Holige Recipe

Time and servings

Prep time	30 min
Cook time	1 hr
Soaking Time	2 hr
Total time	3 hr 30 min
Serves	20 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	158 kcal
Carbohydrates	25 g
Protein	3 g
Fat	5 g
Saturated fat	1 g
Cholesterol	4 mg
Sodium	60 mg
Potassium	15 mg
Fiber	3 g
Sugar	10 g
Vitamin C	0.02 mg
Calcium	22 mg
Iron	1 mg

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About

It is a simple dessert recipe made with maida or plain flour flatbread stuffed with lentils and jaggery mash. Holige or Bele Obbattu is a typical South Indian dessert, particularly famous in Karnataka and Telugu cuisine. Typically, this dessert snack is made during the festival seasons, like Ganesh Chaturthi and Ugadi, but it is not limited to these. It can be prepared for any occasion, celebration, and festival, as well as for day-to-day lunch and dinner. There are many ways to prepare a simple Holige or Bele Obbattu recipe. The most common is to use channa dal or chickpea lentils with jaggery. However, the same recipe can be made with different lentils, like toor and moong dal. In addition, the stuffing can be varied and can be made with a coconut and jaggery combination. Further, plain flour bread can also be made with wheat or wheat and plain flour combination.

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Ingredients

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for stuffing:

• 1 cup chana dal
• 2 cup water
• ¼ tsp salt
• ¼ tsp turmeric
• 1 tsp oil
• 1 cup jaggery
• ½ tsp cardamom powder

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for dough:

• 2 cup maida
• ¼ tsp salt
• ¼ tsp turmeric
• water (for kneading)
• 2 tbsp ghee
• ¼ cup oil (for soaking)

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Instructions

1. Firstly, in a bowl soak 1 cup chana dal for 2 hours.
2. Drain off the water and transfer it to the pressure cooker.
3. Add 2 cup water, ¼ tsp salt, ¼ tsp turmeric, 1 tsp oil.
4. Cover and pressure cook for 2 whistles.
5. Drain off the dal taking off the water.
6. Transfer the dal to the mixer jar and grind to a smooth paste.
7. Transfer the pressure-cooked dal to the kadai, add 1 cup of jaggery, and mix well.
8. Keep stirring, till the jaggery melts.
9. Continue to cook till the mixture starts to separate the pan and holds shape.
10. Add in ½ tsp cardamom powder and mix well. Stuffing is ready. Keep aside.
11. To prepare the dough, take 2 cup maida, ¼ tsp salt, and ¼ tsp turmeric.
12. Add water as required and knead the dough.
13. Knead to a sticky dough, add 2 tbsp ghee, and continue to knead till the dough turns soft and non sticky.
14. Soak the dough in ¼ cup oil for 2 hours. Keep aside.
15. After the dough has rested for 2 hours. Pinch a small ball-sized dough.
16. Place a ball-sized prepared stuffing in the center.
17. Bring the edges together and pinch off the excess dough securing it tight.
18. Cover with baking paper and roll in one direction making sure the holige / obbattu is thin.
19. Now put the rolled holige / obbattu / puran poli over hot tawa.
20. Allow to roast on medium flame for a minute or till bubbles appear.
21. Flip over and cook both sides pressing slightly. Also, apply ghee to enhance the flavour of holige.
22. Finally, serve Holige / Obbattu / Puran Poli with ghee / coconut milk / mango rasayana.

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Step-by-step

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Video

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Notes

• First, do not overcook the chana dal. Make sure it is cooked well yet retains its shape.
• Also, blend the stuffing to a smooth paste, or else it won’t be easy to roll the hoagie thinly.
• Furthermore, prepare the stuffing just before making the holige, or else it will turn hard once cooled.
• Finally, holige / obbattu / puran poli stays good for a week or more when refrigerated.