Carrot Obbattu / Holige

This carrot holige or carrot obbattu or carrot poli is prepared using carrot, sugar, and coconut gratings. you can use jaggery in place of sugar. Tastes delicious with fresh ghee.

Ingredients

For the Kanaka / Outer cover:

1 cup maida/all-purpose flour

1/4 cup chiroti rava/Fine semolina

1/2 tsp turmeric /Haldi powder

3 tbsp cooking oil

For hoorana/ Stuffing:

1 cup grated carrot

1/4 cup fresh coconut gratings

1/2 cup sugar or jaggery powder

3 tsp chiroti rava

2 tsp badam powder (optional)

1 tsp cardamom /elaichi powder

1 tsp ghee

Procedure

• To begin with, let us prepare kanaka (dough for the outer cover). Take maida and chiroti rava in a bowl.

• Add turmeric powder and give a good mix. Next, add in water little by little and prepare a soft dough (a little softer than chapathi dough)

• Add oil over the dough, knead again well and rest it for 30 minutes.

• Meantime let us prepare stuffing hoorana. grind grated carrot and coconut gratings into a fine paste without adding any water.

• Dry roast chiroti rava till light brown and keep aside.

• Heat a pan, add one tsp ghee. Put the ground carrot coconut mixture under low medium flame until the raw smell of carrot goes and it is cooked.

• Add sugar and cook stirring continuously. Once the sugar is melted completely add roasted rava, cardamom powder, and badam powder.

• Mix everything well and turn off the flame once the excess water content has dried.

• Wait until warm, make lemon-sized balls and keep them aside.

• Next dust your fingers take a lemon-sized dough. Flatten it and place hoorana (stuffing ball) inside

• Slowly push the hoorana or stuffing inside and cover it evenly with the dough

• Grease two plastic sheets, keep the stuffed dough ball in between the sheets, and start rolling.

• Heat a dosa pan. Transfer the rolled holige slowly onto the hot pan.

• Cook both sides, adding oil or ghee, on a medium flame.

• Serve hot holige/obbattu with fresh ghee.