Ugadi always means we make Bobbattu or Puran Poli at home. The poornam used to stuff this delicious sweet bread can also be used to make another sweet called Poornam Boorelu or Poornalu. This year I discovered yet another marvellous use for the poornam and that is to make Holige Saaru or Obattu Saaru.
Also called Obattina Saaru, this wonderful rasam is made with the Puran used as filling for Puran Poli and is a very popular Ugadi recipe in Karnataka. Obattu Chaaru is apparently also made in some parts of Andhra Pradesh, though I have never had a chance to relish this dish before.
I discovered Holige Saaru or Obattu Saaru quite by accident and what a delightful thing that was. The result is a sweet and spicy rasam that is just perfect for Ugadi celebrations. 🙂
Here are a few tips that will help you make a delicious Obattina Saaru
If you are making Puran Poli, save the water in which the Chana Dal is cooked. This forms the base of the Saaru.
Make a little extra poornam or puran, and use it to make Holige Saaru.
How to Make Holige Saaru or Obattu Saaru
Holige Saaru or Obattu Saaru
Holige Saaru or Obattu Saaru is a sweet and spicy rasam made with the poornam used to stuff Obattu or Holige. It is a great addition to the Ugadi celebrations.
If you Already have Poornam
1/2CupChana Dal Puran or Poornam
If You Have to Make the Poornam
1-2Large PinchesGreen Cardamom Powder
For the Masala of Holige Saaru or Obattu Saaru
10 to 12Fenugreek Seeds
2Spicy Red Chillies
2Kashmiri or Bydagi Chilliesfor colour
1tbspThick Tamarind Pulp
Ingredients for Tempering
2tbspFresh Coriander Leaves
Salt to Taste
Method to Make the Puran or Poornam
Pressure cook Chana Dal with 1 cup of water for 3 whistles. The dal should be cooked but retain shape.
Drain the dal completely for about 1 hour. Save the water in which the dal was cooked.
When the dal is drained of water, grind it along with grated jaggery and cardamom powder.
In a heavy bottomed vessel, heat the ghee and the Chana dal paste to it.
Over medium heat, cook the paste while stirring constantly.
Cook the paste till it is translucent and light brown.
Set aside to cool completely.
To make the Masala for Holige Saaru or Obattu Saaru
Heat the oil.
Add fenugreek seeds and fry till they start to change colour.
Add mustard and cumin seeds.
Stir-fry for 5 to 7 seconds.
Add red chillies and coriander seeds.
Stir-fry till the coriander seeds start to change colour.
Turn off the heat.
Add asafoetida and mix well.
Grind these roasted ingredients with coconut and tamarind into a smooth paste. Use some water, if required.
To Make the Holige Saaru or Obattu Saaru
Dissolve the poornam in 2 cups of water.
Add the water reserved from cooking the dal.
Add the ground masala paste and salt.
Simmer the mix gently till it thickens a bit and becomes foamy.
Turn off the heat.
To Temper to Saaru
In a ladle, heat the ghee.
Add mustard seeds and wait till they splutter.
Add cumin seeds and stir-fry till they start to change colour.
Turn off the heat.
Add asafoetida and curry leaves.
Add the tempering to the Holige Saaru.
Garnish with chopped fresh coriander.
Serve the Holige Saaru or Obattu Saaru with steamed rice and papad.
Ugadi or the Telugu New Year is on April 8, 2016. Also celebrated in Karnataka and in Maharashtra as Gudi Padwa. It is both a time of piety and gaiety. We start the day with prayer and Ugadi Pachadi and then celebrate the a time for family and friends. As with all festivities food plays a very important role. What better way to celebrate any festival than with sweets. 🙂 So today, I am presenting the recipe for Badam Halwa.
A rich dessert that is easy to make, Badam Halwa has a very very subtle taste. It does not need many ingredients; just Badam, saffron, milk, cardamom, and sugar. Almost all of these are easily found at home. Badam Halwa can also be stored for quite a while, especially if it is made without milk.
While I like Bobbattu (Obbattu/Puran Poli), I love Poornam Boorelu or Poornalu. This is a deep fried sweet that is unique to Andhra Pradesh. It is made with Poornam, the same filling used for Bobbattu. The Poornam is shaped into balls and dipped in a Udad Dal + Rice batter and then deep fried.
Crisp and savoury on the outside, soft and sweet on the outside, perfectly made Poornam Boorelu just melt in your mouth. I always save some Poornam while making Puran Poli to make Poornam Boorelu.
Truth be told, I guess I like Poornam Boorelu better than Bobbattlu, because it is the taste of Poornam I love. When I was a child, Amma would always save a small portion of Poornam for me to enjoy!
I alternate between Poornam Boorelu and Bobbattlu for various festivals. This time for Ugadi, I made both!
Today I am delighted to present the recipe for Sojjappalu, atraditionalrecipefrom Andhra Pradesh, as a guest post for Sapana Behl of Cooking with Sapana. A couple of months ago, Sapana did this wonderful guest post on Baklava Rolls for my blog. It is now my turn to do a guest post for her, though it is delayed. I hope this wonderful Halwa Stuffed Puri from Andhra Pradesh makes up for the delay. 🙂
I have seen Sapana grow a blogger over the past 2 years. Her culinary repertoire has expanded to cover multiple cuisines. She is also blossoming into a wonderful food photographer. I am quite inspired by her.
It will be Ugadi soon and this would a great way to user in the New Year
Sojjappalu are a great hit with children and I hope Sapana’s daughter will love this as well.
Most importantly, I am not given to deep frying, so this guest post is also an indulgence for me 🙂
Sojjappalu needs a load of patience and a decent amount of time to make. The result, though, is absolutely worth the effort. Also known as Sajjappa in Karnataka, this dessert can be stored for 2-3 days. That is, if they last that long. 🙂
I urge you to visit Sapana’s wonderful blog for the recipe for Sojjappalu aka Sajjappa and other delicious recipes.
How to Make Sojjappalu or Sajjappa
Ingredients for the Sojjappalu Dough
Maida – 1 Cup
Rice Flour – 1 tsp
Salt – 2 Healthy Pinches
Water – To Knead the Dough
Oil – 1 tbsp
Ingredients for Rava Kesari
Rava, Suji or Semolina – 1/3 Cup
Sugar – 1/3 Cup
Ghee – 2 tbsp
Cardamom Powder – ¼ tsp
Water – 2/3 Cups
Yellow or Orange Food Colour – 4 to 6 drops
Oil for Deep Frying
Method to Make Sojjappalu or Sajjappa Dough
Sieve together the rice flour, maida, and salt.
Make a well in the middle of the flour.
Add about ¼ cup water.
Knead into a pliable dough. Add more water a little at a time, as and when required.
Roll the dough into a ball.
Pour 1 tbsp oil onto the surface of the dough.
Knead a bit so that the dough absorbs some of the oil but remains oily on the surface.
Close and set aside for 10 minutes.
Method to Make the Rava Kesari
In a pan, heat the ghee.
Add the rava and sauté for about 5 minutes. The rava should not change colour.
When the rava gives off a gentle aroma, add the sugar ad cardamom powder.
Now add the water and food colour and mix well.
Over medium flame, cook till the water is absorbed and the Rava Kesari is slightly translucent.
Turn off the heat and let the Kesari cool to room temperature.
Using a spoon or a fork, mix the Rava Kesari well so that it becomes a bit crumbly.
Method to Make Sojjappalu or Sajjappa
Heat the oil.
In a large kadai or wok, over medium flame, heat enough oil to fry the Sojjappalu. You should have oil to about 3” inches depth.
Let the oil remain on medium flame while you shape the puri.
Divide the Kesari into 8 equal portions.
Roll into balls.
Cover and set aside.
Pinch about a small marble sized piece of dough and set aside. We use this to test the temperature of the oil.
Using a well-oiled hand, divide the dough into 8 equal sized balls. The oily hands will prevent the dough balls from drying out.
Roll into balls.
Cover and set aside.
Cover and set aside. Be sure to cover, because the dough with dry out rather quickly.
Use a few drops of oil to grease a 6” plastic sheet.
Place one ball of dough on the sheet.
Using a well-oiled hand, press the dough into a 3.5” round puri. The puri should thick at the centre and thin at the edges.
Place one ball of the Kesari at the centre of the puri.
Fold the edges of the puri to cover the Kesari.
Roll into a ball so that the edges are sealed. Ensure there are no breaks from where the Kesari can leak.
Using a well-oiled hand, press this ball into a 5” puri. Ensure that the Kesari never breaks out of the dough cover.
Test the heat of the oil.
Pinch a small piece of dough from the marble-sized piece you set aside.
Drop it into the oil.
The ball should rise to the surface.
If it does not, heat the oil some more.
Repeat the test.
Gently slide the Sojjappam into the hot oil.
Fry till golden brown.
Flip over and fry the other side.
Using a slotted spoon, lift the Sojjappam out of the oil.
Hold it over the wok for a minute or so to ensure the excess oil drips off.
Place on a kitchen tissue.
Repeat steps 11 to 24 to make the other Sojjappalu.
Store in an air-tight container.
Savour by themselves. If you are feeling decadent, dip pieces in slightly sweetened milk and then savour. 🙂
Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding – 1
Semiya Payasam, Semiya Kheer, or Vermicelli Pudding
Pal Payasam or Kheer
Pesara Pappu or Pasi Paruppu Payasam
Chandrakanta or Chandrakantalu
Poornam Boorelu or Poornalu
Minapa Sunni Undalu – Udad Dal Laddu
Quick and Easy Coconut Laddoo
Rava Kesari – Saffron Semolina Pudding
Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on March 29, 2017. As with any festival, Ugadi celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun and fervour.
Some Ugadi Recipes to Enjoy with Your Family
Ugadi Pachadi. All celebrations of Ugadi begin with the Ugadi Pachadi. Ugadi Pachadi is an amagamation of six tastes found in nature; sweet, sour, tangy, spicy, bitter, andsalty. The six tastes (shadruchulu) represent the various experiences we have in life, and having Ugadi Pachadi reminds us that we should face life with equanimity.
Pulihora. Tangy rice that is a must for all festivities in Andhra. Here are a few different ways in which you can make it: