6 December, 2023

Pigeon peas/togari bele kayi holige – no grind method

Posted in : HOLIGE/HOLIGEGALU/PURAN POLI on December 6, 2023 by : Divya Suresh Tags: celebrations, festival sweets, healthy, holige, holigegalu, home made, nutritious, traditional sweets

We all at home are a big fans of any kind of holige, of which bele holige is our most favourite sweet dish and the best thing is, I always make holige using whole wheat flour/whole wheat flour+semolina and the stuffing contains lentils and sweetness is obtained from jaggery …. So this is always a good choice as well.

I have already published Pigeon Peas/Bele holige, split bengal gram/Kadale bele holige, almond/badami holige, semolina/Sajjige holige, Banana holige, Pineapple holige, Sakre holige, Kayi holige, dates and sesame seeds holige, sweet potato/sihi genasina holige, Kadalebeejada/groundnut holige, black eyed beans/alasande kalu holige, Beetroot holige here on my blog. You can click on the respective name of the holige and check the recipe

Halu holige , Gujrati Vedmi/Puran Poli/holige , Kharada bele holige , hittina holige , over ripen banana lachha Paratha/holige , Sorghum flour hittina holige , Carrot holige , Yellow/red pumpkin/sihi kumbalakayi wheat flour holige

And talking particularly about today’s holige recipe, I want to publish this recipe to those of my friends & family , who are still learning, who are always in hurry, who doesn’t have much time to prepare in large quantity but love to relish the holige, who want to learn making holige but never do so because of its difficult and lengthy procedure etc

Comparatively, this recipe takes less effort and less time, using less set of ingredients. We can make 8 Puran polis/holige with the below mentioned measurement of ingredients.

Ingredients : measuring cup used – 250 ml

For the outer layer :

Whole wheat flour – 1 cup
Water – as needed to form a very soft, sticky and elastic dough (1/3 cup was enough for me)
Ghee – 1 tsp
Turmeric powder – 1/4 tsp
Rice flour – 1&1/2 tsp
Oil – to apply on the dough
Oil/Ghee – to smear on the holige

For stuffing :

Different brands of lentil yields different quantity of lentil once cooked, So you can take the required quantity of lentil to get slightly heaped 1 cup of cooked lentil, by considering how your lentil works/yields.

For stuffing :

I have cooked 1/2 cup of well rinsed pigeon peas/arahar dal, in 3 cups of boiled water until very soft, Passed it through the strainer. Which yielded me 1 heaped cup of cooked lentil/dal and I used the lentil stock (liquid obtained after I strained the cooked lentil) to make hooranada saaru

Cooked Pigeon Peas/benda/beyisida togaribele – 1 heaped cup (
Grated fresh coconut – 1/2 cup
Powdered Jaggery – 3/4 cup
Cardamom Powder – 1 tsp
Nutmeg & Mace powder/Jayikayi & Jayipatre – one fat pinch of each (optional)

PROCEDURE :

To begin with (above refer the heading, for the outer layer) take, ghee turmeric powder, rice flour in a Parath/wide bowl and rub it using your finger until it turns out buttery texture

Now take a sifter with fine holes and sieve the wheat flour, put sifted whole wheat flour to the rubbed mixture and mix everything well, bind into a soft, sticky and elastic dough by gradually adding water.

Now apply 1 tbsp of oil and knead the dough for 5 to 6 minutes or until the dough becomes very soft and pliable

Apply 1 more tbsp of oil all over the dough, cover and let it sit for 30 to 40 minutes or until you prepare the stuffing and it gets cooled completely

Dry grind the grated coconut to make it a fine paste, take cooked and drained lentil, ground coconut and jaggery in a Pan/karahi, turn on the heat and cook until the mixture thickens and comes out like a whole mass without moisture content (it melts first and then again becomes thick)
Now reduce the heat, cover with a lid and keep stirring in between often so that the mixture won’t get stick to the bottom and gets burnt
Covering the pan/Karahi with a lid is very important, as the mixture tend to spritz all over, when in liquid consistency
Cook until the mixture becomes like a mass and leaves the edges of the Pan, put cardamom powder and nutmeg and mace powder (if using), mix everything well

4. Spread the mixture all over the Pan, remove from the heat and allow it to cool completely or transfer the mixture to a plate or bowl and let it cook completely

Now knead again the rested dough once, divide and into equal portions, also divide the completely cooled stuffing into equal portions
take a portion of the dough, flatten it slightly, keep a portion of the stuffing in the centre, now seal it bringing together properly from all over