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- Duration: 30 minutes
- Serves: 8 to 10 people
Spice Level: Zero
Holige only looks and tastes good once it has turned dark brown on frying. The authentic method of getting that perfect hue is adding rava to the rice-and-dal mixture. The rava also helps make the Holige crisp on the outside.
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Holige is Karnataka’s most popular sweet dish, an essential delicacy made to mark festivals such as Ugadi, Vara Maha Lakshmi Vrata and Diwali. The word ‘Holige’ means ‘something very special’, and the dish is also known as ‘Obbattu’, ‘Bobbatlu’ and ‘Puran Poli’ in other regions. It comes in many varieties, such as Peanut Holige, Kai (coconut) Holige, Bele (arhar dal) Holige and Sesame (til) Holige.
- Refined wheat flour (Maida) (1½ cups)
- Split chickpeas (chana dal) (1 cup)
- Jaggery(Gud) (1 cup)
- Semolina (Sooji) (2 tsp)
- Green cardamom(Elaichi ) powder (1 tsp)
- Oil (1 tsp)
- MTR Haldi Turmeric Powder (a pinch)
- Salt (a pinch)
- Oil (as required)
- Water (as required)
- Thoroughly wash the chana dal in water and pressure cook it on a high flame, timing it to 3 whistles.
- Allow the steam to escape naturally and then drain out the water from the pressure cooker. Add the gud to the dal and cook it for another 10 minutes on a medium flame or till it dissolves. Then, take it off the flame and set it aside for cooling.
- When the gud-dal mix has cooled down, put it through a mixer-grinder and work up a smooth paste without adding any water.
- Transfer it to a vessel and add the elaichi powder. Mix well and keep aside.
- Next, mix the maida with the sooji, MTR Haldi/Turmeric Powder, and salt. Then, add a bit of oil and water as required to make a roti-like dough.
- Cover and set aside for an hour.
- Make small 1-inch balls of the dough and flatten them into small circles using your palms.
- Now, place a teaspoon of the chana mixture at the centre of a flat dough circle. Cover it with another flat circle. Seal the edges by deftly pressing down with your fingertips.
- On a plastic sheet, apply an even coat of oil. Now, place the stuffed flat dough circle on it and gently roll it out like a chapati, making sure that the stuffing doesn’t spill out.
- Heat a flat tawa on high flame. Place the chapati on it and cook till both sides have turned golden brown.
- Serve the Holige hot or cool.
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