16 March, 2018

ALASANDE KALU/BLACK EYED BEANS/LOBIA POORAN POLI/HOLIGE

Posted in : HOLIGE/HOLIGEGALU/PURAN POLI on March 16, 2018 by : Divya Suresh

My latest innovation – alasande kalu/black eyed beans/lobia holige or pooran poli. I just recently tried/innovated two sweet recipes ie… Semiya-horse gram payasa & alasande kalu holige. And both 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 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.

Some other holige recipes in my blog are ⇒ Kharjura holige , Kadalebeeja holige , bele holige , pineapple/ananas holige , Kayi holige , sajjige holige , haalu holige , sihi genasina/sweet potato holige , kadlebele-kharjura bellada holige , lobia/alasande kalina holige

Ingredients :

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