Boil chanadaal to the finest. *Extract water out of it, the save stock or extraction will be used as main ingredient for next recipe.

Mix finely mashed Jaggery with boiled chanadaal, & let it cook till jaggery gets diluted in channa.

Blend the mixture of channa+jaggery to the finest paste.

Powder the cardamom & cloves together + 2tb.spoon fennel seeds add it on paste and mix it well for vibrant flavor. If you add this while blending the paste flavors are grounded and there essence is neutralized so add it on later forming the paste.

Now mix the maida flour, wheat flour, bombay suji, 100ml of hot oil & pinch of turmeric powder.

Knead well the mixture and form soft dough's and let it rest for 20-30 minutes

Flatten the dough's like paratha's make the sweet stuffing epicenter of the flatten dough close it and again flatten it in the form of stuffed paratha.

Use banana leave or a plastic layer to flatten it, since it's kneaded with oil it's little messy and sticky.

Place the flatten soft sweet bread on pre-heated pan, apply ghee on surface of flatten bred not to the pan, same procedure should followed for both sides to cook it.

Now the soft sweet stuffed bread is called as "Holige/ Obbattu" an authentic karnataka's traditional classic dish.

Here the HOLIGE is ready.... I know there too many different style of cooking the same dish, But this is my mom and sisters twist and tips to make cooking process easy and enhancing the mild taste with rich aroma, try it. Serve hot with ghee, or ghee+milk as north karnataka accent. Welcome this monsoon with _Traditional_classic_healthy_tasty _FOOD

Reserved Chanastock will be main base ingredient for next recipe.

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