Serves 5-6
Ingredients :
Makes around 8-10 holige
For outer dough ( Kanaka )
Maida / All-purpose
flour - 1 cup
Oil - minimum
1/4 cup
Turmeric /
haldi - a pinch
Water to mix
the dough
Salt to
taste
For stuffing ( Hoorna )
Bengal Gram
/ Chana Dal - 1 cup
Jaggery - 1
cup
Fresh
coconut - 2 tbsp; grated
Cardamom /
Elaichi -2-3 nos
Others
Maida for
dusting
Ghee/ oil to
roast
Method:
Prepare the dough first:
1) In a wide mixing bowl take Maida, salt and haldi.
2) Add water and little oil. Make a soft sticky dough (looser than chapathi
dough). Later knead the dough nicely for few minutes adding oil little by
little so that dough becomes non sticky and soft . Pour the left over oil into
the ready dough such that dough gets immersed in oil and nicely gets soaked
.This will help in getting very good texture holige with softness .
3) Cover the dough in a damp cloth and let it sit for at least 3-4 hours.
The more it gets resting time, the smoother and softer holige will be. If you
have time better keep more than 4 hours. As the dough is resting, in between,
re knead the dough 2-3 times and cover it back with damp cloth.
4) The dough / kanaka is ready.
Next Prepare stuffing:
1) Wash chanadal, add about 3 cup water (if you are making rasam from the
stalk, can add more too) and pressure cook for about 2 whistles. Dal
should be almost cooked but should hold its shape .It should not become
mushy. Turn off the heat.
2) Once the cooker cools, strain cooked dal over a strainer and separate
dal from water completely .Reserve this water to make holige saaru.
3) After cooked dal has cooled, transfer dal,jaggery, coconut and cardamom
to a mixer jar. Grind to a fine paste.
4) Transfer the chana jaggery paste to a thick bottom pan or kadai and keep
on medium low heat.Stir in between to prevent burning. Continue sauté till the
mixture becomes one whole non sticky mass without any moisture content.
5) Stuffing / bele hoorna is ready. Let it cool.
Time to prepare holige / obbattu :
1) There are 3 ways in which you can spread holige.
2) One is like normal chapathi. Stuffed balls are lightly coated with dry
flour and rolled thin using rolling pin. Later transfer gently with hand to
tawa.
3) Or place the stuffed ball on a greased sheet / banana leaf / holige
sheet . Pat it with your hand to make it big. Place the sheet inverted on the
hot tawa. Drop holige and remove sheet.
4) Or place the stuffed ball between 2 greased sheet or holige sheet. Roll
it like parathas without using dry flour. The oil in the outer cover will help here. Place
the sheet with holige - inverted on the hot tawa. Drop holige and remove
sheet.
Adapt the
method whichever is convenient for you. We usually do like method now let’s
start preparing holige:
1) Once the filling has cooled down completely, make lemon size
balls.
2) Now take dough , knead once and make balls such that they are half the
size of the stuffing ( i.e. dough balls should be smaller than stuffing
ball )
3) Take 1 dough ball and using your hand spread it to a disc size or poori
size. Place the stuffing ball in center of it and cover it with dough. Squeeze
out any extra dough .Refer the video clip to know how to stuff uniformly.
4) Dust the balls with Maida and roll this like a roti/chapati, as thin as
possible. Dust some more flour if required in between rolling.
5) Heat a tawa (preferablyiron). Once it’s hot, gently transfer rolled
holige to the tawa. Drizzle few drops of oil / ghee. Once you see bubbles, flip
it to the other side. Gently brush oil/ ghee .Cook both the sides in medium
flame till holige cooks with golden brown spots.That's it Puran Poli / Obattu /
Holige is ready to serve. Enjoy it hot or warm as such / with ghee / warm milk
/ coconut milk.
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