Skip to main content


BeLe Obbattu is one of my favourite traditional sweets!Wanted to try making this from a long time but had not got enough courage!!hehe..Jokes apart..this is one of the sweets which is considered difficult to prepare especially because of the perfection required.Any flaws during preparation could ruin the taste!

For the dough :
  • 1 cup Chiroti rava (Superfine Sooji Rava )
  • 1/4 cup Maida(All purpose flour)
  • 1-2 tsp Ghee
  • a pinch of turmeric
  • 1/4 tsp Salt
  • 1/4 cup Oil
  • Oil for roasting

For the filling or Hoorna :

  • 1/2 cup Toor dal /  Togari bele
  • 1/2 cup Split chana dal (Split bengal gram / Kadle bele)
  • 1-2 cups Jaggery coarsely powdered / crushed (make in to a  syrup)
  • 6-7 cardamom powdered


  • Wash the chana dal and toor dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. (Make sure you add only little water for pressure cooking)
  • Pressure cook and keep aside
  • Now take a container and mix together the chiroti rava, maida and a pinch of turmeric with a little salt.
  • Add in the ghee and mix together .
  • Now sprinkling a little water at a time, mix it into a firm but not hard dough Knead well  and pour in half the oil on the dough, cover and set aside at least for 2 hours.The dough should not be used immediately .
  • Once the cooker cools down, drain the dal of remaining water if any and grind in a mixer with 2-3 cardamoms. 
  • Pour half a cup water and add the Jaggery and let it dissolve.
  • Once the jaggery liquid is boiling,add the dal mixture and mix well to get a good consistency.make sure you do not add water and set aside for it to cool.
  • Shape the filling into small rounds about the size of a table tennis ball.
  • Knead the dough well till all the oil is absorbed in. Add in the remaining oil and repeat until the dough is soft  and stretches well.
  • Take 1/2 the amount of dough compared to hoorna, pat on an oiled aluminum foil /plantain leaf and stretch on all sides.
  • Place the hoorna on the stretched kanika and cover from all the sides. Now pat this flat as thin as possible with your fingers.
  • Roast it on a hot tava / griddle with a little oil, flipping once until both sides turn light golden brown.
  • Serve hot with a drizzle of ghee.
Preparation Time: Be Patient:)


  1. lol @ Preparation Time!! I will probably try this only while being supervised by you or Amma :)

  2. Well presented! loved the pictorial! :)


Post a Comment

Popular posts from this blog

Chia seeds yogurt /curd rice

 When you don’t wanna eat rice but cannot miss the curd/yogurt rice…here is an alternative..very nutritious chia seeds yogurt or curd rice 😉😊Try it and let me know how you liked it!#chiaseedsyogurtrice#chiaseedscurdrice#chiaseedsrecipes😋 Ingredients: Chia seeds - 2 tbsp soaked in water for a minimum of 1 hour Yogurt(thick)- 5 tbsp Mustard seeds -1/2 tsp Urid dal - 1/4 tsp Chana dal - 1/4 tsp Ghee - 1 tsp Ginger - grated -1/4 tsp Curry leaves- good to use if you have(I did not have did not use) Coriander leaves How to make: Soak 2 tbsp chia seeds in water for a minimum of 1 hour until the seeds swell up well For the seasoning/tadka..take a pan..Add ghee..once it is heated up add mustard seeds,Chana dal,urid dal ,ginger,curry leaves and coriander leaves.sauté a bit and shut off the flame Add thick yogurt to soaked chia seeds and mix well Now add the seasoning we prepared earlier and add salt  to taste Mix well and enjoy:)


Tambuli is another authentic dish from karnataka.It can be made using palak leaves,ginger,cucumber,Doddapatre leaves etc.The recipe remains the same except for the type of leaves used. Doddapatre leaves in English is  Coleus aromaticus and  Karpooravalli in Tamil . This plant  is called  by many names  Cuban Oregano/ Spanish Thyme/ Indian Borage  etc. Its botanical name is  Plectranthus amboinicus . .But this is how they look like! These leaves are very good in treating skin allergies and this is a great home remedy for many ailments !  It has a cooling effect when mixed with yogurt/curd. Hence, this tambuli cools your body. It helps get rid of common cold/phlegm related cough. It works wonders for constipation & acidity. Consume the doddapatre chutney/tambuli three times a day for 2 days & notice the change.  For treating acidity, don't add green chilli while preparing the tambuli or chutney. Avoid coconut too. Prepare a chutney/tambuli with loads of