Karnataka · Sweet
Bele Holige / Dal Obbattu
ಬೇಳೆ ಹೋಳಿಗೆ · Bele obbattu · Dal obbattu · బొబ్బట్లు · Bobbatlu
Bele holige is a thin Karnataka sweet flatbread filled with smooth cooked chana dal, jaggery and cardamom. A soft maida dough rests under oil before it encloses the filling. Roll each parcel gently and cook it on a tawa with measured ghee until soft and lightly spotted.
- vegetarian
Ingredients
- 200 gMaida Organic MandyaFor the covering.
- 920 mlWater120 ml for dough, 300 ml for rinsing dal and 500 ml for pressure cooking; drain the dal after cooking.
- 30 ml (2 tbsp)Cold-pressed groundnut oil Organic Mandya15 ml for kneading, 10 ml for resting and 5 ml for shaping.
- 0.5 g (a generous pinch)Ground turmeric Organic Mandya
- 1 g (a small pinch)Salt
- 150 g (about 3/4 cup)Chana dal Organic MandyaDry weight.
- 150 gJaggery powder Organic MandyaUse a clean, finely powdered jaggery.
- 1 g (about 4 pods)Green cardamom pods Organic MandyaDiscard shells and grind the seeds.
- 20 g (about 4 tsp)Ghee Organic MandyaFor cooking all 10 holige.
Method
Knead the covering
Mix maida, turmeric and salt. Add 120 ml water gradually and knead for 5 minutes into a very soft, slightly tacky dough; work in 15 ml oil until smooth.
⏱ 5 minRest the dough
Coat the dough with 10 ml oil, cover and leave for 2 hours at a cool room temperature until it stretches easily without snapping back.
⏱ 2 hCook the dal
Rinse the chana dal with 300 ml water and drain. Pressure-cook with 500 ml fresh water: bring to full pressure over medium heat, then maintain pressure over low heat for 20 minutes. Allow 15 minutes for pressure to release naturally; a dal grain must mash completely between your fingers.
⏱ 20 minDrain and smooth the dal
Drain the cooked dal thoroughly in a sieve for 5 minutes, reserving the liquid for another use. Grind the warm dal without added water to a smooth, lump-free paste.
⏱ 5 minMake the filling
Stir the dal paste and jaggery over medium-low heat for 8–10 minutes until the jaggery melts and the mixture gathers into a soft mass that leaves the pan. Stir in the ground cardamom seeds.
⏱ 10 minCool and divide
Spread the filling in a shallow bowl and cool for 20 minutes until barely warm. Divide it into 10 equal balls; it should hold its shape without cracking or leaving a wet smear. Divide the rested dough into 10 equal portions.
⏱ 20 minEnclose the filling
Use the remaining 5 ml oil sparingly on the work surface, fingers and rolling pin. Pat one dough portion into a small disc, set a filling ball in the centre, draw the dough over it and seal completely. Repeat with the remaining portions.
Roll gently
Press each filled parcel seam-side down and roll from the centre into a thin round about 16 cm across. Stop before the filling breaks through; keep the waiting parcels covered.
Cook the holige
Heat a tawa over medium heat. Cook each holige for about 1 minute on the first side, flip and spread about 2 g ghee over both sides. Cook for another 1–1 1/2 minutes, turning once, until golden spots appear and no raw dough remains. Keep the cooked holige covered with a clean cloth.
⏱ 2 minServe warm
Let the holige settle for 2 minutes under the cloth so the layers soften, then serve warm. Keep the remaining pieces loosely stacked rather than pressing them while hot.
⏱ 2 min
Shop the ingredients
Tips
- Drain the dal before grinding; excess cooking liquid makes the filling leak through the covering.
- The filling should be slightly larger than the dough portion by volume, but still easy to enclose completely.
- Use oil rather than extra flour for shaping so the covering remains soft.
- Reduce the tawa heat if dark spots appear before the dough loses its raw colour.
Serving
Serve 1 warm holige per person as part of a festive meal. The measured ghee is already included in the recipe.
Storage
Cool, pack airtight and refrigerate within 2 hours; use within 3 days or freeze separated pieces for up to 1 month. Reheat gently on a covered tawa, turning until hot throughout.
Variations
- Replace up to half the maida with whole wheat atta; add 10–20 ml extra water if needed and expect a slightly firmer covering.
- Use the same weight of toor dal instead of chana dal for a different bele filling, cooking it until fully soft and draining thoroughly.
Nutrition per serving
| Energy | 227 kcal |
|---|---|
| Protein | 5.3 g |
| Carbohydrates | 39.2 g |
| Fat | 5.8 g |
| Fibre | 2.2 g |
Approximate, calculated from ingredients and divided by the stated servings.
Questions people ask
Why does my holige tear while rolling?
Tears usually come from an insufficiently rested covering, coarse filling or an overfilled parcel. Rest the dough until stretchy, grind the dal completely smooth and seal the edges securely. Roll gently from the centre, using a little of the measured shaping oil.
How dry should the dal filling be?
The cooled filling should hold a smooth ball while remaining soft enough to flatten. A wet smear means it needs a little longer in the pan. A crumbly, cracked ball is too dry; work in a teaspoon of reserved dal liquid.
Can I use wheat flour instead of maida?
Yes, though the covering will have a more pronounced wheat flavour and may be less delicate. Start by replacing half the maida with atta. Add water gradually, rest the dough well and roll slightly thicker until you are comfortable handling it.
What is the difference between bele holige and coconut holige?
Bele holige has a cooked lentil filling, here chana dal combined with jaggery and cardamom. Coconut holige uses a coconut-based filling. The coverings and tawa cooking can be similar, but the fillings have different textures and need their own moisture control.
How should I store and reheat holige?
Cool the pieces before packing, then refrigerate within two hours and use within three days. Separate them before freezing so they release easily. Reheat on a low tawa under a lid, turning once, until the filling is hot throughout; avoid prolonged dry heating.
Photo: Organic Mandya · © Organic Mandya
