ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This is a traditional sweet dish, normally prepared in festivals and other celebrations. Holige will be in yellow color, looks almost like a chapathi, but sweetish in taste with very very smooth and delicate texture. Even though it is bit difficult to prepare and time consuming, you will forget all the stress while eating the Holige..
Chana dal(split) - 1 cup (soak in water for 2 - 3 hours)
Sugar / Jaggery - approx. 1 cup
Salt - little
Turmeric - 1/4 spoon
All purp flour/maida - 1 cup
Powdered elachi - 1 spoon
Oil 4 - 5 tbsp
- For Kanaka (Dough)
Take 1 cup of all purp.flour, add turmeric and pinch of salt and mix it with your hands.
Add around 1/4 cup of water to the flour and mix well.
To this sticky dough, add 5 tbsp or little more oil and mix thoroughly. Now, the dough should be very smooth, but it will not stick to your hands.
Keep this dough covered with a wet cloth for 2 - 3 hours.
- For Hoorana (Stuffing)
Pressure cook the Chana dal with enough water and pinch of salt.
Allow it to cool down for few minutes. Then, drain all the water from chana dal.
Grind cooked chana dal with jaggary / sugar and pinch of salt into smooth paste. Holige tastes very nice if you add both sugar and jaggary for giving the sweetness.
After grinding, check the taste and add some sugar, if required.
Add the elachi powder and mix it nicely.
Put this mixture in a microwavable vessel and heat it in the microwave oven for 2 - 3 minutes. Take it out, mix well, again heat it in microwave oven for 2 - 3 minutes. Continue this procedure 4 - 5 times until you get the consistency to make balls out of it.
If you are not using the oven, put the grind paste in a heavy bottom vessel and keep stirring the mixture under medium flame. Once you get a thick consistency to prepare the balls, remove it from the flame.
Prepare small lemon size balls from the Hoorana, which we prepared now. Prepare equal number of bit smaller balls from the Kanaka, which we prepared already.
Cover the bigger balls with smaller ones, flatten it and roll carefully like a chapathi.
Put the rolled Holige on the heated dosa pan. Once you find golden brown marks on both the sides, take it out and allow to cool.
Enjoy the Holige with sugar syrup and clarified butter or ghee.
You can prepare 15 - 16 Holige from the given measurement.