This is one of my favorite sweet. In my native North Kanara, I have seen some people who are experts in making these. I think a lot of patience and experience is required to get the perfect texture of this. I tried this for the first time, it tasted heavenly. Though I know I can improve a lot.
This is called Holige or Obbattu in Kannada. Unlike the normal obbattu, we add a pinch of turmeric to make it look yellowish(If there is another reason for adding turmeric, I am not aware of it!!!).
I had never thought I will even try to make them in my life. But then, my blog has changed a lot of things in my life :). When I was a kid, I pestered my Aayi to make them for me. She asked me hundred times, “are you sure, you are going to eat them??”, I think she knew I wont eat much. But she still prepared it for me. I ate just ONE (I had asked her to make a lot of them, so that I can eat for a week or so). She had to finish the remaining somehow. From then onwards, she never made them again 🙁 (I was(am) very bad at eating). Please make sure you have patience and time before trying it. If you make them in hurry, you might completely spoil them ;).
Ingredients: Chana dal 1 cup Jaggery 1 cup Cardamom 1 tea spn Maida/Plain flour 1 and 1/2 cups Turmeric a pinch Wheat sooji(rava) (optional) 2 tea spns Oil 1 tea spn Salt a pinch
Method: Cook Chana dal in pressure cooker. Drain all the water. Cook dal mixed with jaggery for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. (This mixture is called “HooraNa” in Kannada). Mix flour/maida with sooji(optional), turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr. (This mixture is called “KaNaka” in Kannada). Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends as shown in the picture.
Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry on hot tava till it gets golden brown color. Serve hot/cold with ghee.
Serves : 4 Preparation time : 45min
Some tips (I read this somewhere and felt worth mentioning them): – Use milk instead of water for making the maida dough to make pooran polis very soft. – Use Toor dal along with chana dal to make them more thin and soft. – If the chana dal mixture becomes too dry and cannot be made into balls, add some avalakki(thin poha) or 1 spn rice flour to it. – Use rava and flour in 1:1 proportion to make the outer wrap very soft.
Recently I have got so many new frinds, thanks to aayisrecipes. Daily I get so many encouraging mails. I even came to know about some people from my very own village through this site!!!. Last week I received Teppal(Sichuan pepper) from Deepa (she came to know I was searching for teppal from one of my post and sent it to me by post). Isn’t it great??
You must be wondering, why am I writing all these here? Few days back, I got a mail from Manoj. He gave me names of few very famous South Kanara dishes. He even promised me to find out the recipes, so that I can post them here. Then he sent me the recipes of most of them. This delicious dish was one among them. I tried this yesterday (I had pathetically failed with all my cooking experiments, except this one!!!). It tasted great. Do try it out.
‘Sanna’ means ‘Small’, the name comes from the size of these dosas. Usually three small dosas are made on a tava at a time. Its a well known dish in South Kanara(Mangalore, udupi, manipal and places around them) Konkani houses. From Manoj’s mail, I came to know, it is served as a side dish with rice and daali thoy . But since I do not prefer dosas with lunch/dinner, I prepared them for breakfast. The taste was on my mouth for the entire day yesterday!!!.
Ingredients: Dosa rice 3/4 cup Toor dal 3/4 cup Roasted Dry Red chillies 4-6 Small onions (Chopped finely) 2 Cabbage (Chopped finely) 1/2 cup Tamarind extract 1 tea spn Coconut 1 cup Hing (Asfoetida) A pinch Oil Salt
Method: Soak rice and dal seperately for about an hr each and drain. Set aside. Blend together the coconut, red chillies and tamarind to a fine paste. Add the toor dal and blend again to get a smooth paste, adding very little water when blending. Add the hing, salt and drained rice and blend again to get a smmoth-coarse consistency. To this blended mixture, add the chopped cabbage and onions. Mix well. Heat the tava, applying a little oil. Pour small dosas (can put three dosas at a time on the normal size tava). Fry on both side till they tun brownish. Serve hot. ( I served this with honey as these dosas are little spicy ).
Serves: 3 Preparation time : 20min
