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.
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
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.
Very nice Usha :)
ReplyDeleteVery nice Usha :)
ReplyDeleteThnk you so much gayatri :))
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