Sakkare Holige or Sakkare obbattu is the heart throb of many. There are different varieties and each is tasty in its own way. It is a common notion that making this dish is tedious, time consuming and tiresome. Here, I have simplified the steps and made it easy for you.
Sakkare obbattu is my favorite for the reason that it is crispy, not very sweet and can be stored for long. The chances of its taste getting spoiled is very less compared to other forms of obbattu. It is worth trying. How about this festive season or Sunday?
- Chiroti Soji – 2 Cups
- Maida – ½ Cup
- Rice Floor – 1 Tbsp
- Sugar – 2 Cups
- Wheat Atta – 2 cups
- Dry Coconut Grated – 1 cup
- Ghee – 1 Cup
- Elaichi, Clove Powder – 1 small spoon
- Oil – 2 cups
There are two parts in making any obbattu. One is preparing the Pooran and the other is preparing the dough.
First, let us prepare the dough. It is better if you can use atta kneader or wet grinder to make the dough. First make a paste of rice floor with one tea spoon ghee. To this add 2 cups Chiroti Soji and Maida. Make a dough to the consistency of Chapati dough. Then add 2-3 spoons of oil and run the wet grinder / Atta kneader for few more minutes to make it soft. Transfer the dough in to a basin, put some oil on the dough and keep it covered tightly. Let this get set for a minimum of one hour.
Making Pooran: Fry grated dry coconut in thick bottomed kadai on low fire just to make it crisp. Make it into nice powder. Fry Atta wheat atta in low flame till it turns brownish and gives out good aroma. Powder the sugar. Now in a bowl mix the fried atta, coconut powder, sugar and Elaichi and clove powder. Add ghee slowly while mixing to make a dough. The consistency of Pooran and Dough should be same to get best results.
Now is the final step. Take a small amount of dough, spread it on your palms, place a Pooran ball in the centre, and cover the Pooran on all sides. Place this on a Plantain leaf or aluminium foil smeared with oil, spread it into thin layer by hand, transfer this on to heated tava. Bake it on both sides till it turns golden brown.
Yummy Sakkare Holige is ready now. You don’t need any side dish for this, but some people like it with milk. Taste it when hot, it is yoooooooo!!
- The consistency of Pooran and Atta should be same to get good results.
- Use only desi ghee for Pooran
- Don’t use oil while baking.
- Bake Holige in low flame on a thick pan.
While making Pooran, use sugar to your taste, but better if it is not too sweet. If sugar is more, Holige gets burnt easily.