23 March, 2020
SAVORY/SPICY PURAN POLI/KHARADA BELE HOLIGE – VIDEO
Earlier kayi holige (coconut puran poli) & bele holige (lentil sweet puran poli) were the two most famous, well known, commonly prepared holige recipes in Karnataka. But of late everyone have started making many many more varieties of holige, of which even I have tried a few like Pineapple holige, badami/almond holige, carrot holige, Khova holige etc and my latest most favorite is chocolate holige, though I haven’t yet prepared at home. I never use plain flour/maida for making any kind of holige. Instead it is always either wheat flour or chiroti rava or both.
Today I’m here to post savory puran poli/kharada holige using only lentil ie Pigeon peas/togaribele/arahar dal and some spices – I mean no coconut..yes I have not used coconut in this recipe. Normally/generally we prepare savory/Kharada holige for breakfast. And savory versions are not available yet in the stores like the sweet ones. Broadly we can say these (savory) are the south Indian versions of different kinds of parathas which they prepare in North India.
Ingredients : measuring cup used – 250 ml, makes 6 holige of shown size
For the dough :
- Whole wheat flour – 2 cups
- Salt – 1/2 tsp
- Water – 3/4 cup or little more
For the stuffing :
- Pigeon peas/togaribele – 1/2 cup
- Water – 2 cups
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Red chili powder – 1 tsp
- Curry leaves/powder – 1 tsp
- Ginger – 1 tsp
- Green chili – 1 tsp
- Green chili – 1 tsp
- Coriander leaves – 1 to 2 tbsp
- Salt – 1 tsp
- Lemon juice – 3 tsp
- Ghee – 1 tbsp
- Hing – 1/8 tsp
PROCEDURE :
- Gather wheat flour and salt together, mix well and prepare a soft and stiff dough using water and set aside
- Boil 2 cups of water in a cooker, put rinsed lentil and cook until soft or two whistles (in my cooker 2 whistles are enough, so cook accordingly)
- Once pressure is released, pass the cooked lentil through the strainer and collect the stalk in a container so that we can make saaru/rasam using that later
- Now put all the spices, salt and lemon juice listed above to the cooked lentil, combine everything well
- Heat ghee in a Pan/kadai, put hing, stir once and then add in the lentil mixture and stir until the leaves the edges of the kadai and comes as a whole, keep mashing while you stir
- Once cooled divide into equal portions
- Pinch a portion of the dough and place a portion of the stuffing in the centre (watch the above video), neatly seal from all the sides, roll into a semi thin circle by dusting with wheat or rice flour
- Coo on both the sides on a heated tawa by applying little oil
- Enjoy with any kind of chutney or raita
