Yet another sihi thindi for our special Yugadi. I had a look at the recipe in Paajaka's Recipes.
2 cups Maida
10 tbsp oil (Paajaka says 8 tbsp, but I added 2 more)
1 tsp turmeric powder
1/2 cup kadale bele / chana dal
1 cup jaggery
1/ 2 cup coconut gratings
1 tsp cardamom powder
1/4 tsp Nutmeg powder
2 tbsp ghee
1. In a mixing bowl, combine maida, turmeric powder & oil.
2. Add water & knead the dough for few minutes. The dough should be soft & should not stick to the fingers.
3. Keep the dough for about 3-4 hours for best results. I wrapped it in plastic wrap.
4. Pressure cook kadale bele. Remove excess water.
5. Grind together bele, coconut gratings, cardamom powder, Nutmeg powder & jaggery. No water should be added.
6. In a heavy bottomed pan, add a tbsp of ghee & melt it.
7. Add the ground mixture to the pan to make the horna.
8. Keep stirring the mixture continuously.
9. Add another tbsp of ghee when the mixture becomes a little thick.
10. When the hoorna leaves the sides of the pan, remove from flame & let it cool.
11. When it completely cools down, make lemon sized balls.
12. Also make balls out of Maida dough.
13. Make a small poori out of each ball, keep a hoorna ball inside & close it from all sides.
14. I used banana leaves to make obbattu. Apply oil to two different banana leaves. No extra flour should be used to while rolling.
15. Place an obbattu ball in between the leaves & roll it into a chapati.
16. On a heated tawa, bake the chapatis one after another. Add oil if required.
17. Serve it hot topped with ghee & badam milk.