Deepavali, the festival of lights, is also a festival of sweets for many of us. One of the sweets which we have been preparing for Deepavali is ಹೋಳಿಗೆ Holige (also known as Obbattu in some parts of Karnataka or पुरण पोळी aka Puran Poli in Hindi)
I have been helping Amma to prepare this ever since my school days. Though it is bit time consuming to prepare, we cherish eating this especially with home made ghee.
This year I have made a Holige version healthier by replacing Maida flour with wheat flour (Healthy idea courtesy - My cousin, Rekha).
Ingredients
For ಹೂರಣ Hoorana / Stuffing
Bengal gram dal - 1 cup
Grated Jaggery - 1.25 cups
Cardamom powder - 1 spoon
Water - 3 cups
For ಕಣಕ KaNaka / Out layer
Wheat flour - 2 cups
Turmeric Powder- very little for coloring
Water - 2 cups
Oil - 5 to 6 spoons
Method
Wash and pour the Bengal gram dal in a pressure cooker.
Add 3 cups of water to it. Cook the same until you hear 8 to 10 whistles.
Switch off the stove and allow it to cool.
Mean time, in a vessel add wheat flour and turmeric. Prepare the dough by adding water. Consistency should be similar to Chapati dough. Mix well. Once done, add one spoon of oil and mix well. ಕಣಕ Kanaka for the outer layer is ready.
Now lets continue preparing ಹೂರಣ Hoorana the stuffing.
Strain the cooked Bengal gram dal nicely and keep aside the water.
If you are using mixer grinder - Pour little cooked Bengal gram dal into a dry jar of mixer grinder and grind for 5 seconds at a time. Please note that we should not be adding water. Push the contents to the bottom of the mixer and grind for 5 seconds again. Continue like this for 2 to 3 times until the Bengal gram is grinded finely. Repeat this until entire cooked Bengal gram is grinded.
If you have grinding stone, it will be easier. You can grind at one shot without adding water.
In a thick bottomed Kadai, add the grated jiggery. As soon as jaggery melts, add the grinded Bengal gram dal, cardamom powder and cook well by stirring continuously for about 10 minutes.
Now the Hoorana will turn out be of consistency through which you can make round balls. Keep it aside for about 10 minutes for it to cool down.
Now the final part of the preparation.
Take out lemon sized wheat dough, and make it into round balls. Spread the same using palm. Now keep the Hoorana/stuffing inside and close the dough.
On thick plastic sheet, apply the oil. Keep the stuffed dough and press using palm. Make chapatti sized Holige.
On a thick bottomed tawa, apply little oil. Transfer the Holige on to Tawa and cook on both the sides. Transfer the same on to a plate / or paper and allow it cool down for about 10 to 15 minutes before you store it in a box.
Holige tastes well with Ghee.
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| Cooked Bengal Gram Dal |
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| Bengal Gram cooked water - For Holige Saru |
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| Grinding without adding water in mixer grinder |
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| Grinded Bengal gram |
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| Ready for cooking further with Jaggery |
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| Jaggery getting heated in a Kadai |
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| Melted Jaggery |
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| Grinded Bengal Gram added to the Melted Jaggery |
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| Hoorana ready for preparing Holige |
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| Wheat Flour, Turmeric powder |
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| Wheat Flour dough - Kanaka |
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| Filling the Kanaka |
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| Spreading the Holige on a plastic sheet and then cooking on Tawa |
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| Yummy wheat, Bengal Gram Holige |
The boiled, left-out water after cooking the Bengal gram can be very tasty.!!
Rather it can be used to prepare the byproduct.. ಹೋಳಿಗೆ ಸಾರು Holige Saaru / Rasam, you may call it as Bengal gram soup too :)
Add the seasoning of oil, mustard, Asafetida, Curry leaves and sliced green chillies into the Bengal gram cooked and drained water. Add salt and little jiggery and boil for about 5 minutes. Add lemon juice. Holige saru is ready :).
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| Holige Saru |
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