Tuesday, February 23, 2021

ರವೆ ಹೋಳಿಗೆ/ Rava/Semolina Holige/ Obbattu.


Rava /Semolina Holige is one of the delicious sweet from Udupi Region. It is easy to prepare and yummy to have.
During the festivals and feast Holige is prepared and enjoyed.
I have used medium size rava is used for kesari bath.
Kesari bath is prepared and filled in as parota. For the outer layer I have used Maida.

Things Needed :
For Kesari Bath :
Rave/ Semolina : 2 Cups 
Ghee : 1/2 cup.
Sugar : 2 1/2 to 3 cups.
Cardamom : 1/2 tsp powdered.
Turmeric powder : A little 

For Outer Layer :
Maida /All Purpose flour : 2 Cups.
Oil : 1/4 Cup.
Salt : A pinch
Turmeric powder : 1/4 tsp.

Method :
For Outer layer :
Take a big bowl and add maida/all purpose flour.
Add salt and 4 tsp of oil to it. Mix it nicely.
Now add water (little by little) and prepare chapati dough.
It should be bit softer than chapati dough. 
Add 1/4 cup of oil on top and keep the dough to rest for at least 4 to 5 hours.

Sweet Kesari bath preparation. :
Keep a pan on the fire and heat. Add ghee and let it melt.
Add Rave/Semolina and fry till the raw smell goes off.
Add 4 cups of boiling water and mix rava nicely and cook. 
Add sugar once the rava is cooked get thick.
Mix it nicely and stir continuously till it is done.
Add turmeric powder and cardamom powder and mix it again. Put off the fire.
Shift Kesari bath to a big tray or plate. Let it cool.
Take a handful of kesari bath and make laddu as small ball shape.
Arrange them in a big plate. 

Now take the dough and mix it again. 
Divide them as small portions. 
Take a small portion and spread it little on your palm. 
Take a sweet kesari laddu and place it in the spread chapati on palm. 
Now pull the chapati from all sides stuffing kesari in. Just close it from all sides.
Press a little and dip this in dry maida and roll it as chapati.
Slowly take it out and put it on hot tava. Cook on both sides till its done.
Take it out from the tava and serve or arrange on tray.
Serve it with ghee on top. 
Repeat the same with remaining dough stuffed with kesari bath.
Note :
You can make little more dough or eat remaining kesari as it is.
Use of more sugar is optional. 
It is always better to allow the dough to rest. 
The kesari becomes more if you use less kesari to stuff. So make big balls of kesari and stuff it.
15 Holige can be prepared.


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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