Guess what ? Yesterday my blog crossed 2 Million views.. Yipeee !! It took almost 1.4 yrs to get my first million views and less than 6 months to reach the Second !! Just couldn’t believe this statistic.Thanks a lot for each and everyone for making this happen !! To celebrate the occasion..I thought of baking something and share with you all . But no ….i realized people visit here mostly for authentic Karnataka recipes , request me to share more traditional recipes which are getting lost . Keeping in mind all those , today i share with you all a classic festival special recipe.. Karnataka’s favorite ” Bele Obbattu / Hoornada Holige ” . Its famous in other states too as ” Puran Poli ” in Maharashtra, ” Bobbatlu ” in Andra ,” Paruppu Poli ” in Tamilnadu etc. Hot hot holige straight from pan and drizzled with ghee .. aah !!
In Karnataka , Holige/Obbattu is considered to be one of the most important dish for Ugadi, gowri , varamahalakshmi pooja , marriage etc . Holige / obbattu is basically a flat bread which is stuffed with sweetened mixture .The stuffing can be bengal gram , tuvar dal , coconut , peanut , til etc . Each holige has its unique taste . Over the time i will share various types of holige , but for today its holige stuffed with chana dal .In Mysore / Bangalore side it is known as bele obbattu ( Patted with hand , little thick and medium size ) and in Udupi / Southern Karnataka it is known as bele holige ( usually rolled big and thin with a rolling pin . Bigger when compared to Obbattu ) .
Check Out Bele holige Video recipe here :
Making holige is bit time consuming but the end result is worth it . In my home whenever we are making bele (dal ) holige , we prepare a delicious rasam called as Holige Saaru made using water strained from the cooked chana dal used for stuffing . you can share the recipe of it here . But for today its holige . Hope these step by step explanation helps even a beginner to try their hands making holige .Do watch it … Here we go..
PURAN POLI RECIPE / HOLIGE
- 1 cup Maida /All purpose flour
- a pinch Turmeric /Haldi
- 1/4-1/2 cup Oil
- Water, to mix the dough
- to taste Salt
For stuffing ( Hoorna )
- 1 cup Bengal Gram /Chana Dal
- 1 cup Jaggery
- 2 tbsp fresh coconut, grated
- 2 – 3 nos cardamom /elaichi
- 3-4 nos Cloves/ Lavang
- Rice flour, for dusting
- Ghee / oil to roast
Prepare the dough first :
In a wide mixing bowl take maida, salt and haldi .
Add water and little oil . Make a soft sticky dough ( looser than chapthi dough ) . Later knead the dough nicely for few minutes adding oil little by little so that dough becomes non sticky and soft . Pour the left over oil into the ready dough such that dough gets immeresed in oil and nicely gets soaked .This will help in getting very good texture holige with softness .
Cover the dough in a damp cloth and let it sit for atleast 3-4 hours . The more it gets resting time , the smoother and softer holige will be . If you have time better keep more than 4 hours.As the dough is resting , in between , re knead the dough 2-3 times and cover it back with damp cloth .
- The dough / kanaka is ready .
Next Prepare stuffing :
Wash chanadal ,add about 3 cup water ( if you are making rasam from the stalk , can add more too ) and pressure cook for about 2 whistles . Dal should be almost cooked but should hold its shape .It should not become mushy. Turn off the heat.
Once the cooker cools , strain cooked dal over a strainer and seperate dal from water completely .Reserve this water to make holige saaru .
After cooked dal has cooled , transfer dal ,jaggery , coconut and cardamom to a mixer jar. Grind to a fine paste .
Transfer the chana jaggery paste to a thick bottom pan or kadai and keep on medium low heat.Stir in between to prevent burning . Continue saute ing till the mixture becomes one whole non sticky mass without any moisture content .
Stuffing / bele hoorna is ready . let it cool .
Time to prepare holige / obbattu :
- There are 3 ways in which you can spread holige .
- One is like normal chapathi. Stuffed balls are lightly coated with dry flour and rolled thin using rolling pin . Later transfer gently with hand to tawa .
- or place the stuffed ball on a greased sheet / banana leaf / holige sheet . Pat it with your hand to make it big . Place the sheet inverted on the hot tawa . Drop holige and remove sheet.
- or place the stuffed ball between 2 greased sheet / holige sheet . Roll it like parathas without using dry flour . The oil in the outer cover will help here . Place the sheet with holige – inverted on the hot tawa . Drop holige and remove sheet. Adapt the method which ever is convenient for you . We usually do like method 1 . Ok so , now lets start preparing holige :
- Once the filling has cooled down completely, make lemon size balls.
Now take dough , knead once and ,make balls such that they are half the size of the stuffing ( ie dough balls should be smaller than stuffing ball )
- Take 1 dough ball and using your hand spread it to a disc size or poori size . Place the stuffing ball in centre of it and cover it with dough . Squeeze out any extra dough .Refer the video clip to know how to stuff uniformly .
Dust the balls with maida and roll this like a roti/chapati, as thin as possible. Dust some more flour if required in between rolling .
Heat a tawa ( preferably iron ) . Once its hot , gently transfer rolled holige to the tawa . drizzle few drops of oil / ghee . Once you see bubbles, flip it to the other side . Gently brush oil/ ghee .Cook both the sides in medium flame till holige cooks with golden brown spots
That’s it Puran Poli / Obattu / Holige is ready to serve . Enjoy it hot or warm as such / with ghee / warm milk / coconut milk .
- Maharashtra’s puran poli is made usually with wheat flour dough . So if you want can replace maida with wheat flour.
- Similarly instead of chana dal , you can make using tuvar dal.
- Please be generous in adding oil while making outer dough ( kanaka ) . Texture and softness of the holige depends on this . So please don’t reduce the oil quantity mentioned above . If you want can add more too.And knead well adding oil in intervals .
- A minimum resting time of minimum 2-4 hours is essential for best texture of holige . The less the resting time , the harder the outer layer . Note 3 and 4 are the most important points for a soft holige
- Don’t keep the flame on high while roasting holige .