30 August, 2016
Wheat flour sweet flat bread| Puran Poli| godhi hittina bele holige
Holige is a traditional sweet dish, which is a must during festivals like Ugadi (Kannada new year day), Swarna Gowri vratha and on Upakarma day. And it is also made during big functions at home as well as temples.
There are many kinds & procedures of preparing Holige The one which I’m going to share now is made of lentils, jaggery, whole wheat flour and fine quality semolina.
This is my Grand mother’s (dadi) procedure of making Holige, which my mother learnt from her and later passed it on to me and also this is one of my most favourite sweet dishes.
You can also check – sajjige holige , Kharjura holige , Ground nut holige , Pineapple holige , kayi holige , haalu holige , sweet potato holige , Kadalebele holige , alasande kalu holige , badami holige
Ingredients : measuring cup used – 250 ml, yields 9 holige of shown size
For the dough :
- Whole wheat flour – 3/4 cup
- Chiroti rave (fine quality semolina) – 1/4 cup
- Turmeric powder – 1/2 tsp
- Ghee – 1 tsp
- Rice flour – 1 tsp
- water – 1/2 cup (to knead the dough)
- Oil – to soak the dough
For the filling :
- Water – 3&1/2 cups
- Toor dal/togari bele – 3/4 cup
- Split Bengal gram – 1/4 cup
- Jaggery – 1 cup ( powdered )
- Nutmeg & mace (Jaiphal & Javitri) powder – 2 to 3 pinches each
PROCEDURE :
- Sift the flour and keep aside.
- Take turmeric powder, rice flour & ghee in a container and rub it well in circular motion, with your fingers till it becomes soft like butter
- Then add sifted flour and semolina into it, mix everything well. now knead the dough using water little at a time , make it firm but not hard.
- Knead well and Pour in the oil till it covers the dough ( nearly half cup ), cover & let it sit at least for three hours
- Wash both the lentils and pressure cook with enough water
- Once it cools down, drain all the water and collect it in a container ( you can make ” hooranada saaru ” ( rasam ) using this strained dal water)
- Put cooked & drained lentils and Jaggery in a hot pan and cook till it becomes like a whole mass without moisture content ( it melts first and then again becomes thick )
- Keep stirring so that the mixture wont get stick to the bottom
- Once it becomes like a mass and leaves the edges of the kadai, remove from the fire and let it cool
- Then take it in the Mixie jar, add Nutmeg & Mace into it and grind into a fine paste & make lemon sized balls and keep aside ( reserve 1 or 2 balls to add into the Saaru (rasam) )
- Now take the rested dough out of the oil and knead again very well till it becomes soft ( 6 to 8 minutes )
- Meanwhile heat the tawa/griddle to cook the Holige
- Pinch a portion of the dough, flatten it little with your hands, place the stuffing in the centre, now bring together all the sides in the centre and seal it properly ( like we do while making stuffed parathas )
- Now roll into a circle on greased butter paper or roll it with the help of wheat flour on a plain paper ( I use rice flour for dusting )
- Put it on the hot tawa, after few seconds remove the paper, cook on both the sides using oil
- Serve hot with Ghee and Milk
