July 30, 2011

Holige / Obbattu / Puran Poli

Hello ! had taken a long break, would try to put atleast one recipe once a month.  

Holige a popular dish in Dakshina Karnataka, for any festival, special occasions, Holige is prepared.  It is called by different names in Maharashtra as 'Puran Poli', in Andra Pradesh as 'Bobbattlu', in Karnataka in Kannada as Obbattu or Holige in Tulu. I would say Holige is very easy to make but need a very good practice, it does not need much of ingredients but yet it has a special significance of its own. The method of making Holige is divided into two parts the outer covering that is called as Kanaka (Kannada) and inner filling is called as Hoorna (Kannada). My son call's it Sweet Chapatti, how much I tried to make him call it as Holige but still he is happy with his Sweet Chapatti.

Ingredients:

For Kanaka (Outer covering)

Maida / Plain flour - 450 gm.
Turmeric - a pinch
Salt to taste
Rice Flour - 1/4 cup

Hoorna (inner filling)

Chana Dal - 250 gm
Jaggery - 250 gm
Cardamoms - 10 Nos.
Oil - 10 tsp

Method

Hoorna (inner filling)

Hoorna should be prepared first (one can make it other day and keep it in fridge)
Wash and soak chana dal for 4 hours, once soaked cook it in a cooker for 3 whistles with little water.

Grind grated jaggery and dal without adding water.

Now boil / cook the ground paste (it is cooked again because after adding jaggery it would be little watery), keep stirring otherwise it will stick the bottom of the pan.  Add Cardamom powder and mix well. This hoorna should be semi solid / firm so that we can easily shape it in to a ball. Once done keep aside to cool.

For Kanaka (Outer covering)

Take Maida add salt and a pinch of turmeric and knead to a soft dough add oil and knead it again cover this dough with wet cloth while making Holige.

Take a lemon size hoorna ball and a maida ball of 3/4 size of hoorna.

Grease your palm and flatten the dough to small Chapatti, now stuff the hoorna ball in maida Chapatti and cover it well

Roll it with the rolling pin by rubbing little rice flour, taking proper care that it does not breaks, one can even rub the oil on this ball, keep it between a plastic / aluminum foil sheet, and roll over with rolling pin like chapatti.

Place this holige on the griddle / tava with medium flame, turning this holige within regular interval.

It is fried on both sides. Take it out on a plate, rub it with ghee generously, and serve it hot.

Can preserve this for 7-10 days well covered in fridge or outside but take care it should be free from moisture and air.
Things to be taken care:

Would suggest if you are preserving this please don't apply ghee after cooking, if one wants to then warm it up just before eating and rub the ghee, one can feel that it is just made.

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