Bele Obbattu | Bele Holige | Puranpoli | How to make holige?

Filling and delicious sweet dal stuffed bread for festivals
09/01/2016 06:27:09 PM vindhyadesai

Holige/obbattu is one of the most filling and delicious sweets. It is a sweet dal stuffed bread. During a festival or a function we all look for one dish that can feed a big crowd which is also filling. Sweets generally are accessories in a big spread. Yes, preparing holige/obbattu is effort but when you have mastered the process of making the dal filling then preparing holige/obbattu will be easy especially if you have a few people to assist/work with you.
I have used whole wheat flour for the outer covering dough whereas generally all purpose flour (maida) and chiroti rava (fine rava) are used to prepare the dough along with a pinch of turmeric. I prefer whole wheat flour(learnt it from my mother), holige turn out to be soft and do not become stretchy and chewy when they are kept for a while. Infact they taste better as they are kept and taste best with a cup of boiled and cooled unsweetened milk or eat them hot with some ghee on top! Perfect combination for upcoming Ganesh Chaturthi festival. Try Hayagreeva, Vermicelli Payasa, Tambittu and other festival recipes for Ganesha Chaturthi.

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Bele Obbattu | Bele Holige | Puranpoli | How to make holige?
 
Prep time
Cook time
Total time
 
Filling and delicious sweet dal stuffed bread for festivals
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 15 holige/obbattu
Ingredients
For Filling:
  • 1 Cup toor dal/arhar dal/pigeon pea dal/togari bele
  • ½ Tbsp chana dal/gram dal/yellow dal/kadalebele
  • ¾ Cup packed grated coconut
  • 2 Tbsp + 1 Tbsp desi ghee
  • 200 Gm or 1 Cup grated/pieces of soft gur/jaggery/bella
  • 2 Tbsp almond powder (optional)
  • A small pinch of freshly grated nutmeg/jaakayi
  • 7-8 powdered elaichi/cardamom
For Outer Covering Dough:
  • 1½ Cups whole wheat flour + extra for dusting when rolling holige
  • 2 Tsp oil
  • A small pinch of salt
  • Water to make dough
Method
  1. Clean and wash both the dals in water. Keep for 5 minutes. Make dough with whole wheat flour, salt and water, knead with oil and keep it aside covered
  2. Cook the dals with 2 to 2½ Cup of water. They should be just cooked and not mushy and watery. If you press one cooked dal with the back of the spoon it should be just soft
  3. Drain the rest of the water into a separate vessel which is called 'kattu' will be used to prepare rasam/holige saaru to mix with rice and eat. Let the dal cool
  4. Meanwhile grind grated coconut without any water into a rough paste
  5. To this add cooked, drained, cooled dal and grind into a paste. Do not add any water. It should be thick
  6. Add 2 Tbsp desi ghee into a thick pan. Add the prepared dal paste to this
  7. Add grated/pieces of good quality jaggery
  8. Jaggery melts into the dal and mixes with it. It comes together quite quickly if you have not added any extra water while grinding
  9. To this thickened paste, add elaichi powder and nutmeg powder
  10. Add almond powder and mix well
  11. Add 1 more Tbsp of desi ghee and mix well till it is smooth and it should not be sticky
  12. Turn off heat when filling starts leaving the pan
  13. Remove into a separate bowl, lightly pat and keep aside to cool
  14. To make holige/obbattu, pinch medium fist sized balls off the outer covering dough and filling, filling balls can be smaller
  15. Take a outer covering dough ball, press it lightly into a small puri sized round. On top of this place a dal filling ball in the centre
  16. Start pinching the outer covering dough over the filling with your fingers
  17. When it comes together, it will be like a parcel. Ensure all of the filling gets covered
  18. Press lightly and roll out into a holige/obbattu using a rolling pin/belan with light hands
  19. To roast holige, put the rolled out holige on a heated skillet/tawa, roast by applying oil or desi ghee
  20. Serve hot or at room temperature with desi ghee and boiled and cooled unsweetened milk
Notes
Almond powder is added to thicken the filling quickly, it makes no difference to taste but makes the filling richer and softer

Only chana dal can also be used but toor dal is best for digestion, a little easy on the stomach

If the filling feels sticky after removing from heat, add a little more ghee , mix for 2 more minutes. Once cooled keep in refrigerator for 2 hours so that all extra moisture is absorbed by the dal

Add a pinch of turmeric to the outer covering if preferred

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Stepwise:

Clean and wash both the dals in water. Keep for 5 minutes. Make dough with whole wheat flour, salt and water, knead with oil and keep it aside covered
IMG_6909 IMG_6910
Cook the dals with 2 to 2 1/2 Cup of water. They should be just cooked and not mushy and watery. If you press one cooked dal with the back of the spoon it should be just soft
 IMG_6911
Drain the rest of the water into a separate vessel which is called 'kattu' will be used to prepare rasam/holige saaru to mix with rice and eat. Let the dal cool
IMG_6916 IMG_6914
Meanwhile grind grated coconut without any water into a rough paste
IMG_6934 IMG_6935
To this add cooked, drained, cooled dal and grind into a paste. Do not add any water. It should be thick
IMG_6936 IMG_6937 IMG_6939
Add 2 Tbsp desi ghee into a thick pan. Add the prepared dal paste to this
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Add grated/pieces of good quality jaggery
IMG_6943
Jaggery melts into the dal and mixes with it. It comes together quite quickly if you have not added any extra water while grinding
IMG_6945
To this thickened paste, add elaichi powder and nutmeg powder
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Add almond powder and mix well
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Add 1 more Tbsp of desi ghee and mix well till it is smooth and it should not be sticky
IMG_6948
Turn off heat when filling starts leaving the pan
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Remove into a separate bowl, lightly pat and keep aside to cool
IMG_6954
To make holige/obbattu, pinch medium fist sized balls off the outer covering dough and filling, filling balls can be smaller
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Take a outer covering dough ball, press it lightly into a small puri sized round. On top of this place a dal filling ball in the centre
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Start pinching the outer covering dough over the filling with your fingers
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When it comes together, it will be like a parcel. Ensure all of the filling gets covered
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Press lightly and roll out into a holige/obbattu using a rolling pin/belan with light hands
IMG_7001 IMG_7003 IMG_7004
To roast holige, put the rolled out holige on a heated skillet/tawa, roast by applying oil or desi ghee
IMG_7007
Serve hot or at room temperature with desi ghee and boiled and cooled unsweetened milk
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