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.

ರುಚಿಕರವಾದ ಉಡುಪಿ ಶೈಲಿಯ ಕೆಂಪು ಹರಿವೆ ಪಲ್ಯ./Amaranth leaves Dry curry.

Harive soppu / amaranh leaves are very healthy and they are rich in vitamins and minerals.

I have tried Dry curry / Palya using Harive leaves. 

We from Udupi and love to prepare Udupi style dishes that too without onions and garlic.

It is always better to have simple food so that you do not have any health problems like acidity or indigestion problems. 

I have used Harive soppu, fresh coconut and mustard as spice.

Udupi dishes are mostly cooked with coconut oil since they do have coconut trees grown around the place. It is a practice that eating food cooked or used coconut oil. Coconut oil said to be the best.

Let us see some benefits of eating Harive soppu /Amaranth leaves in our diet.

Amaranth leaves are rich in antioxidants. They are rich source of iron and proteins. They do have amino acids, dietary fiber, minerals like magnesium, calcium, potassium, copper, zinc, iron, phosphorus and manganese.

They are rich in Vitamin A, Vitamin B and Vitamin K.  They are known for powerhouse nutrients.

They help to boost immunity, good for anemic people. Good for shedding extra weight. 

They are rich in dietary fiber and good for people who suffer from constipation. Amaranth leaves are free from gluten. 

Let us see the recipe now :

No Onion or no garlic Recipe.

Things needed :

To Cook :

Amaranth leaves : 1 Big Bundle.

To dry grind :

Coconut : 1 Small cup. (3 to 4 tablespoons).

Mustard seeds : 1/4 Teaspoon

Chilly powder : 1/2 Tsp

Tamarind : 1/2 of Small gooseberry size.

To Add  :

Jaggery : 1 Tablespoon

Salt : As required 

Turmeric powder : A little 

Dry ground coconut mixture.

To Season :

Coconut Oil : 2 Tablespoons

Mustard seeds : 1/2 Teaspoon

Urid dal : 1/2 Teaspoon

Red byadagi chilly : 1

Green chilly : 2

Curry leaves : 5 to 6 leaves.

Method :

1. Wash and cut Amaranth leaves nicely.  Wash and slit green chilly and curry leaves.

2. Keep a pan on the fire and heat. 

3. Add mustard seeds, urid dal and red chilly. Let mustard splutter.

4. Add green chilly and curry leaves. Add cut Amaranth leaves.

5. Stir nicely. Add turmeric powder, required salt and jaggery.

6. Add 1/2 cup of water and mix it well. Cover and cook till the water dry.

7. Grate coconut and grind it with 1/2 tsp mustard seeds, 1/2 tsp chilly powder and very little tamarind.

8. Now Amaranth leaves are cooked and check all the moisture disappeared.

9.Add ground coconut mixture and mix it well. Keep the flame low and cover the lid.

10. Let it cook for 2 minutes on low flame.

11. Now shift the ready Amaranth Palya to a serving bowl.

12. Serve And enjoy Amaranth Palya with your lunch.

Note :

Do not add much water. It takes long time to dry up. 

Use of any oil is optional. Coconut oil taste better and good for health.

Adding less jaggery is optional. Use of more chilly powder is optional. (I have used green chilly so reduced the red chilly powder). 

Time : 30 Minutes.

Serves : 3 to 4 .