Friday, 24 August 2012

Bele Obattu

Ingredients to prepare Kanaka

Maida - 1 Cup(250ml)
Chiroti Rave/Thin rava - 1/4 Cup
Arishina/Haldi - 1 Pinch
Salt - 1 Pinch
Ghee - 1 Tablespoon


Mix all the ingredients into nice dough(like Chapathi dough) with help of little water and Soak overnight (or 8-10hrs) in Oil.(I use Sun-flower oil or Groundnut oil).

Ingredients to prepare Hoorna

Kadle bele/Channa Dal - 1 Cup
1/2 Cup - Grated Coconut
1/4 Cup - Thogari bele/Toor Dal
1 Teaspoon - Elaichi/Cardamom
2 Cups (2 to 2 1/2 Achu) - Bella/Jaggery

And Plastic Sheet or a Banana leaf to roll the dough, Ghee to shallow fry Obbattu.


1.Pressure cook both Dals with a cup of water for about 2-3 whistles and let it cool.

2.Prepare Jaggery Syrup by slowly boiling Jaggery mixed with half a cup of water on a medium flame. Let it melt into a syrup. Shut off the flame.

3.Blend cooked Dal, Grated Coconut and Elaichi into a smooth paste.

4.Add this paste(3) and Jaggery Syrup in a wide, heavy pan and bring into boil by mixing regularly until it forms a lump and leaves the sides. To check the consistency, hold a small pinch of hoorna between your fingers and try to roll them to ball, if it forms a ball without sticking to your fingers and then it is the right consistency. Let it cool.

5.Make small balls and leave it aside.

Method to prepare Obbattu:

1.Take out the kanaka from the soaked vessel into another vessel and knead well. Make small balls out of this. Kanaka should be equal or smaller than the hoorna balls.

2.Grease your palms, take a ball of kanaka in the palm make a well in the centre and place a ball of hoorna in it and seal it from all sides by pulling the sticky kanaka. Repeat for the rest and keep it ready in a large plate so that it does not stick to each other.

3.Grease the banana leaf or a plastic sheet. Heat the Tava. Using fingers roll it like chapathi.

4.Using Ghee, fry both sides. After frying it, spread it next to each other as it sticks if you store them on one another.

5.Serve it hot with oodles of ghee or with Milk.

Tip: To store Obbattu in a box, lay them in between butter paper or any paper so that it does not stick to each other.

P.S: This measurements yields about 15 Obbattus.


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