Here is an Authentic Recipe for Kalle Bela Thenginkai Obbattu ( Obbattu or Holige pronounced 'Ho' as in Home 'Li' as in Lip and 'Ge' as in Get), a traditional sweet of the South. This is easy to make and the more number of times you try this recipe, the faster you finish the procedure. This delightful recipe is my Mom's. Photos by my sister B. The procedure is illustrated step by step with pictures because 'a picture is thousand words'. Sometimes, its easy to explain when there's a picture.
Ingredients and Method:
Take 2 Cups Maida flour. Add 8 table spoons Oil and 1/2 teaspoon Turmeric Powder. Mix into a dough using little water. Keep it aside. It is optional to soak the dough in oil.
1 Cup Channa Dal (Kadala Paruppu). Cook in Pressure Cooker.
Grated / Powdered Jaggery 2 and 1/2 Cups.
1 cup of grated fresh Coconut. (If breaking a coconut, use one full coconut)
Grind the Cooked Dal, Coconut and Jaggery with Cardamom powder (from 8 to 10 pods) and Nutmeg Powder (1 tsp). Do not add water.
To make the Hoorna, Boil the ground paste. (stage 1)
Becomes Semi-Solid. At this stage add little Ghee. This will enhance the taste and flavor.(stage 2).
Hoorna is done. At this stage, when you try to make balls, Hoorna should not stick to the hand(stage 3).
Make balls with the cooled Hoorna.
Make balls out of the Maida Dough. This should be a little smaller than the Hoorna Balls.
Flatten the Maida Ball to a one and a half to two inchs in diameter.
Place the Hoorna Ball in the Middle of the flat Maida dough.
Close and Seal the Hoorna inside or, invert and close the hoorna from the top very carefully.
Maida Hoorna Ball.
Ready the Suffed Maida Balls before rolling them.
Dredge in the flour and Roll the Stuffed Maida ball.
Roll the stuffed Maida Ball.
Toss it in a hot Tawa and Apply Ghee on both sides.
The tasty authentic obbattu is ready. Serve with Ghee or Milk.
