I gladly combine Obbattu and Holige under same category. From my understanding, the difference between two are :
Obbattu = Patted with hand and they are thick and are smaller in diameter
Holige = Rolled with a rolling pin and thin. These have larger diameter compared to Obbattu.
There was time when my ajji and amma told us, if you can master the skill of making obbattu/Holige you have graduated from your cooking school. So, this dish is equivalent to final exam paper of my mom's kitchen school. Back to recipe now.
All Purpose Flour (Maida) - 1 cup (You can choose to use only chiroti rava without maida)
Chiroti Rava (fine semolina)- 2tbsp
Salt - a pinch
Water - enough to make soft dough
Mix all purpose flour, Chiroti rava with a pinch of salt to make a very soft dough. Pour oil over it and leave it for 2-3hrs.
Pigeon Peas(Toordaal)- 1 cup
Split Chickpeas(Kadalebele)-1/4 cup
Coconut freshly grated - 4tbsp
Cardamom- 2 pods
Grated Jaggery(Palm Sugar) - 1cup+1/4cup (We call it bella in Kannada)
1.Cook pigeon peas and chickpeas untill soft. I prefer cooking them on stove top to avoid overcooking.
2.Remove water from dal and reserve the water for making rasam.
When dal cools down, add jaggery to it and grind it to a smooth paste along with coconut and cardamom. Use as little water as possible.
3. Your stuffing is ready for making Obbattu.
1. Rolling pin (apply oil to the rolling pin)
2. Non-sticky paper (paper with plastic lining)
3. Tava/Pan to fry Obbattu
1.Grease your non-stick paper with oil. Pinch little plain flour dough and spread it on the non-stick paper.
2. Place stuffing in the center, like this :
3. pinch the edges to the center and close it to make a ball. Oil your fingers and pat it down to make a nice circle. Transfer it over warm tava and slowly release the paper.
4. Pour a spoonfull of oil on top and wait for the other side to brown. Turn it over and roast on other side.
5. Serve hot with a spoon of ghee on it. Here is your share if virtual treat :