Kadlebele Holige(Obbattu) / ಕಡಲೆಬೇಳೆ ಹೋಳಿಗೆ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is a traditional sweet dish, normally prepared in festivals and other celebrations. Holige will be in yellow color, looks almost like a chapathi, but sweetish in taste with very very smooth and delicate texture. Even though it is bit difficult to prepare and time consuming, you will forget all the stress while eating the Holige..

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Kadlebele Holige (Obbattu) – ಕಡಲೆಬೇಳೆ ಹೋಳಿಗೆ

A traditional festival sweet flatbread with a smooth chana dal and jaggery stuffing, wrapped in a soft, delicate outer dough.

3–4 hrs (soak + rest)Prep time

30 minCook time

15–16 holigeYield

Sweets / DessertsCourse

Ingredients

• Chana dal (split) – 1 cup, soaked in water for 2–3 hours
• Sugar or jaggery – approx. 1 cup
• Salt – a little
• Turmeric – ¼ teaspoon
• All-purpose flour (maida) – 1 cup
• Powdered elachi (cardamom) – 1 teaspoon
• Oil – 4–5 tablespoons
• Water

Instructions — For Kanaka (Dough)

1. Take the all-purpose flour, add turmeric and a pinch of salt, and mix with your hands.
2. Add about ¼ cup of water to the flour and mix well.
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3. To this sticky dough, add 5 tablespoons or a little more oil and mix thoroughly, until the dough is smooth but doesn't stick to your hands.
4. Cover the dough with a wet cloth and let it rest for 2–3 hours.

Instructions — For Hoorana (Stuffing)

1. Pressure cook the chana dal with enough water and a pinch of salt.
2. Let it cool for a few minutes, then drain all the water.
3. Grind the cooked chana dal with jaggery/sugar and a pinch of salt into a smooth paste. Using both sugar and jaggery gives a nicer sweetness.
4. After grinding, taste and add more sugar if needed. Add the elachi powder and mix well.
5. Microwave method: heat the mixture in a microwave-safe vessel for 2–3 minutes, take out and mix, then heat again for 2–3 minutes. Repeat 4–5 times until it's thick enough to shape into balls.
6. Stovetop method: cook the ground paste in a heavy-bottomed vessel over medium flame, stirring continuously, until thick enough to shape into balls.
7. Shape small lemon-sized balls from the hoorana, and an equal number of slightly smaller balls from the kanaka dough.
8. Cover each hoorana ball with a kanaka ball, flatten, and carefully roll out like a chapathi.
9. Place the rolled holige on a heated dosa pan. Once golden brown marks appear on both sides, remove and let cool.

Tips

• Enjoy the holige with sugar syrup and clarified butter (ghee) for the traditional way of serving.
• Using both sugar and jaggery in the stuffing gives a richer sweetness than either alone.

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