Apr 19, 2015

ಹೋಳಿಗೆ ~ Holige

   Obbattu/Puran poli

Holige/Obbattu is a sweet dish prepared on  the festival occasions like Ugadi, Deepavali, Navarathri, VaraMahaLakshmi Vratha, on Pournami days.

Ingredients :

Filling/Hoorana :

Channa Dal/Toor Dal : 2cups
Jaggery : 1 cup or less to it.
Coconut gratings(dry or fresh) : 1/2 cup or less (optional)

Dough/Kanaka :

Maida/All purpose flour : 1/2 cup
Chiroti rava : 1/2 cup
Turmeric powder : a pinch (added for color)
Salt : 2 pinches
Oil : 1/2 tsp

Method :
Dough/Kanaka - 

Lets start with making dough, as it should be kept undisturbed for sometime, so if its made first its better. Mix maida, Chiroti rava, turmeric powder, salt, 1/2 tsp oil, together in a mixing bowl, add water & mix it well. Now take a vessel keep the dough in it add enough water so the dough must get immersed in the water as shown.

Keep it closed for about 2 - 3 hours undisturbed, meanwhile you can prepare Hoorana/filling..
After 3 hours drain out all the water, add 1/2 tsp oil knead the dough, so that you should get a stretchy consistency of the dough, when u pull it it should stretch, if not add little water & knead it well again.

Filling/Hoorana :

Take Chana dal wash it, add a pinch turmeric powder, 1 tsp oil, pressure cook it for 2 whistles adding 3 - 4 cups of water, dal should not be overcooked. It must look as shown in the picture, it shouldn't have lost its form, if  you press in between your thumb & pointing finger then it should break.
After pressure cooking let it cool, strain the water & keep it aside, further its used to make Holige Saru.

Now to the dal add jaggery, coconut gratings, cardamom powder(optional) fry it, till all mix well together & the mixture looses its water content & it becomes thick, cool it to room temperature.

Now grind it to paste as shown below, now hoorana is ready..

Make small sized balls of hoorana, apply oil to the palms, take small portion of dough spread it over a plastic sheet, place hoorana in it cover the hoorna with dough, roll it or just spread it by fingers.

Heat a tawa, sprinkle oil over it, place holige on tawa, cook both sides till the sides turns to golden brown.

Now Holige is ready to serve.

Serve with Kai Haalu, ghee..

It can be had with milk & ghee, Kosambari, happala, uppinkai.. :)

1 comment:

siddeshwar said...

in Kannada we call this dish 'Huranada Holige' in northern states of India its called Puran Poli. names sound similar, almost rhyming.

childhood memories of Amma making Holige and Shekarni of Banana or Mango :)