Dal or lentil is a staple food of India and most Indian vegans and vegetarians get protein from it. 30grams of raw dal gives 7g of protein. Dals have resistant starch which acts like fibre in the body and helps to control blood sugar levels, clears bowels and aids in weight loss etc
Toor Dal is a very popular and preferrred dal in India. It is light and yemmy. Apart from protein and fibre it contain folic acid which helps prevent anaemia and very important for pregnant women. It is low in calories, It also helps control blood sugar levels.
Channa Dal is rich in B- Vitamins. It is full of fibre which helps diabetics to control their blood sugar levels. It has potassium and folic acid. the fibre in it helps lower cholesterol levels and prevent heart problems.
Jaggery the benefits of jaggery include its ability to cleanse your body, act as a digestive agent, sweeten your food in a healthy manner. It provide good amount of minerals. It provides energy and works as digestive agent.
Poppy seeds are anti oxidants. They also contain disease preventing and health promoting properties.
the seeds helps to lower LDL or bad cholesterol and increase good cholesterol levels in the blood. Poppy seeds outer coat is a good source of dietary fiber. Poppy Seeds contain good levels of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium.
Holige is also called as Obbattu in Karnataka and its known as Pooran Poli in Maharastra. The outer layer is called as Kanaka and the inner stuffing is called as Hoorana.
Here is a recipe of Channa - Toor Dal Coconut Holige. Normally Holige is prepared using Maida flour. I have tried this Holige, using wheat flour and little maida (all purpose flour), used jaggery instead of sugar, and very little oil. Total all, this is a healthy Holige and all age group will surely njoy eating this holige.
Things Needed :Channa Dal 1/2 Cup
Toor Dal 1/2 Cup
Wheat flour : 2 Cups
Maida flour : 1 Cup
Coconut : 1 Cup (1/2 of small coconut)
Jaggery : 1 Cup (grated)
Poppy Seeds: 1 Table spoon
Cardamom : 5 to 6 Pods
Oil : 1/2 Cup
Salt : a little
Method :1. Mix flours and salt nicely, prepare dough (chapati) using only water and put a table spoon of oil and keep it aside.
2. Wash and pressure cook dals for 8 to 10 minutes and leave it for cooling.
3. Grate coconut and jaggery. Remove the seeds from cardamom pods and keep it aside.
4. Dry grind coconut and cardamom together till powder and keep it aside.
5. Dry grind cooled cooked dal and keep it aside.
6. Now keep a pan on the fire. Put dry ground coconut, ground dals and grated jaggery.
7. Stir till it get slightly thick. Add raw poppy seeds and leave it for cooling.
8. Now take the chapati dough and mix it well and divide into small balls.
9. Divide the sweet dal mixute and keep it aside.
10. Take a ball of wheat -maida mixtue and keep the sweet mixture inside and cover the dough completely.
11. Just roll on dry wheat flour and roll it and flatten with the chapati roller.
13. Sprinkle oil on the top of Holige and turn the other side to cook for 10 to 20 seconds.
Holiges are ready to serve
Note :Cook dal till soft. Must grind nicely or it is too soft you can smash the dal by hands. Drain the extra water from cooked dals and it can be used for prepare Rasam. Smash the dal when it is warm.
Use more oil if you like it oily. Using wheat flour instead of maida is an option. You can use only maida to prepare Holige.
Serve Holiges with ghee on the top. Prepare holges on low and medium flame. I did not grind the dal, Just smashed the dal with hand.
Time : 1 Hour. (The whole procedure).
20 Holiges can be prepared.