Hesarubele Obbattu
Introduction to Hesarubele Obbattu
Hesarubele Obbattu, also known as Puran Poli or Holige, is a traditional South Indian sweet flatbread. Originating from Karnataka, this dessert has cultural significance, often prepared during festivals and special occasions. Hesarubele refers to moong dal, which is a central ingredient in this variant of the Obbattu. Throughout history, this dish has been cherished for its unique combination of flavors and its intricate preparation process. Learning to make Hesarubele Obbattu is like delving into the heart of Karnataka’s culinary heritage.
Ingredients
- Moong dal – 1 cup
- Jaggery – 1 cup (grated)
- Cardamom – 1 tsp (powdered)
- All-purpose flour – 1 ½ cups
- Turmeric powder – a pinch
- Salt – a pinch
- Ghee – for cooking
- Oil – 2 tbsp
- Water – as needed
Preparation
Preparing the Dough
Start by sifting the all-purpose flour into a large mixing bowl. Add a pinch of turmeric powder and salt. Mix well. Create a well in the center and gradually add water mixed with oil, working it into the flour to form a soft dough. Knead it for about 10 minutes until it's smooth and pliable. Cover with a damp cloth and let it rest for at least 30 minutes.
Preparing the Filling
Rinse and cook the moong dal in a pressure cooker with enough water until it's soft but not mushy. Drain any excess water and transfer the cooked dal into a pan. Add the grated jaggery to the dal and cook on a low flame. Stir continuously until the jaggery melts and mixes well with the dal to form a thick paste. Add the cardamom powder, mix well, and allow it to cool.
Cooking Process
Assembling the Obbattu
Divide the rested dough and the dal-jaggery mixture into equal portions. Roll the dough into small balls. Flatten each ball into a small disc, place a portion of the filling in the center, and carefully gather the edges to seal the filling inside. Flatten the filled dough gently using your palms, and then roll it out into thin circles.
Cooking the Obbattu
Heat a tawa over medium heat and grease it lightly with ghee. Cook the rolled-out obbattu on the hot tawa until golden brown spots appear on both sides, applying ghee as needed. Each side usually takes about 2-3 minutes. Use a cooking timer to ensure even cooking and prevent burning.
Enjoying Hesarubele Obbattu
Hesarubele Obbattu can be served warm, topped with a small dollop of ghee for an enhanced flavor. They can be paired with a scoop of vanilla ice cream or enjoyed simply on their own. This delightful dessert makes for a perfect end to a festive meal, offering a sweet taste of tradition with every bite.
Conclusion
Making Hesarubele Obbattu at home allows one to appreciate the delicate balance of flavors and the art of traditional South Indian cooking. By following the step-by-step instructions and understanding the role of each ingredient, one can master this classic sweet that has charmed taste buds for generations.