Showing posts with label Holige. Show all posts
Showing posts with label Holige. Show all posts

Sunday, December 22, 2013

Almond + Besan Wheat Holige

Almond  ( Badami in Kannada ) + Besan (Kadale Hittu in Kannada language)  Wheat Holige is a sweet dish and you can enjoy these holiges  (pooran Poli) at any time of the day and all age group will surely like it.
Normally Holige is done with Maida. Here I have used wheat flour.

Eating Almonds yield many benifits like they reduce heart attack risk. They lower the bad cholesterol. They protect artery walls from damage. Almonds help build strong bones and teeth. They provide healthy  fats. They nourish the nervous system. They help provide good brain function. Using almonds have many more benifits.
Besan is naturally higher in protein, Contain good amount of vitamins and minerals and it is gluten free.
Wheat flour contains vitamins, protein and fiber.
Almond Besan Wheat Holige  stuffing is prepared using milk, sugar, almonds,besan and cardamom.
Outer layer dough is prepared with wheat flour instead of maida.
Almond + besan Holige can be had for lunch during festivals and also you can have them for evening snack. You can also pack them for your kid's lunch-box as snack for the school going kids.

Things Needed : 

For the stuffing  
Milk :1 cups
Sugar : 1 1/2 cups
Almonds : 1 Cup
Besan :  2 Table spoons
Coconut : 1/2 cup
Cardamom : 6 to 8 pods

For the outer layer
Things Needed :
Wheat flour : 2 Cups
Water : required
Salt : a pinch
Oil : 1 Cup

Method : 
For stuffing : Sweet mixture: (Hoorana)
1. Powder cardamom and Almonds, dry grind coconut and keep it aside.
2. Boil Milk and add sugar to it.
3. Add Almond powder to the milk and mix it well.
4. Keep stirring. Add dry ground coconut and besan to the mixture.
5. Stir continuously till it stars to leave the pan. Add a spoon of ghee.
6. Now remove the mixture and put it in a bowl. Let it cool.
7. Mix the mixture nicely when it cools and keep it aside.

Chapati dough ( The outer layer ) :
1. Take a bowl and put wheat flour and salt. Put required water and prepare chapati dough.

Now Almond + Besan wheat Holige.
1. Knead the chapati dough and divide them into small portion. (little bigger than lemon size).
2. Keep a small portion of  dry wheat flour in a small bowl.
3. Take a small ball and roll out to small papad size.

4. Keep a tablespoon of sweet mixture and cover the chapati from all side and bring it ball shape.
  ( like aloo stuffing).

5 Now take that sweet mixture ball and roll a little on dry wheat flour and roll like a chapati.

6 Keep a pan on the fire and heat. Sprinkle little oil on the pan.
7 Now put the sweet chapati on the pan and cook on both sides. Use little oil on both sides.

8 Repeat the same with remaining dough.
9. Serve Hot Amond + Besan Wheat Holige with a teaspoon of ghee on the top.

Note : Do the whole process of sweet mixture on low flame. If you feel the mixture is still liquidy use little more besan and mix it nicely. No need to add more ghee or oil to it. Once the mixture is cooled it thickens. You can reduce or add the amount of the sugar as your wish.
Serves :  3 to 4
Time : 40 min.

Thursday, March 22, 2012

Toor Daal and Channa Daal Holige( Togari bele mattu Kadale bele holige)

.Holige is a sweet dish and we prepare this item during festival time . Tomorrow is ChaandraMaana Yugaadi and  normally people do Holige during Yugaadi festival.  Holiges can be eaten at any time of the day...
Things Needed :
Toor Daal : 3/4  Cup
Channa Daal : 3/4  cup
Coconut : 1 cup
Jaggery : 2 cups
Cardamom : 8 to 10 seeds.
Salt : to taste
Maida : 2 cups
Samolina : 2 Table spoon
Oil : 1 Cup
Water: as per requirement 
Step :1 : Put Maida , Samolina and little salt to a big bowl. Mix well . Add 2 table spoons of oil and mix again. Now  add water little by little and make dough( should be like chapati dough consistency).  Kneed well and put another 4 to 5 spoons of oil on the top and leave it for 2 to 3 hours. This mixture is called Kanaka and used for outer layer of Holige.
Step :2 :Wash and boil both the dalls together for 10 minutes in the pressure cooker and drain the excess water.  Remove the cardamom skin and powder the seeds and keep it aside. Dry grind grated coconut and keep it aside.
Step 3: Now put boiled daals and dry grind if necessary  Or you can smash daal with the help of a spoon . Keep a big pan on the fire and put jaggery and boiled daals  Mix well and keep stirring. First it turns in to watery. Then it starts thickening .  Stir until  its thick like you can prepare a ball( It should be soft do not allow the sweet mixture to be very hard).  Add dry ground coconut and cardamom to the mixture and leave it for cooling.  This sweet mixture is called  Hoorana  and this mixture is kept inside the Holige.
Step: 4 : Now take a ball size of  maida dough and flatten that.  Keep a spoonful of sweet mixture and  cover the Maida dough completely like you prepare Allo Parota.  Flatten a bit and roll on the dry Maida with both sides and roll the Holige with a roller or  flatten that with the help of plastic. ( Take two sheets of  thin plastic sheets and rub oil for both. Keep the Maida ball filled with sweet mixture on  one sheet and  put a spoon of oil and cover with other sheet. Now start spreading or flattening the holige until it turns as chapati shape.
5: Take a Pan and put 1 spoon oil and put  flattened holige and cook for 1 minute and turn and cook the other side too.  Repeat the same for the rest if the Holige to  prepare.
Serve Hot Holige is ready to eat. Serve holige with a spoonful of ghee on the top..

Note : Do not stir the daal and jaggery mixture  on high flame . It may burn and give bad smell. You should be extra careful while preparing .  Can use  Guss-gus (Poppy seeds). Roast a spoon full of poppy seeds( gasa gase is the kannada word for poppy seeds) and mix with  sweet mixture .
20 Holiges can be made.,

Tuesday, April 5, 2011

Dates - Coconut Holige

Holige./Pooran Poli or Sweet Chapati as kids call it is a sweet dish. Normally done during the festivals or Wedding feast. It is some thing parata , sweet content is stuffed inside the layer of wheat or Maida. Maida has a quality to bind it well (full of gluten) and it can be spread it easily without much difficult. Maida is used in bread, buns, chapatis and Holige etc. These days people like us are conscious and do not want much maida in the diet. I normally prefer Wheat or Semolina instead of Maida. Anyways it one's choice to use what they want. It is not a big issue here right?

Let me tell you about this Dates- Coconut Holige which is very yummy and perfect feast food that I have prepared it for Soura Yugadi Festival. We all joined together, my son Ravi, his wife Vidya (our daughter in law ) and myself could do it in faster mode. When one is there to help it works out very easy and not tiresome. And when the whole family sit to have food together thats a great moment for the family. That is my feeling.
Lets say it is an easy and yummy dish as I said earlier I made it as a healthy holige. I used jaggery and dates instead of sugar, wheat and chiroti rava (thin semolina) and very little of oil.
Lets see the recipe now :

Things Needed :

For Stuffing :
Coconut : 2
Dates : 1 Cup
Jaggery :2 to 3 Tablespoons (Grated)
Cardamom :  3 to 4 pods.
Poppy Seeds : 2 Tablespoons
For the outer layer :
Wheat flour : 2 Cups
Chiroti Rava/Thin variety of Semolina  : 1/2 Cup
Salt : very little (2 pinch)
Turmeric powder : a pinch
Cooking Oil : 2 to 3 Tablespoons

Method :
1. Take a big bowl. Add wheat flour, turmeric powder and chiroti rava. Mix it well.
2. Add required water and prepare the dough. ( The consistency should be like chapati dough).
3. Add a tablespoon of oil on the top and keep it aside for 2 to 3 hours.

4. Remove seeds from dates. Smash or powder dates.
5. Grate or powder jaggery. Powder cardamom.

6. Grate coconut ( better use dried coconut/Copra). Powder it in mixi jar.
7. Now mix dates, powdered coconut, grated jaggery.
8. Keep this mixed jaggery content on the low flame and stir for 2 to 3 minutes. Add poppy seeds. Add powdered cardamom.
9. Let it mix it well. Remove from the pan and mix it well using your fingers.

10. Divide this mixture into small balls.
11. Now take the chapati dough and mix it well and divide this also into small ball size.

12. Keep little dry wheat flour in  a bowl.
13. Take a small portion of chapati dough and spread it on your pal.
14. Place a portion of sweet dates coconut hoorana. Cover it nicely.

15. Press it slightly and dip in dry wheat flour and roll is slowly into circle shape.
16. Keep a tava on the fire. Heat. Put the rolled holige on the tava and cook on both sides.
17. You can sprinkle oil if you want.  Holige is ready to eat.

18. Serve Holige with a spoon of fresh ghee on the top.

Note : 

You can add more oil while preparing chapati dough. ( We have not used). You can also use sugar instead of jaggery and dated. Let the dates smashed well or you find it difficult to roll holige.
You can also use maida instead of wheat flour. (Optional). Use of wheat flour is a healthy optional. No need to stir coconut and other ingredients for a long time . Just 2 to 3 minutes will do.
Time : Dough Resting time : 2 houes+ The whole process - 30 to 40 minutes.
Serves : 4 to 5

Wednesday, September 2, 2009


Holige/Obbattu/Pooran Poli/ Boli is a sweet dish which is normally done during the festival/feast time. Here is Coconut Holige.
Holige is known as Obbattu, Pooran Poli, Poli or Boli.  Holige is normally prepared using maida/all purpose flour for outer layer and to different ingredients are used for stuffing. Example like Toor dal holige, channa dal holige, rava holige, dry fruits holige, almond holige, sweet potato holige etc. Jaggery or sugar is added to above ingredients for stuffing.
I have used wheat flour and maida for the outer layer and coconut jaggery, poppy seeds and avalakki for sweet stuffing.
Let us see some benefits of eating jaggery in our diet. 
Jaggery is a good digestive agent and it helps to cleanse our body. It sweetens our food in healthy way. It is loaded with minerals. It helps to get relief from constipation problems. It boost energy.
Lets see the recipe Now :

Things Needed :

For outer layer :
Wheat flour : 2 Cups
Maida /All purpose flour  : 1/2 Cup
Oil : 2 Tablespoons
Salt : A pinch
For stuffing :
Coconut : 1
Jaggery : 1 Cup
Cardamom : 5 to 6 seeds ( Powdered )
Thin Avalakki /Poha : 1 Cup
Poppy Seeds : 1 Tablespoon
Cooking Oil : 2 Tablespoons (Optional)

Method :

1. Put wheat flour and  maida in a bowl. Mix it well.
2. Add required water and prepare chapati dough. Add 1 tablespoon of oil and mix it well.
3. Now add another tablespoon of oil on the top of the dough and let it rest for 2 to 3 hours.

4. Grate coconut and dry grind it with cardamom seeds.

5. Keep a pan on the fire and add jaggery. Let it melt. Add dry ground coconut. Mix it well.
6. Add avalakki and stir. Add a tablespoon of poppy seeds/gasagase.

7. When it gets slightly thick remove it from the pan. ( The mixture should be thick not watery).
8. Let it get cooled.

9. Now take the dough you have already prepared. Kneed the dough nicely and divide into small portions.
10. Divide the sweet stuff also into small portions.

11. Take a small portion of chapati dough. Spread it on your palm.

12. Place 1 tablespoon of sweet stuff in the middle and close it from all sides.

13. Dip in dry wheat flour and roll as chapati.
14. Keep a tava/pan on the fire and heat.

15. Put already rolled holige and cook on both sides. Sprinkle oil on the top while cooking.                     

16. Repeat the same with remaining dough and prepare Yummy Holige.

17. Serve  Coconut Holige with a teaspoon of ghee

18. We had a chance to distribute " Coconut Holige " to our relatives.


While  preparing Hoorana ( coconut and jaggery mix ) do it on low flame. and it should not be too thick or too thin.. Let the water disappear from that mixture. Let once it is slightly thick put off the fire. Allow it to cool completely. Adding maida to wheat flour is optional. Let it the dough be smoother than chapati. Use of more/less oil is optional. You can use chiroti rava instead of maida/all purpose flour. I have used organic jaggery. If you are using normal jaggery, powder jaggery and add little water to it. Let it melt completely. Then sieve it with a strainer and then use it. (taking away the dirt part from jaggery).
Time : 40 Minutes to prepare holige + sweet hoorana (sweet stuff) 5 minutes + dough preparing and resting - 2 to 3 hours. 
20 Holiges can be prepared. (According to size and shape).


My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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