Sunday, 5 August 2018

Chana dal holige/obbattu / kadlebele holige

Chana dal holige/obbattu / kadlebele holige

Ingredients: 1 cup = 250 ml

For Hurna (filling) :

  • Kadlebele / chana dal - 2 cups
  • Jaggery/sugar - 1.25 to 1.5 cups (i used brown sugar here)
  • Tur dal - 1 to 2 tbl spoons

For Dough :

  • Wheat flour/refined flour -  1.5 cups (instead of maida i used wheat flour)
  • Chiroti rava/sooji - 1/2 cup
  • Turmeric powder - 1/2 teaspoon
  • Refined oil - 5 table spoons
  • Salt - according to taste
For sugar syrup :
  • Sugar - 1 cup (i used brown sugar so it colored like jaggery)
  • Water - 1 cup to 1.25 cups
  • Cardamom - 2

Preparation time: 2 hours

Yield: 20 holige/obbattu

Method:

Preparation of sugar syrup(paaka):

Step 1. In a vessel, add sugar(1 cup) and water(1.25 cups) and mix well.


Step 2. When sugar melts, allow it to boil for 5 more minutes. Then add cardamom powder to it. Turn off the stove.Keep aside.



Preparation of dough:

Step 1. Wash chiroti rava (1/2 cup). Drain off its water. Add turmeric powder (1/2 tspoon) and refined oil (5 tbl spoons). Mix well. Rest it for 10 minutes.


 

Step 2. In a vessel, add wheat flour(1.5 cups). Add salt (according to taste) to it. Mix well. 


Step 3. Now add soaked rava to it. Mix well. Add sufficient water and prepare dough by kneading well. Rest it for minimum 1 hour.



Preparation of hurana(filling):

Step 1. Pressure cook chana dal/kadlebele (2 cups) with 6 cups of water.
It should be well cooked (but do not over cook to the tune of payasa).  Cook tur dal(2 tbl spoon) separately.

 

Step 2. Drain off its water after cooking. Pour it into a thick bottomed kadai.


Step 3. Add Jaggery/sugar (1.25 cups) to cooked chana dal. Also add cooked tur dal(2 tbl spoons) and mix well. Switch on the stove - low flame.


 


Step 4. Stir well till it thickens.


Step 5. Pour it on a plate and mash well (before it cools). Then allow it to cool.
(otherwise you can grind it after completely cooled)


 

Step 6. Make big lemon sized ball and keep aside.


For filling and rolling:

Step 1. After dough has rested, kneed the dough slightly, grease oil to palm and pinch a small sized ball(half of hurna) from dough and flatten. 



Step 2. Place a ball of hurna stuffing in the center. Pack it carefully. After closing it, pinch off extra dough and cover as shown below.



Step 3. Grease one square sized thick plastic sheet with oil. And also grease rolling rod with some oil. 

Step 4. Flatten the stuffed ball and roll in one direction till to make holige thin.




Step 5. Now put the rolled holige over hot tawa as shown below.



Step 6. Allow to roast for a minute. Roast both sides on medium flame.



 

Step 7. Enjoy with sugar paaka and ghee.

Chana dal holige/obbattu / kadlebele holige

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