Monday, October 27, 2008

Holige/Obbattu/Bottatlu/Puran Poli

Bele Holige/Bele Obbattu

Don’t we all love Holige which is also called obbattu or Puran Poli..
In any Karnataka home, Holige is the traditional sweet prepared whether it is the Kayi Holige, Sakkare Holige or the regular Bele Holige..
All three are a treat to your senses. However, below is a traditional recipe for the Bele Holige..
For Kanaka/Dough you need..
2cups maida
2tbsps Chiroti Rave/fine semolina
A pinch of salt
A pinch of turmeric..
2tbsp oil for soaking
Mix all the ingredients with warm milk till you get soft elastic dough (almost like a chapatti dough). Keep it covered in a warm place and add oil on the dough to prevent from drying..
For Hoorna/suffing
1 cup (1 pav) channa dal
1.5 cups soft dark brown jaggery
2tsps green cardamom powder
½ cup fresh grated coconut
Boil channa dal on stop stop with 3cups of water till the dal is soft but does not break. Strain all the water. Grind the dal to a smooth paste without any water.. In a thick kadai, add jaggery and sprinkle a handful of water and melt the jaggery.. and boil for 2-3 minutes till bubbles form. To this add cardamom powder and mix well. Now add the dal paste and mix well. In a medium flame, keep stirring this mixture for 10-12 minutes till all the water evaporates and the m ixture gets to a halwa consistency. To this add fresh coconut and keep it aside to cool.
To make Holige
Take a pingpong sized dough. Pat it on a foil greased with oil to a little disk. Now take a pingpong sized filling and place it in the poori. Close all the ends and roll out to a desired size. On a tava fry the holige with very little oil if needed.
Tip: Use rice flour for dusting when rolling out the holige. This gives a very unique flavour..