The Holige recipe enables you prepare the mouth-watering sweet food, holige. It is also known as obbattu, or puran poli. This food is usually prepared on the festival days like Ugadi, VaraMahaLakshmi Vrata and Diwali.
Toor dal, jaggery / unrefined sugar, cardamom powder, maida, fine rava / chiroti rava are the main ingredients of the holige recipe.
Learn how to make obbattu, with this recipe, for festivals or special events. Serve obbattu with plenty of fresh ghee and milk to increase the taste of this cuisine.
*** Cover the holiges only when these are completely cool. Otherwise, these might be spoiled sooner.
The holiges can be stored at room temperature for about 2-3 days.
Here is a recipe that follows the traditional method, which is easier and faster, to make Holige.
Toor dal filling / Hoorana:
1. Toor dal / togari bele 1 cup
2. Jaggery / brown sugar about one tablespoon less than 1cup
3. Cardamom powder 1/8 teaspoon
4. Turmeric 2 pinches
5. Oil 1 teaspoon
Hot to make the filling / Hoorana?
- Wash toor dal. Add about four cups of water, two pinches of turmeric and 1 teaspoon of oil. Cook till the dal is just tender. Do not cook till the dal is soft.
- Separate the water from the dal, using a strainer.
- Break the jaggery into small pieces.
- Fry the jaggery pieces and toor dal in a thick-bottomed kadai. After few minutes, turn the flame to low and keep mixing. Otherwise, the mixture will get burnt quickly.
- First, the mix becomes little watery. After sometime it becomes thick.
- Add cardamom powder. Mix. Switch off the stove. If you are going to use tilter / grinder, set aside the mixture to cool.
- Grind this mixture to a paste. This is called filling / hoorana.
- Transfer the filling to a bowl. Keep this bowl in a utensil containing cold water. Cover the utensil with a wet cloth. This step is not necessary, if you are using a tilter / grinder.
1. Maida 3/4 cup
2. Fine rava / chiroti rava 3/4 cup
3. Turmeric 1/4 teaspoon
4. Salt 1 pinch
How to make the Dough?
- Sieve maida, fine rava, turmeric and salt together.
- Make a soft dough using water.
- Transfer the dough to a utensil. Add water to it, so that the dough is immersed in the water completely.
- Keep aside for two to three hours.
- Drain the water completely.
- Add 2-3 tablespoons of oil. Knead the dough, using your fingers till the dough becomes soft. When you pull-up small quantity of the dough, it should stretch without breaking. If it does not stretch, add little water and knead again. The soft dough is called kanaka.
- Smear the dough with little oil. Cover with a bowl upside down. Keep aside for at least one hour to make soft holiges.
How to make Obbattu/Holige?
- Make lemon-sized balls from the filling.
- Take a holige paper or butter paper. Spread little oil on the entire paper.
- Coat your fingers with oil. Take a portion of the dough, which should be about three-quarter size of a lemon. Place it on the holige paper.
- Spread the dough, so it is the size of a poori.
- Place one ball of the filing in the center of the dough. Cover the filling completely with the dough, by lifting its edges and placing them on the top of the filling.
- Reverse the dough and press it lightly.
- Spread the dough into a thin holige, using your fingers or a rolling pin .
- Heat a tawa. Spread little oil.
- Reverse the holige paper which has the uncooked holige and place it on the tawa, so the holige will be placed directly on the tawa. Remove the holige paper.
- Wait for 1-2 minutes. When the holige color changes, sprinkle few drops of oil and flip the holige. Cook till both sides turn to golden brown.