Obattu/Holige

Ingredients
Toor Dal - 13/4 cups
Channa dal - 1/4 cup
Jaggery - 2 cups
Grated Coconut - 1/2 cup
Maida - 11/2 cups
Rava - 2 tbsp
Turmeric - a pinch
Salt - a pinch
Cardamom - 4-5
Oil - 1/2 cup

Method
Mix maida, rava, turmeric, salt and 1 tablespoon oil in a bowl. Add water and knead the dough to chapathi consistency. Coat the dough with 1 table spoon of oil and set aside for 2 hours.
Cook toor dal and channa dal till done.
Separate water from dal using a strainer. This water can be used to make obattu saaru.
Heat a pan, add the boiled dal, jaggery and coconut and bring it to boil. Keep stirring till all the moisture evaporates and the mixture becomes thick. Now add cardamom.
Grind the mixture to a smooth paste. Do not add water while grinding. After it cools, make lemon sized balls and set aside 1 of these for obattu saaru.
Take a small sized ball of the maida dough and pat to the size of a small puri.
Place the dal filling in the center and seal the sides. Pat this on a plastic paper smeared with oil to make a small paratha.
Fry it on a hot tava. Smear a little oil while frying obattu.
Obattu tastes best when served with ghee.

Obattu Saaru
Bring the strained dal water to boil.
Add salt, the dal-jaggery mixute that you had saved and 1 teaspoon of red chilly powder and quater teaspoon of tamarind paste.
Season with mustard, red chilly, asofotedia and curry leaves.