Delicious and Traditional Holige Recipe

Ingredients

  • 2 cups of maida (all-purpose flour)
  • 1 cup of chiroti rava (fine semolina)
  • 1/2 cup of ghee (clarified butter)
  • 1/4 tsp of turmeric powder
  • 1/2 tsp of salt
  • Water as needed
  • 1 cup of toor dal (split pigeon peas)
  • 2 cups of jaggery (unrefined cane sugar)
  • 1 cup of grated dry coconut
  • 1/2 tsp of cardamom powder

Steps and instructions

  1. In a large bowl, combine the maida and chiroti rava. Add in the ghee and mix until the mixture resembles breadcrumbs. Stir in the turmeric and salt, then gradually add in water until a dough forms. Knead the dough until it is soft and pliable, then cover it and let it rest for about three hours.
  2. While the dough is resting, prepare the filling. Rinse the toor dal under cold water until the water runs clear, then add it to a pot with enough water to cover it. Bring the water to a boil over medium heat, then reduce the heat to low and simmer until the dal is soft and cooked through.
  3. Drain the cooked dal and add it to a pan over medium heat. Add in the jaggery and stir until the jaggery has melted and combined with the dal. Stir in the grated coconut and cardamom powder, then cook the mixture until it thickens. Remove the pan from heat and let the filling cool.
  4. Divide the rested dough into equal portions. Roll out each portion into a thin circle, then place a spoonful of the filling in the center. Fold the edges of the dough over the filling and seal it tightly, then roll out the filled dough until it is thin and round.
  5. Heat a pan over medium heat. Cook each holige on the pan for 2-3 minutes on each side, or until it is golden and cooked through. Serve the holige warm, with a dollop of ghee on top if desired.

Tools for making

  • Large bowl - For mixing the dough and other ingredients.
  • Pan - To cook the toor dal and prepare the filling.
  • Rolling pin - To roll out the dough into thin circles.
  • Spoon - For stirring and mixing the filling.
  • Pot - To boil the toor dal.
  • Grater - To grate the dry coconut for the filling.
  • Cover - To cover the dough while it rests.

Recipe variations

  • Use wheat flour or a combination of wheat flour and all-purpose flour instead of maida for a healthier version.
  • Replace the toor dal filling with a mixture of grated jaggery and grated coconut for a simple yet delicious variation.
  • Add roasted and powdered nuts such as almonds, cashews, or pistachios to the filling for an added crunch.
  • Include a pinch of saffron strands soaked in warm milk to the dough for a fragrant and vibrant twist.
  • Add a teaspoon of powdered cardamom or cinnamon to the dough for a flavorful twist.
  • Make a savory version by using a spiced potato or lentil filling instead of the sweet toor dal filling.
  • For a vegan option, replace ghee with coconut oil or any other plant-based oil.
  • Experiment with different sweeteners like sugar or honey instead of jaggery.
  • Make mini holige by rolling out smaller circles and reducing the cooking time accordingly.
  • Serve holige with a scoop of ice cream or drizzle with chocolate sauce for a decadent dessert.

Recipe overview

Holige, also known as Obbattu or Puran Poli, is a traditional Indian sweet flatbread that is particularly popular in the southern regions of the country. It's a festive dish that is often prepared for special occasions and celebrations. This recipe will guide you through the process of making your own Holige at home, with a delicate, sweet filling made from toor dal, jaggery, grated coconut, and a hint of cardamom. The dough, made from maida and rava, is rolled out thin and filled with the mixture, then cooked until golden. The result is a deliciously sweet and satisfying dessert, perfect served warm with a dollop of ghee. Expect a hands-on cooking experience with kneading, rolling, and stove-top cooking. The patience required is well worth it for the end result!

Common questions

  1. Can I use whole wheat flour instead of maida? Yes, you can substitute maida with whole wheat flour, but keep in mind that the texture and taste of the holige may differ slightly.
  2. Can I use regular sugar instead of jaggery? While jaggery adds a unique flavor to the filling, you can use regular sugar as a substitute if jaggery is not available.
  3. Can I skip adding turmeric powder? Turmeric powder is added for a slight yellow color to the dough. If you prefer, you can omit it without significantly affecting the taste.
  4. Can I store the holige for later? Yes, you can store the holige in an airtight container at room temperature for up to 2 days. Reheat them slightly before serving.
  5. Can I add nuts or other ingredients to the filling? Absolutely! You can customize the filling by adding chopped nuts, raisins, or even grated jaggery for extra sweetness.

Serving dishes and utensils

  • Rolling Pin - Used for rolling out the dough and flattening the holige.
  • Pan - Used for cooking the holige on the stovetop.
  • Bowl - Used for mixing the dough and preparing the filling.
  • Pot - Used for boiling the toor dal.
  • Spoon - Used for stirring the filling and dal.
  • Knife - Used for dividing the dough and shaping the holige.
  • Grater - Used for grating the dry coconut.

Origin stories

Holige, also known as obbattu, bobbatlu, or puran poli, is a traditional sweet flatbread that has deep roots in the diverse culinary history of India. It is especially popular during festivals and celebrations, and each region has its own unique version. This recipe is inspired by the variant most commonly found in the state of Karnataka. The practice of stuffing sweet fillings in bread dates back centuries in South Asia, which speaks to the cultural significance of dishes like Holige. Despite these ancient origins, the dish remains a beloved favourite in Indian households today, with the recipe often passed down through generations. The delicate balance of sweet jaggery and dal filling, encased in a soft, ghee-laden bread, is a testament to the richness of Indian cuisine and the enduring charm of its traditional recipes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.