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.
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