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Bele Obbatu/Bele Holige

Bele Obbatu/Bele Holige

Cooking Time

Preparation Time : 60

Cook Time : 10

Total Time : 70

Ingredients

Serves 10

  • Toor dal 1 cups

  • Chana dal 1 cups

  • Coconut 1 nos

  • Jagerry 3-4 nos

  • Elaichi 5 nos

  • Oil 1.5 cups

  • Maida 2 cups

  • Salt 1 pinch

  • Water 1 litre

  • Milk(serving) 1 cups

  • Desi ghee (serving) 1/2 cups

  • Water (for kneading maida) 1 cups

Directions

  • 01

    First boil 1 liter of water in a big vessel,when it start boiling add chana dal first & cook for 10 mins.After 10min add toor dal and cook for another 10 mins approximately,you must not over cook the dals.

  • 02

    Grate 1 fresh coconut and make powder without adding water and keep aside

  • 03

    once dal get cooked drain all the water and let it cool for just few mins, later grind in batches without adding water and make powder and keep aside

  • 04

    Take a pan add jaggery and 2 tbsp water and boil till gets melts and turn off the gas

  • 05

    Take a big bowl and mix powdered coconut,powdered dal and melted jagery and mix well

  • 06

    Grind the above mixture for few seconds with elachi in batches without adding water filling means hoorana is ready

  • 07

    In a bowl add maida,salt and 2 tsp oil and required amount of water to make a very soft dough and to this add 1/2 cup oil and mix well and keep this dough aside for 1 hour

  • 08

    Now horna(filling) and kanaka both are ready

  • 09

    Make mdm sized ball from hoorna

  • 10

    Heat tawa on mdm heat

  • 11

    Take one plastic sheet apply oil and take small size of kanaka(maida mixture) and spread little with ur hands and keep 1 horna and neatly cover it

  • 12

    Follow the above steps and keep it ready to roll the holige in batches

  • 13

    On a plastic sheet put some oil & spread the ball using ur hands in poori shape and place it on hot tawa and cook from both the sides

  • 14

    Apply some oil on top while frying both the sides

  • 15

    Now mouth watering holige is ready 16. Serve this hot with pure desi ghee and milk Recipe

Review

5

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