Monday, April 22, 2013

Holige | Obbattu | Pooli | Bobbatlu

"Holige" is a traditional sweet made during festivals, specially for Ugadi and Ganesa festivals.   It is a stuffed flat bread.  There are different kinds of holige based on filling - bele holige, sakkare holige or kayi holige. It is a time consuming recipe but worth the effort.



Ingredients

For the dough -
1 cup Maida | flour
1/4 tsp Turmeric powder
1/4 tsp Salt
1/4 cup Oil
1/2 cup water

For filling -
2 cups Toor dal
2 cups Jaggery | Gur, grated or shavings
1/4 tsp Cardamom powder

Method

For the dough - 
  • In a mixing bowl, add water, turmeric and salt. Mix well. Now add maida or plain flour and knead the dough well. Add water if required. The dough should be very soft


  • Next add oil and knead again. Rest dough for 1 hour

For Filling -
  • In a pressure cooker, cook dal with 2 cups water for up to 2 whistles. After cooker has cooled, drain excess water from dal (which you can used it to make rasam | sambhar).  Mash dal until it is smooth (or use a food processor, or a blender). 


  • Now melt jaggery  in a separate pan with 2 tsp water. Keep stirring until jaggery completely dissolves 
                                     
  • pour melted jaggery on dal and add cardamom powder. Mix well in low heat setting until dal thickens


For Holige -
  • Divide dough into equal portions. Each ball about 1 1/2 inch
  • Divide fillings into equal portions. Each ball about 2 1/2 inch

  • Now dust the dough in plain flour or smear oil on dough for non-stickiness. Roll each ball into small circular shape
  • Place a ball of filling on the rolled dough. Cover all the ends. Roll it again thinly. Use oil or flour while rolling to avoid  breakage or damage to the holige
         


  • Gently place holige on a preheated pan. Roast evenly on both sides. Use very little oil if needed

  • Serve hot with ghee or Milk or payasa

Tip :
  • I have used flour, instead of oil while rolling holige to avoid excess grease
  • After frying holige, do not stack them. Place them beside each other when it is hot. After it has cooled, you can stack it. This way it avoids sticking to one another.

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