23 July, 2022
Hittina holige | Bili holige |
ಹಿಟ್ಟಿನ ಹೋಳಿಗೆ | ಬಿಳಿ ಹೋಳಿಗೆ |
One of the very old and traditional food, which I have grown up eating is this hittina holige or bili holige. I and my paternal grand mother are the biggest fans of this dish. This is one of our most favourite dish – hittina holige paired along with maavina seekarane/mango ras/aam ras and badanekayi Palya/brinjal curry.
This is mostly made in my native place – Malenadu. This is a must to do dish during summer ie … during mango season. Almost all households in malenadu region makes this dish during mango season.
Basically refined flour/maida is used for the outer layer of this holige, but by practice we use (I, mom & granny) whole wheat flour at our place. I’m also thinking of making hittina holige by stuffing steamed ragi flour, Jowar flour etc in the near future
Steamed rice flour is stuffed inside the knead whole wheat flour. Exactly like how we make any other Puran Poli. But then making masala steamed rice flour is my own idea, which I follow since past many years.
Here you can check the recipes like – steamed/Kuchhida sihi kadubu , Kuchhida khara Kadaubu/Kadale & Uddina kadubu , ragi idiyappam , rice idiyappam , Maize flour idiyappam , shyavige idly And the special ones here being Rice string hoppers/Ottu shavige , Mango string hoppers/hot & sweet mango Ottu shavige , Carrot Ottu shavige
Ingredients : measuring cup used 250 ml
For the outer layer :
- Whole wheat flour – 1 cup
- Salt – 1/8 tsp
- Flax seeds powder – 1 tbsp
- Water – as sufficient to form a stiff & soft dough
For stuffing :
- Rice flour – 1 cup
- Water – 1&1/2 cup
- Salt – a pinch
Spices/herbs to add if you are going to make masala infused stuffing :
NOTE : You need to add all the below mentioned stuffs into the water itself while the water is boiling
- Cumin seeds – 1 tsp
- Green chilies – 3 to 4 (adjust)
- Coriander leaves – 2 tbsp
- Curry leaves – 2 sprigs
- Salt – 3/4 tsp (I put rock salt)
PROCEDURE :
- Gather together the wheat flour, flax seeds powder and salt and mix everything well, and knead into a firm soft dough using sufficient water, cover and set aside
- Now (check the heading ‘For stuffing’) heat the water and let it boil, add pinch of salt and when the water is boiling rapidly, reduce the heat to low and put all the rice flour at once in the centre and let it be like that for 3 to 4 minutes
- Now if you want to make masala stuffing then,
- Add in cumin seeds, green chilies, coriander leaves, curry leaves and salt to the water and when it starts boiling rapidly, add the rice flour all at once in the centre and let it be like that for 3 to 4 minutes
- Then take a ladle and stir the mixture until it forms like a dough and leaves the edges of the vessel – so like this you can make either plain or masala steamed rice flour stuffing.
- Transfer the steamed mixture on to a plate, gather and knead it really well
- Now divide both, the kneaded dough and stuffing into equal portions
- Take the dough, flatten a little, place the stuffing in the centre, seal properly from all the sides and roll it using a rolling pin by sprinkling some dry wheat flour
- Cook on both the sides on a heated tawa by smearing little oil
- Serve with the accompaniment of your choice. Normally this holige is always paired along with maavina seekarane/aam ras and brinjal curry.
- For a change, this time I made a twist in the brinjal curry and I had put potatoes as well along with brinjal, (as insisted by Manoj – my first son) and the curry tasted equally n differently yummy.
