Avarekalu upittu/ field beans upma

Avarekalu upittu/ field beans upma

I was not aware of what went in this dish or any other avarekalu recipe,though had tasted it several times at a friend's place. At mom's place the only dish I tasted was avarekalu usali or gugri.
 I got to know  exactly what went in avarekalu/ field beans dishes, only after marriage at my in-laws place , I  thank my sis- in-law and co- sister from whom I learnt this recipe.
This is the second recipe of avarekalu, after avarekalu nipattu on my blog.
 The beans have to be flavourful . So wait for right avarekalu season to buy the beans(when the weather is misty). Else the dish with avarekalu will be tasteless.

Here goes the recipe. This recipe serves 2
Ingredients:
Upma rava/sooji- 1 cup
boiled field beans/ avarekalu- 3/4th cup

For tampering:

Oil- little more than 1/4 th cup
Mustard seeds- 1/2  tsp
channa dal- 1 tsp
urad dal- 1 tsp
Pepper corns-  a few
jeera- 1 tsp
curry leaves - 1 spring
green chillies- 3 nos finely chopped(add more acc to taste)
water - 2 1/2 cups( I added 1/4 th cup more as I like my upma little clumpy)
Coriander leaves chopped- 1 tbsp
fresh grated coconut- 2 tbsp
salt - to taste

Procedure:
Pound the pepper corns and jeera using a mortar and pestle into a coarse powder and set aside.
Heat a wok and roast the sooji until its warm . Set aside.
In the same wok heat oil and once hot add oil , add mustard seeds and once it crackles , add urad and channa dal, once the dal turns golden brown add pepper and jeera powder, green chilliea and curry leaves. Now slowly add water and keep the flame to medium high. Add salt , coriander leaves, grated coconut and the boiled field beans. Bring it to a boil . Once the water starts boiling simmer the flame to low and slowly add the roasted sooji strirring continously , taking care not to form lumps. Keep mixing until the upma starts leaving the sides of the pan and the sooji is well cooked. Switch off the flame and cover it for 5 mins. Serve hot with chutney pudi or hurigadale pudi.

Masala buns (Iyengar bakery style)

Masala buns or Khara buns(Iyangar bakery style)

This recipe is special to me now ,as it was rated to be 'very nice' by my hubby, who is not much interested in baked foods or bakery products, including home baked ones.His likes and comments matter to me a lot. And whats more ,I baked this on his demand.
My bread crust use to turn hard off late, in spite of using good brand yeast and was demotivated to bake yeasted stuff. And now I have my new gadgets oven thermometer (my otg is not behaving well these days:( ,guess the culprits are the coils) and instant read thermometer to measure the oven and bread temperatures, for accuracy. And was happy with the result. Soft and fluffy buns were divine to savour. And the house smelled wonderful.
Also packed this as a snack for my little girl the next day..

Here goes the recipe.This recipe yields around 7 medium size buns.

Ingredients:
APF/ maida- 1 cup
whole wheat flour- 1/2 cup
instant yeast- 1 1/2 tsp
milk - 1/4 th cup
water - 1/4 th
Sugar - 2 tbsp
Olive oil- 2 tbsp + 1 tsp for seasoning
jeera- 1/4 th tsp
green chillies- 2 to 3 acc to taste( finely chopped)
Salt- 1 tsp( the buns tasted little salty so can be reduced to 3/4 th tsp)
onions- 3/4th cup (finely chopped)
Coriander leaves- 1 tbsp( chopped)
melted butter for brushing the top of buns.

Procedure:
Heat a tsp of oil ,once hot add jeera, green chillies and onions. Saute until onions turn translucent. Switch of the flame and let the mixture cool to room temperature.
Warm the milk and water together ,add yeast and sugar mix it .Add olive oil and salt. Mix well. Slowly add the flour little by little and mix well. Knead the dough on a clean kitchen counter until smooth and elastic, for about 8 to 10 mins. Now take the onion mixture . Stretch the dough place the mixture on it and start kneading it until it is well incorporated. Dough becomes wet at this stage . Add little flour , I added about a tbsp more flour).
Grease a wide bowl and place the dough in it.Lightly  coat it with oil . Cover and keep it in warm place until double. It took 1 hr for the first rise

After  the first rise punch the dough and divide it into 12 equal parts. Grease and line a baking tray. Shape the dough into a smooth ball and place them in greased tray leaving some space in between.

Keep it in warm place for the second rise.It again took 1 hr.

Towards the end of final rise preheat the oven at 190 degree centigrade.  Brush the top of the buns with melted butter at room temp or room temp milk.Bake in the preheated oven for 20 to 30 mins or until the crust turns golden brown and bottom sounds hollow when tapped.
Remove from the oven and brush it with melted butter for soft crust. Cool completely on wire rack and store in air tight container or serve warm buns with evening cuppa.

Note:
 Use good brand instant yeast for best results.Refer the blog cakes and more! By suma rowjee . The link is here Yeast basics.

Eggless chocolate cupcakes

Eggless chocolate cup cakes:

Baking and snack recipes are more into my mind these days ,as my elder one started carrying snack box and lunch box to school and I am enjoying this new phase of my life where I am getting to know the likes and dislikes of my kid. No wonder ,like all kids, she loves home baked stuff and it gives me a sigh of relief , that I can pack some baked goodies in her snack box.
Have baked few eggless chocolate cakes but I was tempted to bake this particular recipe as it required very few ingredients and I almost had all of them handy .Also the end result was super tasty and soft.The cake rised so well and looked gorgeous.
Original recipe from rak's kitchen and here is the link to original recipe.

Ingredients:
Maida/all purpose flour- 1 1/2 cup
Cocoa powder- 3 tbsp
Sugar- 1 cup( I used brown sugar)
Oil- 1/4 th cup ( I used rice bran oil)
Baking soda- 1 tsp
lemon juice / vinegar- 1 tbsp( I used lemon l
juice)
Water-1 cup
Salt- a pinch
Vanilla escence- 1 tsp

Procedure:
Preheat the oven at 180 deg c. Line the muffin tray or cup cake moulds with cupcake liners.

Mix the flour,cocoa powder and baking soda and sieve once and keep aside

Mix water, sugar and salt and once sugar dissolves add lemon juice or vinegar,oil and vanilla esscence and mix well.

Now add the dry ingredients into the wet mixutre and mix well .

With the help of a spoon or ladle pour the batter into prepared moulds ( batter will be watery)

 Bake for 20 to 25 mins or until the tooth pick inserted comes out clean.
Let it cool in the pan for 10 mins and after that place it on wire rack and let it cool completely .

Chiguru chitranna/ tender tamarind leaves rice

Chiguru chitranna/tender tamarind leaves rice:

Back here after a long time. Prepared this dish during chiguru( spring) season and posting it almonst in monsoon. This is my granny's recipe.
Chitranna is a one pot meal,  also known as lemon rice, as lemon is used in the recipe to give the tartness . In this recepe lemon is replaced by tamarind leaves.Here goes the recipe.

Ingredients:

Rice - 1 cup
tender tamarind leaves- 1/2 cup( loosely packed)
Sesame seeds- 1 tbsp

For tampering :
Oil-3tbsp
mustard seeds- 1/2 tsp
channa dal- 1 tsp
urad dal- 1 tsp
raw peanuts- 2 tbsp
curry leaves- 1 spring
green chillies chopped- 2( increase acc to taste)
Asafoetida- 1/4 tsp
Roasted methi powder- 1/4 th tsp
turmeric powder- 1/4 th tsp
salt - to taste

Wash and cook raw rice . Once the pressure goes off spread it on a wide plate and let it cool.
Dry roast sesame seeds and grind it into fine powder. Set aside.
wash the tamarind leaves once dry them on kitchen towel.Crush it between your palms and keep aside.

Heat a wok , once hot add oil ,mustard seeds and once the mustard seeds splutter , add urad dal and channa dal, once they turn golden brown add raw peanuts, hing, methi pwd and turmeric pwd. Once the peanuts crackle add the crushed tamarind leaves , and once it wilts add roasted sesame seed powder. Finally add cooked rice and salt. Mix well and serve it hot with potato wafers or mosru bajji.

Harive soppina chutney / amaranth leaves chutney

Harive soppina chutney / amaranth leaves chutney

This is the third recipe from ajjis kitchen. Bendekayi majjige palda, Menthe soppina pudi palya , Harive soppina chutney and my ajjis another signature dish saaru(rasam)  .. My granny included this chutney in the menu on my request. I didn't want to miss her chutney and had never personally seen her preparing it.  Wanted to put this recipe of hers in my blog for my reference .My granny grinds the chutney traditionally in a stone grinder and that makes it taste the best.
Here goes the recipe.  This recipe serves 6

Ingredients :
Harive soppu- 1 bunch
Urad dal - 1/4 th cup
Channa dal- 1/4 th cup
Dry red chillies - 10 to 12
Kallu huvu/ stone flower- 1/4 th cup loosely packed.
Coriander seeds- 2 tsp
Jeera- 1/2 tsp
Dry coconut - 1/2 cup grated
Tamarind-  1 lemon sized soaked
Jaggery - l tbsp
Oil- 4 tsp
Salt - to taste

For tampering :
Oil- 2 tsp
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves - 1 spring
Hing- a generous pinch

Procedure:

Wash the greens and chop them finely.
Heat oil in a wok.Dry roast the chana dal, Urad dal ,coriander seeds ,jeera seeds,one after the other until nice aroma and set aside.Roast the stone flower dry red chillies and dry coconut in a tsp of oil one after the other and set aside and finally fry the greens Until cooked. Take all the  roasted ingredients along with tamarind ,jaggery and salt, grind it using a stone grinder or a blender into smooth paste.

Heat oil and once hot add mustard seeds, once they crackle , add Urad dal and curry leaves and hing.switch off the flame once the Urad dal changes colour and add this tampering to chutney.  Serve it with hot rice and ghee or as side dish with chapati.

Variations :
Can use any variety of amaranth leaves to prepare this dish.

chinta chiguru/ tender tamarind leaves chutney

Chinta chiguru/ tender tamarind leaves chutney 

With the onset of spring comes the season of tender tamarind. These leaves can be used in various dishes ,chinta chiguru chutney, chiguru badanekayi(brinjal)tavve/ pappu and chiguru chitranna/ rice,to name a few.In these recipes the ingredient used for tartness can be replaced with these leaves. Along with a little bitter and tartness they impart a very good flavour to the dish.
Tamarind trees are usually found in country side and very difficult to find these tender leaves here in Bengaluru.My maid  got it for me from her village.Also my granny and mom send them over to me from my native, and I make sure to prepare all possible delicacies when I have these.
Here goes the recipe.  It serves 2

Ingredients :

Tender tamarind leaves- a fist full
coriander seeds- 1 Tbsp
Sesame seeds- 1 tbsp
Dry red chillies - 3 to 4 ( acc to taste )p
Dry coconut - 1/4 th cup cut into pieces.
Oil- 2 tsp
roasted methi pwd- 1/4 tsp
Turmeric pwd- 1/8 th tsp
Hing- a generous pinch
Jaggery- 1 tsp
Salt- to taste

For tampering
Oil- 1 tsp
Mustard seeds- 1/2 tsp
urad dal-1/2 tsp
Curry leaves- 1 spring


Procedure:
Wash the tamarind leaves once and gently pat them dry on a hand towel. refer foot note.Discard the thick stems and retain the leaves.

Heat a wok and dry roast coriander seeds until they change colour, Set aside,dry roast the sesame seeds until nice aroma and set aside.add a tsp of oil and roast the red chillies  once done add the dry coconut and fry for few seconds and take off the flame.
Grid coriander seeds, sesame seeds, dry red chillies and dry coconut along with salt and jaggery into fine powder.

In the same wok heat a tsp oil add hing roasted methi powder and turmeric.  Add the tamarind leaves and fry . Once the leaves wilt switch off the flame.
Take these leaves along with  ground powder and grind it into smooth paste by adding little water.
Heat a wok, add a tsp oil once hot add mustard seeds once they crackle, add urad dal once it turns golden brown add curry leaves .  Switch off the flame. Add this tampering to the chutney and serve hot with rice or roti.

Note:
Do not wash the tamarind leaves more than once as they lose their tartness.

Menthe soppina pudi palya/fenugreekleaves and split pegion peas dry subzi

Menthe  soppina pudi palya / uduru palya fenugreek leaves and split pigeon peas dry subzi:

This is another recipe from ajji's kitchen and my all time favourite dish .My ajji  prepared this exclusively for me, feeling pampered😍. Bende kayi majjige palda and menthe soppina uduru palya , wow !! what a combo it was.
Though I prepare these dishes regularly, it can't beat  ajji's signature dish. hence posting the recipe directly from her kitchen.
This recipe serves 6:

Ingredients:

Fenugreek leaves- 1 big bunch ( ajji used 5 small bunches )
Tuvar dal - 1 1/4 cup
Green chillies - 4 to 5
Grated fresh coconut- 3 tbsp
Mustard- 1 tsp
Curry leaves- few springs
Turmeric - 1/8th tsp
Oil- 2 tbsp
Salt - to taste

Wash and cook the tuvar dal directly on stove top until 3/4 th done. Strain it in a colander and set aside.

Clean the fenugreek leaves  and finely chop them.

Heat a wok, add oil, add mustard seeds, once it splutters, add hing,turmeric,green chillies,curry leaves and chopped greens.cook the greens until done. Squeeze out the excess water from the dal and add this to the greens.
Mix well and fry the whole mixture for few more mins. Add grated fresh coconut mix and switch off the flame.  Serve hot with rice and rasam.

Bendekayi majjigepalda/ ladies finger in butter milk gravy/more kozambu/kadi

Bendekayi majjige palda/ ladies finger in  butter milk gravy(Recipe from ajjis kitchen)

Back from my native after a short vacation. Had a wonderful and flavourful time . Relished ajji's cooking after a long time. Ajji, amma and my aunt made variety of dishes . This recipe is from my ajji's  kitchen.  I could  click  pics of very few dishes . I will be posting these recipes here .This is one of them.
Majjige palda /majjige huli / more kozambu / kadi ,as the name says the main ingredient in this is butter milk.Along with other ingredients like ginger ,cumin seeds , hing etc the dish is very good for digestion. Here goes the recipe.
This recipe serves 6

Ingredients:
Tender ladies finger- 1/2 kg
Grated fresh coconut- 1/2 cup
Coriander leaves- 5 to 6 stems
Jeera/cumin seeds- 1tbsp
Mustard- 1 tsp
Ginger 1 big piece( about 2" size)
Green chillies-5 to 6 ( can add more acc to taste)
Turmeric pwd- 1/4 th tsp
Gram flour/ kadale hittu- 1/4 th cup
Sour yoghurt/ curd- 1/2 ltr.
Salt- to taste

For seasoning:
Oil- 4 tbsp
Musturd seeds- 1 tsp
Curry leaves- 2 springs
Hing- a generous pinch
Turmeric- 1/8th tsp

Procedure: 
Grind together grated coconut,coriander, cumin seeds,mustard seeds,ginger,green chillies, turmeric pwd,and gram flour into smooth paste.

Wash the ladies finger , pat them dry and cut them into 1" pieces. Heat 1/4 th cup oil in a wok. Add mustard, once it splutters add curry leaves and a generous pinch of hing and add ladies finger,fry until crisp.

Whip the yogurt and in a wide  thick bottomed vessel take the ground paste along with the whipped curd,add water to adjust the consistency, add salt and fried ladies finger and bring it to a boil. Tamper it with mustard and hing.  Serve hot with rice. 

Variations:

This dish can be prepared with ash gourd or snake gourd and cucumber  also. 

In a wok heat about a tsp of oil , add mustard seeds ,once it splutters add curry leaves, hing, turmeric and any of these vegetable . Cover and cook until done. Add it to the butter milk gravy and boil.

Gujrathi dhal no onion no garlic recipe

Gujarathi dhal (no onion no garlic)

Enjoying vacation at  my native place ,my moms house ,Bellary. Made this no onion no garlic gujrati dal to go with plain parathas. Feeling happy to have cooked for a bigger crowd today. Everyone relished it and I  enjoyed cooking. The advantage of more people being together  is that the work load is shared.I prepared the dal and my sister prepared parathas. I must say yummy parathas 😋.Had a wonderful lunch combo with very ltitle strain.
Here goes the recipe.
 This recipe serves 4

Ingredients :

Tuvar dal/pegion peas- 1 1/2 cups
Tomatoes - 5 medium
Ginger- 1 " piece  grated
Green chillies- 5 chopped finely
Curry leaves- 1 spring
kokum juice or kokum- 2 tbsp( I did not add)
Turmeric pwd- 1/2 tsp
Red chilly pwd- 1 tsp
Dhaniya jeera  pwd- 1 tsp.
Juice of 1 lemon
Jaggery- 1 tsp
Coriander-2 tbsp finely chopped

For seasoning:
Mustard  seeds- 1/2 tsp
asafoetida- a generous pinch
Dry red chillies- 2 nos
Oil- 1 tsp
Ghee- 1tsp

Procedure:

Pressure cook the tuvar dal and tomatoes  in a pressure cooker until mushy.
Once the pressure goes off mash the dal and tomatoes using a whisk.Add ginger ,curry leaves,turmeric pwd, red chilly pwd, kokum if using, dhaniya jeera  pwd , chopped green chillies  and jaggery. Add water if the dal mixture is thick. Let the mixture boil on low med flame for 10 to 15 mins or until it is thick.
Heat a wok, add a tsp of oil and ghee and once hot add mustard seeds once it splutters add asafoetida and red chiilies. Add this seasoning to the dal and simmer it for 5 mins.squeeze in the lemon juice and ads chopped coriander. Switch off the stove and serve hot with parathas or steaming hot rice.

Note:

I recommend  adding kokum as it gives nice flavour to dal. I did not add as it was not available  here.soak about 5 pieces of kokum in warm water and squeeze out the juice .

I have used very less spices and the dal was bland, you can add more green chillies and red chilly powder if you prefer spicy dal.

You can add more jaggery if you like sweet dal.

sprouted whole mung bean (green gram)dosa/pesarettu

Sprouted whole mung(green gram) dosas/ pesarettu:

Pesarettu is a breakfast dish , originated from Andhra cuisine.The very famous combo in this region is Upma pesarettu.It is prepared from whole green gram or mung dal and hence it is a  very nutritious breakfast.Also mung bean is a body coolant and using this regularly in cooking is very good for health.I use sprouted whole mung instead of just the soaked beans as it enhances the nutritional value as well as the taste of the dish.
Dosas are all time favourite dish in my family. My younger one loves dosas .I make varieties of instant dosas. And  this is one of the instant dosas I make regularly .
Here goes the recipe . This recipe serves 2.

Ingredients:
Whole mung - 1 cup( soaked and sprouted)
Raw rice - 1/4th cup ( soaked)
Green Chillies- 2 nos( more acc to taste)
Ginger- 1 " piece
Salt- to taste
Coriander leaves - 2 stems
Onions -2 big finely chopped
Oil- to cook the dosas

Procedure:
Grind together the sprouted mung bean, soaked raw rice,ginger,green chillies and salt to a fine paste by adding little water, just to facilitate the blades, into a smooth paste.Once ground add more water and adjust the consistency to dosa batter consistency.
Now mix together the finely chopped onions and coriander and keep it aside.
Heat a girdle and once hot take a ladle full of batter and pour on the girdle and spread it into desired thickness.Sprinkle the onion coriander mixture on top and press it using the spatula.Do it immediately before the dosa gets cooked and when the batter is still raw.Add about a tsp of oil and cook.Once the side turns golden brown flip it and cook on the other side.Serve it hot with ginger chutney which is the best combo for pesarettu or it can be served with chutney pudi or regular coconut chutney.

Variation:
The whole mung can be replaced by split mung dal. You can add about 1/4 th cup chopped coriander with other ingredients while grinding the dal to give a nice colour.

Instant sambar for idli

Instant sambar for idli

Idli is a staple south Indian breakfast. Steaming hot idli with piping hot sambar is one of my favourite combo. The thought of pressure cooking the tuvar dal and preparing the sambar for breakfast phew!! It sounds very elaborate.
I have stopped doing that now,after having discovered  this effortless instant sambar.
here goes the recipe. This recipe serves 2.

Ingredients:
Shallots/small onions- 2 cups
Tomato- 1 big size chopped
Channa dal/split gram dal- 1 tbsp
coriander seeds/dhaniya- 2 tsp
cumin seeds- 1 tsp
dry red chillies- 2-3 ( or more acc to taste)
Cinnamon - 1 " piece
fresh coconut or dry coconut- 2 tbsp
Tamarind pulp- 1 tbsp
turmeric- 1/8th tsp
hing- a generous pinch
jaggery- 1 tsp
oil-1tbsp
coriander leaves- 1 tbsp chopped

For seasoning:
Oil- 1 tsp
mustard seeds- 1/2 tsp

Procedure:
Heat a wok, once hot dry roast the channa dal , coriander seeds, jeera, separately and set aside. Heat a drop of oil fry the red chillies and cinnamon.set aside. Switch off the stove and roast the coconut just for few seconds.
Take all the roasted ingredients in a mixer  jar and grind it into fine powder.
Peel the shallots and keep them ready. Heat a wok add a tbsp of oil once hot add hing and turmeric followed by shallots. Add a tbsp of tamarind pulp and water. Cover and cook until the shallots are done. Now take half the cooked shallots and set aside.

Add chopped tomato cover and cook until tomatoes turn mushy.
Take the tomato and onion mixture along with the ground powder and blend it to smooth paste by adding water.
Take the ground paste along with the remaining  cooked shallots in a thick bottomed vessel. Add curry leaves, more tamarind pulp if required( if tomato is not sour enough) jaggery , add water and adjust the sambar to desired consistency and bring it to a boil. Heat a tsp of oil in a wok add mustard seeds  turn off once it splutters . Add this seasoning to samabar. Garnish with chopped coriander leaves.Serve hot with idli.

Note:

To make it even more simple you can skipthe dry masalas/spices( from 3 to 7)

 and the roasting procedure and add store bought sambar pwd  to onion tomato mixture and blend it into smooth paste. grated coconut can be added once the tomatoes are cooked .The rest of the procedure remains same.

Hoornada Holige/Bele Obattu/Puran Poli

Hoornada holige/Bele Obattu/Puran Poli


Not being a big fan of sweets or deserts, I have very few collection of sweet recipes. But hubby dear and kids are big sweet tooth and now I am trying and experimenting a lot on sweets to satisfy their taste buds.
Holige is an authentic festival special dish.Have made this dish many a times now but was not personally satisfied with taste some time and texture other time and was hesitant to post it here. But this time I was quite satisfied with both the taste and texture.It was very soft even after 2 days.Here  I am giving my grannys secrect recipe for soft hoilge and I learnt it from my aunt. The credit definitely goes to both of them and I can nowhere compare mine to theirs.
Here is the recipe to make around 10 medium size holige.

Ingredients to make the dough
Whole wheat flour- 3/4th cup( I use annapoorna or aashirwad)
All purpose flour/Maida- 1/4th cup
Oil - 1/4th cup
Salt- a pinch
Turmeric-1/4th tsp

Rice flour- for dusting

Ingredients for the stuffing/ Hoorna

Tuvar dal/ pegion peas - 1 cup
Powdered Jaggery - 1 and 1/3 cups
Desiccated coconut/ grated dry coconut- 1/4th cup
Cardamom Pwd- 1 tsp

Procedure for making the dough :

In a large mixing bowl mix togeather both the flours, salt, turmeric and add oil.Mix it well. Once all the ingredients are mixed add water and make a dough like chapathi dough. Keep it covered and let it rest for 15 to 20 mins. After 20 mins,  take the dough on a kitchen counter , dribble some water on it grease your hands  and  start kneading it ( keep  punching the dough with both your fist occasionally ) dribble some more water and continue kneading  it for 15 mins until the dough becomes smooth and stretchy.Place the dough in a bowl and flatten it, add enough oil to cover the dough( see the pic) cover the bowl and let it rest for 1 hr.

Procedure to make hoorna or the stuffing: 
pressure cook the tuvar dal for 3 whistles on med high flame.Once the pressure goes off , strain the dal in a colander and remove the excess water . This stock can be used to make rasam.
Heat a thick deep kadai and once hot add dal to it. let it cook until the dal is semi dry.Once the dal is semi dry add the powdered jaggery.As the jaggery melts  the mixture becomes very watery.Keep cooking this mixture on med high flame stirring in between( always use a thick bottomed wok or there are chances of the mixture getting burnt).When almost all the moisture is dried up add desiccated coconut and cardamom powder and cook until the mixture becomes thick. Switch off the stove.

Procedure to make Holige:

Once the stuffing becomes cool enough to handle , take a lemon size ball of the dough and one size bigger than that of the stuffing.
The dough will be very delicate. Handle it carefully. I usually tie my rolling board with a muslin cloth( see the pic) and then work on this. Sprinkle some rice flour on the rolling board press  the dough and place the stuffing on it.Cover and seal it as shown in the pic. Place the sealed end  down on the rolling board.Press it once on all sides to spread the stuffing equally.Sprinkle rice flour and roll it into thin circle.Heat a girdle or tawa once hot brush some oil with a pastry brush and with the help of a thin spatula transfer the holige on the tawa. When you see small bubbles on top ,brush some oil and it starts puffing up.Flip it carefully and let it cook on the other side for few mins. fold it and transfer it on a serving plate. Serve it topped with melted ghee.

Note:

1.Buy good brand whole wheat flour which is finely powdered. Coarsely powdered wheat flour will not give same texture

2.Tuvar dal can be replaced with channa dal.Procedure remains same and tastes equally good

3.The dough should rest for atleast 1 hr after soaking in oil.If you leave it to rest for more than 1 hr  the better.Holige comes out very well.