Holige is one of the festival recipes of India. It is flat bread stuffed with sweet dal/bele filling. This sweet holige is prepared during yugaadi, deepavaLi as well.
try this coconut holige , and halu holige for this upcoming deepavali festival.TOOLS :
- For making dough:
- 3/4 cup maida / all purpose flour
- 1 tablespoon whole wheat flour optional
- 2 tablespoon oil
- ¼ teaspoon turmeric powder
- little less than ½ cup water
- For making hurana/sweet filling:
- ¾ cup channa dal / toor dal 1½ to 1¾ cup jaggery for 1 cup dal
- 1¼ to 1½ cup Jaggery
- ¼ cup fresh coconut
- ½ teaspoon cardamom powder
Bele Obbattu / Holige (Sweet Flatbread)
TO PREPARE THE DOUGH (KANAKA):
- In a bowl, add maida, turmeric powder, wheat flour and water and mix it.
- Now add 2 tbs oil. Just press it and spread it all over. Let this oil float on the top of the dough.
- Cover this and let it soak for 2 to 3 hours.
FOR MAKING SWEET FILLING:
- Thoroughly wash channa dal and add 1½ cups of water. Cook it in the pressure cooker.
- Allow the cooker to whistle 3 to 4 times and turn off the heat. Let it cool completely. (If you are making rasam use 2 to 3 cups of water and strain the water and use to make rasam))
- Once the cooked dal has cooled completely, put this and the coconut into the mixer jar and grind it into a fine paste. Add the cooked water too.
- Transfer this to a thick bottom pan, and add jaggery and keep this on the medium low heat.
Tip: If you think the jaggery is not clean, melt the jaggery on a low heat by adding little bit of water and then strain it.
- To prevent burning of the sweet filling or hurana, stir now and then.
- It usually takes 15 to 17 minutes. Keep on stirring, especially towards end.
- To test the final consistency, take a spoonful of the filling and try to drop it back. If the filling doesn’t drop immediately from the spoon, then it is the right consistency.
- Now turn off the heat and allow it to cool. Keep half cup of hurana for preparing Rasam.
TO MAKE THE OBBATTU:
- Extra maida/all purpose flour to roll the obbattu
- 2 to 3 tablespoon oil or ghee
- Knead the dough for a second.
- Grease the skillet (preferably an iron one) and keep it on medium low heat.
- Once the filling has cooled down completely, make lemon size balls. With our measurements, we can make around 12 to 14.
- Now grease the left hand fingers, and take small amount (1/4 size of the filling) of dough.
- Spread this out on the greased fingers to make it flat.
- Put one of the filling balls in the center, cover it with the dough. Squeeze out any extra dough.
- Dip this in the maida. Use a generous amount of flour.
- Now roll this like a roti/chapati, as thin as possible. Don’t hesitate to dip in the flour as and when needed.
- Now put this rolled holige on the skillet. Once you see bubbles, flip it to the other side.
- After a few seconds, it will be done. Spread a little bit of ghee/oil on the top and take it off the skillet.
- Repeat the same procedure for the remaining sweet fillings.
- Now the obbattu/holige ready to eat. Eat it with ghee, milk, or mango seekarane