Ingredients

• For making dough:
• 3/4 cup maida / all purpose flour
• 1 tablespoon whole wheat flour optional
• 2 tablespoon oil
• ¼ teaspoon turmeric powder
• little less than ½ cup water
• For making hurana/sweet filling:
• ¾ cup channa dal / toor dal 1½ to 1¾ cup jaggery for 1 cup dal
• 1¼ to 1½ cup Jaggery
• ¼ cup fresh coconut
• ½ teaspoon cardamom powder

Instructions

1. In a bowl, add maida, turmeric powder, wheat flour and water and mix it.
2. Now add 2 tbs oil. Just press it and spread it all over. Let this oil float on the top of the dough.
3. Cover this and let it soak for 2 to 3 hours.

1. Thoroughly wash channa dal and add 1½ cups of water. Cook it in the pressure cooker.
2. Allow the cooker to whistle 3 to 4 times and turn off the heat. Let it cool completely. (If you are making rasam use 2 to 3 cups of water and strain the water and use to make rasam))
3. Once the cooked dal has cooled completely, put this and the coconut into the mixer jar and grind it into a fine paste. Add the cooked water too.
4. Transfer this to a thick bottom pan, and add jaggery and keep this on the medium low heat.

1. To prevent burning of the sweet filling or hurana, stir now and then.
2. It usually takes 15 to 17 minutes. Keep on stirring, especially towards end.
3. To test the final consistency, take a spoonful of the filling and try to drop it back. If the filling doesn’t drop immediately from the spoon, then it is the right consistency.
4. Now turn off the heat and allow it to cool. Keep half cup of hurana for preparing Rasam.

1. Extra maida/all purpose flour to roll the obbattu
2. 2 to 3 tablespoon oil or ghee
3. Knead the dough for a second.
4. Grease the skillet (preferably an iron one) and keep it on medium low heat.
5. Once the filling has cooled down completely, make lemon size balls. With our measurements, we can make around 12 to 14.
6. Now grease the left hand fingers, and take small amount (1/4 size of the filling) of dough.
7. Spread this out on the greased fingers to make it flat.
8. Put one of the filling balls in the center, cover it with the dough. Squeeze out any extra dough.
9. Dip this in the maida. Use a generous amount of flour.
10. Now roll this like a roti/chapati, as thin as possible. Don’t hesitate to dip in the flour as and when needed.
11. Now put this rolled holige on the skillet. Once you see bubbles, flip it to the other side.
12. After a few seconds, it will be done. Spread a little bit of ghee/oil on the top and take it off the skillet.
13. Repeat the same procedure for the remaining sweet fillings.
14. Now the obbattu/holige ready to eat. Eat it with ghee, milk, or mango seekarane