HomeHolige| Holigegalu| Puran Poli Alasande Kalu holige | Lobia or black eyed beans Puran Poli |
16 March, 2018

Alasande Kalu holige | Lobia or black eyed beans Puran Poli |

Posted in : Holige| Holigegalu| Puran Poli on by : Divya Suresh Tags: , , , , , , , , ,

Today I’m here with my latest innovation – alasande kalina holige or black eyed beans Puran Poli or lobia holige or pooran poli. Its just recently I tried rather innovated couple of sweets recipes ie… Semiya-horse gram payasa & alasande kalu holige.

And both the dishes turned out to be very tasty, yummy and perfect …it just didn’t disappoint me. I made the regular outer layer/dough for the holige, only stuffing is new. Rather I wanted to name this as “fiber rich holige“.

You can try this alasande kalu holige for this upcoming Ugadi festival, instead of regular bele holige. The below mentioned quantity of ingredients yields 8 nos., of holige, of the shown size.

Ingredients : measuring cup used – 250 ml

For the outer layer :

  • Whole wheat flour – 3/4 cup
  • Chiroti rave/fine quality semolina – 1/4 cup
  • Water – 1/2 cup (adjust)
  • Ghee – 1/2 tbsp
  • Turmeric powder – 1/4 tsp
  • Rice flour – 1 tbsp

For stuffing :

  • Alasande kalu/lobia/black eyed beans – 1/2 cup (when boiled it becomes almost 2 cups)
  • Water – 4 cups
  • Grated fresh coconut (tightly packed) – 1/2 cup
  • Jaggery – 1 cup
  • Oil – for soaking the dough and roasting the holige

PROCEDURE :

  • Gather turmeric powder, rice flour and ghee in a wide bowl, mix rub well till it becomes soft like butter
  • Add in the flour and the semolina, mix everything well (it just becomes like bread crumbs), then knead into a soft dough using water
  • Knead the dough really well, pour some oil and let the dough soak in it for minimum 3 hours
  • Now heat 4 cups of water and add in black eyed beans/alasande kalu in a pressure cooker, and when it starts boiling, close the lid and cook it till 4 whistles
  • Once cooled, pass it through the strainer and collect the cooked water in a container so that you can use it later for making hooranada saaru
  • Heat a pan add in coconut, jaggery and cooked lobia, stir it almost continuously till it becomes dry and leaves the edges of the pan
  • Remove from the fire and allow it to cool completely, then grind into a fine paste
  • Now take out the soaked dough, knead it again well
  • Pinch a portion of the dough and place a portion of the stuffing in the centre, cover it from all the sides and roll it on a greased paper into thin a circle

 

  • Heat the griddle, roast the rolled holige on both the sides
  • Serve it with hot milk and ghee

However you can have a look at some more holige/Puran Poli recipes, Like –