18 January, 2018

Sihi genasina holige | Sweet Potato Puran Poli |

Posted in : Holige| Holigegalu| Puran Poli on January 18, 2018 by : Divya Suresh Tags: BREAKFAST, celebrations, festival sweets, genassina holige, healthy, healthy snacking, holige, home made, jaggery, nutritious, sesame sseds, sihi genasu, sweet potato, sweet potato Puran Poli, Winter special

ಸಿಹಿ ಗೆಣಸಿನ ಹೋಳಿಗೆ |

My first attempt at making melt in mouth sweet potato or sihi genasina holige. It was in my to do list since long time, but this time for Sankranti festival I made it. It turned out to be thin, crispy, delicious, yummy and melt in mouth dish…..wah !

The below mentioned quantity of ingredients yields 13 to 14 nos., of holige of the given size. You can put well roasted, black sesame seeds or white or both in equal quantity. But do definitely add for it gives a special nutty taste to the holige.

Please do check some other sweet potato dishes here ⇒ sweet potato subji/Palya , sweet potato curry , sweet potato Kootu , sweet potato raita , sweet potato holige , sweet potato capsicum subji/Palya , sweet potato akki rotti , sweet potato (wheat flour) Paratha

Ingredients : measuring cup 250 ml

For the outer layer :

Whole wheat flour – 1&1/2 cup (sifted in a sieve with very tiny wholes)
Chiroti rave – 1/2 cup
Rice flour – 1/2 tbsp
Ghee – 1&1/2 tsp
Turmeric powder – 1/4 tsp
Salt – a pinch
Oil – to soak the dough & to roast the holige

For stuffing :

Cooked & mashed sweet potato – 2 cups
Grated fresh coconut – 1 cup
Jaggery – 2 cups
roasted sesame seeds – 1&1/2 tbsp
Black pepper powder – 1/4 tsp
LDEN powder – 1/4 tsp (LDEN = equal quantity of laung, dalchini, elaichi and nutmeg powdered together)

PROCEDURE :

Put rice flour, ghee and turmeric powder in a wide bowl or Parat and rub them together with your fingers till soft like butter
Now add in sifted whole wheat flour, chiroti rave and salt, combine them well and knead into a soft but firm dough, soak it in the oil for minimum 2 hours
Grind grated fresh coconut into smooth paste without adding water
Now in a pan put mashed sweet potato, ground coconut and jaggery and cook till all the moisture evaporates and the mixture comes as a whole leaving the edges of the pan
Now add in sesame seeds, black pepper powder and LDEN powder, combine well and remove from the fire and allow it to cool

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 it into a circle on greased butter paper, applying oil