Chiroti Rava/Small sooji,semolina - 2 cups
Salt a pinch
Turmeric - 2 pinches
Oil - 1 cup
Toor Dal - 2 cups
Jaggery - 2cups(As per your taste)
Grated Coconut - 1 cup
Cardamom powder/Elakka - a pinch
Preparation Method - Step by Step Method
Mix Rava, turmeric, 1 tspn oil, salt with little water and form soft dough. Pour oil and leave it for 3-4 hrs.(You can do this previous day too and leave it in fridge.) Keep punching and beat it like chapathi dough.The more it rests, the obattu will be very soft.
Pressure cook toor dal to one whistle, strain the water and keep aside for rasam. Allow dal to cool. I will post this photo soon.
For Filling/Hoorna now Grind toor dal, jaggery, grated coconut and elachi powder to fine paste. (Wash the mixie with water and keep aside this mixture for rasam)
Take a thin plastic paper grease it with oil.
Take small balls of the dough, knead it to a puri shape and fill it with lemon size hoorna.
Close all the edges turn it.
Knead with a rolling pin to form a chapathi shape slowly.
Heat a tawa/skillet, grease your hands and slowly remove from plastic sheet and put in on the tawa/skillet.
You can put ghee or oil and cook both sides till light brown.
Follow the same procedure with the rest of dough.
Delicious Holige/Obattu is ready to serve. It will be very soft because of the rava. You can eat after 2days too.
Notes - You can store the balance dough and filling in air tight container and refridge it for later use.