Obbattu or holige occupies an important spot in any festive meal
in Karnataka. It can be served with gheeor milk when hot, or even eaten with fruit salad as an accompaniment. The ingredients for the dish change according to the area of the state—while Mangaloreans and Bangaloreans make it with boiled dal (lentils) or jaggery as a stuffing, it is made with grated coconut and jaggery in Udupi district.
Makes 15 pieces
For the dough
500g refined flour
100ml sesame/ groundnut oil
Salt to taste
For the filling
1 coconut, grated
10g powdered cardamom
Mix the refined flour with water, salt and turmeric to make a soft dough. Pour the sesame/groundnut oil around the dough and rest it for 3 hours.
For the filling, grind the grated coconut to a coarse paste. Heat pounded jaggery in a thick-bottomed pan and add the coconut paste. Stir till the mixture thickens. Add cardamom powder and half the quantity of ghee. Keep aside. Now make small rounds of the dough and slightly smaller rounds of the coconut mixture. Push the coconut balls inside the dough, cover it well and then flatten with a rolling pin greased with oil. Heat a skillet, and cook both sides with ghee, until golden brown.
Recipe courtesy chef Venkatesh Bhat, South Indies, Indira Nagar, Bangalore.