can spread little ghee on both sides before serving
