Thenga Obbatt | Kai Holige

Kai (coconut) in kannada , Thenga (Coconut) in Tamil. This is a sweet dish (obattu) which has jaggery stuffing. Also known as “Kai Holige”. This is made during all types of functions and festivals. It is a little tedious process but its very delicious. It has a soft texture and jaggery and coconut sweetness. My family just loves this obattu. I made this for Diwali feast at our home.

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Prep time : 30 Mins
Soaking time : 1 hr
Cook time : 45 - 1 hr

Ingredients for sweet stuffing
  • Thenga / Coconut, grated / Kai thui - 2 cups
  • Vellau / Bella / Jaggery -  2 (If you are using aachu ( square ) jaggery its 2 full / using undebella (round jaggery) its 3 cups, grated
  • Soaked white rice / Arshi / Akki - 1/4 cup 
  • Poppy Seeds / Gasgase  - 1 tsp 
Method
  • Thenga/Kai/Coconut, Vellu / bella/jaggery, drian out all the water in the rice,  alltogether grind into a smooth paste in the blender 
  • Transfer sweet mixture into thick pan and in the low flame cook and constantly stir it will come out thick then remove from the fire cool a bit and make a small size balls and keep aside.

Ingredients for obbatt dough  
  • Chiroti rave / Sojji Rave -  1/2 kg - 500grms
  • Maida / All Purpose Flour - 1/4 kg - 250grms
  • Oil - 2 spoon
Method for Obbatt
  • Mix dough and knead well. Keep aside for few mins. Make a medium size balls
  • Roll it (size should be poori) with the help of maida flour
  • In the centre put sweet mixture and cover the edges and  sprinkle gasgase / poppy seeds roll it like flat just like chapati
  • Then heat the tawa place obattu roast on low flame. Cook both the side, apply little ghee / oil
  • It will turn on golden color
  • Repeat the same for the rest of dough balls and sweet mixture
  • Serve with ghee

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Paper Avalakki Chivda | Mixture

This is a snack with the evening coffee / tea. Also a good alternative to the regular popcorn in the Movie time. Paper Avalakki is called thin poha (Thin flat rice). There are a lot more varieties of this, similar one made with puffed rice (Kadle puri). This is popular in karnataka. People from different regions make different versions based on local product availability, I guess. Check below for my version of crunchy munchy chivda. 


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Prep Time : 5 Mins
Cook Time : 8 - 10 Mins

Ingredients
  • Thin Poha / Thin flat rice / Paper Avalakki - 4 cups
  • Peanuts / Kadale Kai - 1/4 cup
  • Asafoetida / Hing - a pinch
  • Curry leaves / Karibehvu soppu -2-3 Strands
  • Whole red chillies / Kempu Mensinakai - 1 - 2
  • Turmeric powder / Harishina pudi - 1/4 tsp
  • Dry coconut pieces / Kobri churu - 2 tsp
  • Split Chickpea / Hurukadle  - 1/4 tsp
  • Red chilli powder / Achumensina pudi - 1/2 tsp
  • Mustard seeds / Sasive - 1/2 tsp
  • Salt to taste
  • Sugar to taste 
  • Oil - 2 tbsp 
Method
  1. Heat medium flame add oil in a large pan , add mustard seeds, allow to splutter then add hing , turmeric powder, chillies, curry leaves, chickpeas(Hurukadle), peanuts (Kadlekai) and coconut pieces (kobrichuru) fry till peanuts, chickpeas are roasted
  2. Add poha / avalakki add chilli powder ,  sprinkle salt and sugar mix well . Switch off the hob / stove
  3. Mix well and cool store it in airtight containers.
  4. Serve with tea or coffee


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Aathrasu | Kajjaya

Aathrasu is a Jaggery Sweet Dish. Ideally made on festival / occasions and mostly by the Iyengar community. This is also called Kajjaya in Kannada. Tried it for the Dussehra / Navaratri Festival and it came out really delicious.

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Prep Time : 20 Mins + 2days
Cooking time : 15 Mins

Ingredients

  • Rice  / Aarshi / Akki - 1/2 kg
  • Jaggery / Vellu / Bella 4 cup 
  • Finally Chopped Coconut pieces / Thenga churu / Thengina churu - 2 tbsp
  • White Sesame seeds / Valle Yell / Beli Yellu - 2 tsp
  • Cardamom Powder / Yellarshi pudi / Yellaki pudi - 1/2 tsp
Method

  1. Soak rice for 2 days in between change water dry it and make powder 
  2. Make a jaggery syrup (like caramel), add rice flour, coconut pieces, cardamom powder and mix well on the low flame and remove from the flame & cool then 
  3. Make a small balls and press it like puri size apply sesame seeds and deep fry it in the oil till golden color 
  4. Serve
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