BELE OBBATTU/HOORNADA HOLIGE(ಹೋಳಿಗೆ or ಒಬ್ಬಟ್ಟು)

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!

INGREDIENTS:
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

HOW TO MAKE:

• 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:)