Bele Holige/Obbattu/Toor lentil Sweet pancake

HAPPY FESTIVAL TO ALL OF YOU...
I am bit late to update the festive sweet......i was busy with celebration..Anyways...here is my tasty and yummy 'Holige' recipe to all of you..Which i learned it from my mom.
For the first time I prepared this by my own and it had turned very well which gave me full satisfaction because my husband also liked it very much. So here we go...


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Ingredient:(to make 18-20 holige approx)
For covering:

Self growing flour/all purpose flour(maida) 1 1/4 cup
Turmeric 3/4 tsp
Coconut oil 1 cup(adjust according to requirement)
rice flour/whole wheat flour 1 cup(to roll the holige)for dusting
water 1/4 cup to prepare dough(use only as much required)

For stuffing:
split Bengal gram lentil(chana dhal) 1 1/4 cup
Toor lentil 3/4 cup
Jaggary 1 1/4 cup(adjust as per taste)
Cardamom 4-5(crushed)
a pinch of salt
water to cook the lentil

For syrup:
sugar 3/4 cup
water 1/2 cup(add more if required)

Others:

Fresh butter ghee 5-6 TBSP for serving
White muslin cloth 2(1 big to roll the holige and the other once to cool down the holige)
Plastic sheet.
Rolling pin
Tava(used to prepare pancakes)


How to prepare:
Covering:
Sift Self growing flour,Turmeric in a bowl mix well then add 1/2 cup of coconut oil to this and mix well in hand.Once the oil is mixed with flour properly add half portion of water(from 1/4 cup) and knead the flour gently to prepare the soft dough(use more water if required).The dough should be more soft as compare to chapati dough.Do not use dry flour if it is sticky,apply coconut oil on your palm and knead the dough.



and keep covered for 40-45 mins.


Stuffing:
Soak both the lentil together in water for 30mins.Then drains out the water and cook in pressure cooker by adding 3-4 cup of water.(the lentil should be very softly cooked).



Then blend it to smooth paste in a blender by adding crushed cardamom.




Add this paste and jaggary in a heavy bottom pan and turn the heat on in to medium flame. Cook the mixture till the jaggery has become molten and has combined well.Keep on stirring Set it will take around 40-45 mins by now the mixture is dry and non sticky.Now turn of the heat and keep it aside to cool.


Syrup:
add the sugar and water in a pan and bring it boil.(the syrup should be little thick, boil the sugar water for about 15min in medium flame) and keep aside.




Preparing The holige:

Now first take the covering dough apply coconut oil on your palm and knead it again for 2mins,use more oil if the dough is sticky, and make equal portion of balls (around 18-20, approx 1tsp of each ball)keep it in a plate dusted with either rice flour or whole wheat.Or keep it in a Greece plate.

Now make a balls from stuffing dough also(18-20 balls double the size of covering dough balls).



Take a small dough ball(made for covering) flatten it by hand,keep big dough ball(made for stuffing) in the middle and cover with the outer portion dough, and prepare holige ball covered with stuffing.



On top of the rolling pin keep a plastic sheet and on that white cloth.Now sprinkle the flour on it dip the ball(Holige ball)




and roll it very very gently and care full. Otherwise it will stick everywhere.(Roll as big as normal chapati or roti).




Heat tava in medium flame, Once it is heat transfer the holige on tava,once the bubble will start coming from bottom(around 30 seconds) turn on the other side(here also you should be very care full ). and again after 30-35 seconds turn on the other side, after 15-16 seconds carefully transfer it on the big coth(spread the big white cloth on a table or kitchen table then transfer the holige on it).


After 2 mins fold it. Make all the rest holige just like that.....and once it is completely cool transfer it on a big flat bottom box(it is very easy to keep in such kind of box, because we can't fold more,only once fold is better)..





The yummy tasty HOLIGE is ready to serve...


Serving:

This is our traditional method of serving holige......
Melt the Ghee,Keep the holige on a serving plate, pour around the sugar syrup on top of the holige and ghee as well,,,serve...Hot or cold....

Note:This can be kept 2-3 days in room temperature...for about a week in Fridge......