7 September, 2022
Hittina holige/sorghum flour stuffed paratha |
ಹಿಟ್ಟಿನ ಹೋಳಿಗೆ/ಜೋಳದ ಹಿಟ್ಟು ತುಂಬಿರುವ ಹಿಟ್ಟಿನ ಹೋಳಿಗೆ |
As I had mentioned in my earlier post, today I’m here with my own creation ie…. Steamed jowar flour stuffed Paratha/Jolada hittina holige.
Normally rather originally, steamed rice flour is stuffed inside the wheat flour, rolled and cooked into chapatis/Polis. Even I did it in this method all these years. But once it strike my mind and I made these hittina holige by stuffing steamed sorghum/Jowar flour and it was a big hit at my place. So now I make both the versions and more of sorghum/jowar version
As usual I have used whole wheat flour for the outer layer. This also contains 1 tbsp of powdered flax seeds in the knead dough. Of late I do put flax seeds powder in everyday roti flour, many of the curries, huli (sambar) etc. The main intention is to consume it everyday in one or the other form
However to read so many other details about this hittina holige, you can check my recently posted recipe – hittina holige/steamed flour stuffed Paratha
Ingredients : measuring cup used – 250 ml , makes 4 parathas of below shown size
For the outer layer :
- Whole wheat flour – 1 cup
- Salt – 1/2 tsp
- Flax seeds powder – 1 tbsp
- Water – 1/2 cup + 2 to 3 tbsp OR as sufficient to form a stiff & soft dough
For stuffing :
- Sorghum flour – 1/2 cup
- Water – 3/4 cup
- Salt – 1/4 tsp
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 Jowar/sorghum flour 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
- 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 a portion of 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.
- Today I paired this hittina holige along with Brinjal/badanekayi Palya
By the way you can have a look at some more Jowar recipes on this blog
Jowar sooji rotti , Jowar sooji Idly , Jowar poha mixture , Instant sorghum/Jowar flour dosay , Sorghum/Jowar flour rotti , Jowar methi curd Poori , whole sorghum milk fudge , Sorghum/Jowar onion kadhi , Jowar-bajra-wheat flour lentil Poori, by adding methi leaves
What a healthy choice to eat. Hope you all will like this recipe and make this and enjoy with your family too. Let me know if you do. Will be waiting for your feedback. Thanks in advance.
Thanks for visiting my blog, keep visiting and do not forget to let me know if you make any dishes by following the recipe from here. Happy cooking.
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