Tur Dal Holige Recipe I Thogari Bele Holige/Obbattu I Puran Poli
Holige is an authentic sweet prepared on festival days like Ugadi, Vara Maha Lakshmi Vrata, Diwali and a common sweet for most of the family occasion/ceremonies. It is also known as obbattu or obattu, bobbatlu, or puran poli. Tur dal, jaggery, cardamom powder is used to make stuffing. Obbattu saaru, also known as holige saaru, is a delicious sambar made by adding aromatic spices from the stock of Dal. A key point about the obbattu saaru recipe is that the toor dal serves two purposes: The liquid that remains after cooking the Tur Dal is used for making saaru and the dal is used for preparing the Holige.
Ingredients:
Ingredients – to prepare Horana(stuffing)
Tur Dal – 2 cup
Jaggery-2 cup (grated)
Coconut – 1/2 cup (grated)
Cardamom – 5 no’s
Ingredients to prepare the dough –
Maida or all purpose flour – 2 cups
Turmeric powder – 1/2 Tsp
Water to knead
Oil – 1/4 cup
Method:
To make Outer Layer –
Sieve Maida, add it to a bowl, add turmeric, toss it and add little by little water, knead it to a soft dough without lumps in it. The consistency of the dough must be little soft than a chapati dough. Once the dough is ready, now add 1/4 cup of oil, knead it nicely for few mins. Rest it for 3 hrs covered to get soft Holige.
To make stuffing –
Take a wide heavy bottomed vessel, add 2 liters of water in it, bring it to boil, when it begins to boil add rinsed Tur dal to it, boil it.
It takes 15 min to be done/cooked. Take care the Dal must not be mushy/overcooked. when the Dal is almost cooked/ done, drain the stock in a colander, collecting the stock in a vessel which can be used to make Holige Saaru.
On a low flame add grated/crushed jaggery and cardamom and mix well, cook till the jaggery melts on a medium flame.
Now add shredded/grated coconut
Give a good mix, stir for 5 to 6 min on a medium flame. Then switch Off the flame. Allow the mixture to cool for a while, then transfer the mixture to a wet grinder/blender.
Make a fine paste without adding water.
Once it is done, transfer it to bowl/vessel.
To Make Holige/Puran Poli –
Make the equal size of ball of a lemon size with the prepared stuffing. Keep the prepared dough handy to start.
Take a butter paper /plastic sheet /banana leaves grease it with oil,
Take a small portion of dough about a lemon size, flatten into a round shaped roti, keep one stuffing ball cover it.
flatten into a round shaped roti by gently tapping on it,
Heat a flat pan grease it with oil
Remove gently flatten thin Holige from the plastic /butter paper, it comes out easily, put it on the greased hot pan
Cook in a medium flame till it turns to golden brown in color,
Flip to the other side apply oil around it cook till golden brown, remove and keep aside, continue the same procedure for remaining mixture.
Delicious Holige/Obbattu is ready to serve, serve hot with a dollop of Ghee/warm milk to enhance the taste.
Note –
Traditionally/seasonally more often served with Mango Sikarne a dish prepared with squeezed ripe mango with milk, sugar/jaggery.
Holige can be preserved for 1 or 2 days. It tastes good when it is hot/cold.
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