Holige Recipe


holige recipe


The holige recipe enables you prepare the mouth-watering sweet food, holige. It is also known as obbattu or obattu, bobbatlu, or puran poli. This food is usually prepared on the festival days like Ugadi, Vara Maha Lakshmi Vrata and Diwali. Toor dal, jaggery / unrefined sugar, cardamom powder, maida, fine rava / chiroti rava are the main ingredients of the holige recipe.

Coconut gratings can also be added to make the filling / hoorana for the holige while frying the jaggery and toor dal.

Learn how to make obbattu, with this recipe, for festivals or special events. Serve obbattu with plenty of fresh ghee to increase the taste of this cuisine.

Some like to eat obbattu with just the ghee and some others with the ghee and milk / coconut milk. In the latter case, ghee is spread on a holige, and half- to one-cup of milk is poured over it.

It is almost common to prepare holige in large quantities, so it can be enjoyed for a few more days after the festival day!

IMPORTANT
Cover the holiges only when these are fully cooled. Otherwise, these might be spoiled sooner.

The holiges can be stored at room temperature for about 2 days.

Here is another method, which is easier and faster, to make obbattu. But the recipe that follows is the traditional way of making holige.

obbattu saaru
Make obbattu saaru, also known as holige saaru, a delicious sambar, from the liquid that is left over after cooking the toor dal for making the obbattu.


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Quantity: Twelve Obbattus

Ingredients:

Filling / Hoorana:

1. Toor dal / togari bele 1 cup
2. Jaggery / brown sugar about one tablespoon less than 1cup
3. Cardamom powder 1/8 teaspoon
4. Turmeric 2 pinches
5. Oil 1 teaspoon

Dough / Kanaka:

1. Maida 3/4 cup
2. Fine rava / chiroti rava 3/4 cup
3. Turmeric 1/4 teaspoon
4. Salt 1 pinch
5. Oil

How to make the Dough?


1. Sieve maida, fine rava, turmeric and salt together.
2. Make a soft dough using water.

holige recipe dough s2
3. Transfer the dough to a utensil. Add water to it, so that the dough is immersed in the water completely.

holige recipe dough s3
4. Keep aside for two to three hours.
5. Drain the water completely.
6. Add 2-3 tablespoons of oil. Knead the dough, using your fingers till the dough becomes soft. When you pull-up small quantity of the dough, it should stretch without breaking. If it does not stretch, add little water and knead again. The soft dough is called kanaka.

holige recipe dough s6a

holige recipe dough s6b
7. Smear the dough with little oil. Cover with a bowl upside down. Keep aside for at least one hour to make soft holiges.

holige recipe dough s7

How to make the Toor Dal Filling?


1. Wash toor dal. Add about four cups of water, two pinches of turmeric and 1 teaspoon of oil. Cook till the dal is just tender. Do not cook till the dal is soft.

holige recipe filling s1
2. Separate the water from the dal, using a strainer. Keep aside the water to make sambar.

holige recipe filling s2
3. Break the jaggery into small pieces.

holige recipe filling s3
4. Fry the jaggery pieces and toor dal in a thick-bottomed kadai. After few minutes, turn the flame to low and keep mixing. Otherwise, the mixture will get burnt quickly.

holige recipe filling s4
5. First, the mix becomes little watery. After sometime it becomes thick.

holige recipe filling s5a

holige recipe filling s5b

Add cardamom powder. Mix. Switch off the stove. If you are going to use tilter / grinder, set aside the mixture to cool.
6. Grind this mixture to a paste. This is called filling / hoorana.

holige recipe filling s7b

holige recipe filling s7
7. Transfer the filling to a bowl. Keep this bowl in a utensil containing cold water. Cover the utensil with a wet cloth. This step is not necessary, if you are using a tilter / grinder.

How to make Obbattu?

1. Make lemon-sized balls from the filling.

holige recipe s1
2. Take a holige paper or butter paper. Spread little oil on the entire paper.
3. Coat your fingers with oil. Take a portion of the dough, which should be about three-quarter size of a lemon. Place it on the holige paper.

holige recipe s3
4. Spread the dough, so it is the size of a poori.

holige recipe s4
5. Place one ball of the filing in the center of the dough. Cover the filling completely with the dough, by lifting its edges and placing them on the top of the filling.

holige recipe s5a

holige recipe s5b
6. Reverse the dough and press it lightly.

holige recipe s6
7. Spread the dough into a thin holige, using your fingers or a rolling pin.

holige recipe s7
8. Heat a tawa. Spread little oil.
9. Reverse the holige paper which has the uncooked holige and place it on the tawa, so the holige will be placed directly on the tawa. Remove the holige paper.

holige recipe s9a

holige recipe s9b
10. Wait for 1-2 minutes. When the holige color changes, sprinkle few drops of oil and flip the holige. Cook till both sides turn to golden brown.

holige recipe s10a

holige recipe s10b

Holige / obbattu / bele holige / bobbatlu / puran poli is ready.

holige recipe final

TIPS How to make Obbattu?
1. If you are using a mixer for grinding, grind the dal mixture when it is still hot. Otherwise, it will not grind.
2. Always cook the holige on heat, which is a little above the low level.
3. You can decrease or increase the water quantity when cooking the dal, depending on the quantity of sambar you wish to make.
4. For a different taste of the holige, use channa dal with toor dal.
5. If you use an utensil, rather than a pressure cooker, to cook the dal, it could overflow. To prevent this, smear the inner side of the utensil, near the rim, with ghee or cooking oil. Also, insert a ladle / spatula in the utensil.

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