Easy Holige Recipe | Bele Obbattu | Bobbatlu Recipe

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 60 minutes
  • Total time: 210 minutes
  • Yield: 20 Servings
  • Category: sweet
  • Cuisine: karnataka

Ingredients

for stuffing:

  • 1 cup chana dal
  • 2 cup water
  • ¼ tsp salt
  • ¼ tsp turmeric
  • 1 tsp oil
  • 1 cup jaggery
  • ½ tsp cardamom powder

for dough:

  • 2 cup maida
  • ¼ tsp salt
  • ¼ tsp turmeric
  • water (for kneading)
  • 2 tbsp ghee
  • ¼ cup oil (for soaking)

Method

  1. Firstly, in a bowl soak 1 cup chana dal for 2 hours.
  2. Drain off the water and transfer it to the pressure cooker.
  3. Add 2 cup water, ¼ tsp salt, ¼ tsp turmeric, 1 tsp oil.
  4. Cover and pressure cook for 2 whistles.
  5. Drain off the dal taking off the water.
  6. Transfer the dal to the mixer jar and grind to a smooth paste.
  7. Transfer the pressure-cooked dal to the kadai, add 1 cup of jaggery, and mix well.
  8. Keep stirring, till the jaggery melts.
  9. Continue to cook till the mixture starts to separate the pan and holds shape.
  10. Add in ½ tsp cardamom powder and mix well. Stuffing is ready. Keep aside.
  11. To prepare the dough, take 2 cup maida, ¼ tsp salt, and ¼ tsp turmeric.
  12. Add water as required and knead the dough.
  13. Knead to a sticky dough, add 2 tbsp ghee, and continue to knead till the dough turns soft and non sticky.
  14. Soak the dough in ¼ cup oil for 2 hours. Keep aside.
  15. After the dough has rested for 2 hours. Pinch a small ball-sized dough.
  16. Place a ball-sized prepared stuffing in the center.
  17. Bring the edges together and pinch off the excess dough securing it tight.
  18. Cover with baking paper and roll in one direction making sure the holige / obbattu is thin.
  19. Now put the rolled holige / obbattu / puran poli over hot tawa.
  20. Allow to roast on medium flame for a minute or till bubbles appear.
  21. Flip over and cook both sides pressing slightly. Also, apply ghee to enhance the flavour of holige.
  22. Finally, serve Holige / Obbattu / Puran Poli with ghee / coconut milk / mango rasayana.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.