Belle Obbattu
Ingredients
For Hoorana
- kadale belle-1/2 kg
- togari belle-1/2 kg
- grated jaggery-1 1/4 kg
- grated fresh coconut-1(300gms)
- ghus-ghase-40 gms(powder)
- ellakki-50 gms(powder)
- jaikayi-2(powder)
For kannaka
- chiroti rava-1/4 kg
- maida-1/4 kg
- refined oil-2 tblsp
- salt-1/2 tsp
rice powder-1 tblsp(optional)
turmeric powder-1 pinch
- mix rava,maida,salt,refined oil,turmeric powder in a bowl till it blends well
- add water gradually and knead to a soft pliable dough
- keep it closed for 1 hour
- knead again till dough becomes elastic and soft
method for preparing horanna
#cook kadale belle,togari belle,adding little turmeric powder in pressure cooker till one whistle
- if water is remaining,filter it completly through a colander
- grind it while its still hot
- add jaggery,powdered ghasghase,jaikayi ,ellaki,and coconut
- keep on fire,and cook till jaggery is melted completely
- stir it till horanna is done ,that is it should come like a ball
NOTE
you can prepare this horana on the previous night itself
Method for preparing obbattu
- make even sized (big lemon sized)balls out of horrana
- divide maida dough into equal number of balls
- keep one ball of filling inside maida ball by flattening it
- cover and seal well
- pat it on top of a thick plasric sheet or on a greased plantain leaf
- roll out into a circle like thin chappathi
- heat a flat tava over the stove
- turn over obbattu on top of tava carefully with the plastic sheet.
- peel the plastic sheet alone gently,so that obbattu remains on the tawa
- pour little oil around and cook on both sides
page revision: 26, last edited: 06 Apr 2008 16:24