(Hoorna Holige in Kannada) (Purna obbatt in Tamil)
Ingredients for Sweet
Method
Ingredients for Sweet
- Parpp / Chana dal - 1 cup
- Vellu / Jaggery - 2 cup (adjust as per taste, certain types of jaggery are not particularly sweet.)
- Thenga / Grated Coconut - 1 cup
- Yelarshi / Cardamom powder - 1 tsp
- Neyi / Ghee - 1 tbsp
Method
- Rinse and cook parpp / dal in the pressure cooker till done.
- Grind jaggery, coconut, thick consistency
- Grind parpp/ dal make a fine thick paste. Do not paste like water consistency. It should be thick.
- Take a kadai / wok add jaggery and dal and stir until thickness
- Add cardamom and ghee. Turn off the flame and keep it aside to cool down.
- Maida - 2 cups
- Oil - 2 tsp
- Turmeric powder a pinch
- Water
- Mix above ingredients for dough and make a smooth dough
- Divide dough into small balls, Make a hole Insert a sweet ball and cover that hole. Roll them into round.
- Spread round shape like chapathi in the round sheet of plastic or can be used banana leaf. Grease oil in that sheet and make a shape.
- Heat tawa place this over it. When done one side turn on the other side. It should be golden brown in color.
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I have neaver heard a word Purna obbatt in Tamil :)
ReplyDeleteHi Mala,
ReplyDeleteThis is Latha Setlur. I am also an Hebbar Iyengar. I was really glad to see your site. Infact I already tried making your receipe of Athrasu and Kari Pudi. Both came out very well. Thanks for the same.
I wanted to know if you can post the receipe for Chitta Unde. Since my father's Varshabdika is approaching soon I thought I can make this for everybody. I hope you will post this receipe soon. Looking forward to hear from you.
Thanks a lot and a very good site.
Latha
I have tried every recipe for kobbari obattu on line and I am unable to make them crispy. I am also a hebbar Iyengar and I have had crispy ones in Mysore.
ReplyDeleteTips are welcome and I will keep checking this blog for an answer.
nice
ReplyDeletenice
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ReplyDelete