Boli/Obbattu/Holige

Ingredients:-

Channa dal/Kadala parippu    - 1 cup

Sugar                                            - 1 ½ cup

Maida/ All purpose flour          - 1 ½ cup

Gingili oil                                     - 4 table spoon

Ghee                                             - ½ cup

Cardamom powder                   - 1 ½ tea spoon

Yellow food color                       - ½ tea spoon

Salt                                                - ½ pinch  

Method:-

Filling:

Soak channa dal for 4 hours. Drain water and add 2 cups of fresh water and cook. Dal should not be over cooked. Drain water if any and grind it. Check there is no dal left ungrounded. If so remove them. Heat a pan and put the grounded channa, cardamom powder and sugar and stir well until it becomes thick. Add 1 or 2 table spoon of ghee and stir well and switch off the stove.

Dough:

In a bowl put Maida and mix well with salt and food color. Add water and make soft dough. Add gingili oil and kneed it to silky dough and keep it aside for ½ an hour.

Make lemon size ball from the filling mix. Take small ball of dough in your hand and pat it to a 2 ½” diameter round. Keep the filling in center of it and cover and close it with the dough. Pat the ball and flatten it. Dip in rice powder and roll it gently to a thin chapatti. Put it in a hot thava and cook both sides spreading ghee on each side. When cooked transfer it to a serving plate. Repeat the same with the remaining balls too. It is good with hot milk or ghee.