Holige is commonly prepared during ugadi/Deepavali. The afternoon before the festive is day the women folks would be very busy preparing this delicious holige. Now we can even get in bakeries but the texture is thin and fine.
I remember when i was a child along with my sister would sit along with my mum and her loving sisters, who would chit chat with a lot of fun wow those were the days we all miss. one would make the kanaka with the hoorna, one would roll it and the other would bake it. As it falls to paper spread to cool it would just vanish guess who 🙂 .
At the end we would always ask my mom can i bake one please…. and once they let us bake small small rotis with the remaining kanaka and we would take them and run to play with our kitchen set.
It has nearly been 2 years since i prepared holige, at first i thought hope it does not end up a failure. well i would advise not to skip the step of grinding the dhalls as dhall looks cooked well but at times if have not mashed well you would end up getting holes in the holige .
channa dhall – 2.5 cups
toor dhall – 1/2 cup
grated coconut – 1/2 cup(optional)
poppy seeds – 1 tbsp
cardamom powder – 1 tsp
nutmeg powder – 1/2 tsp
jaggery – 3 cups
plain flour – 2 cups
wheat flour – 1/2 cup
turmeric powder – 1 tsp
salt and water
oil – 1 -2 tbsp
Wash both the dhalls and pressure cook for 6 whistles
Strain the water from the cooked dhalls used for preparation of holige saaru
Check the dhalls mash well until mushy to make it easy i grind it with jaggery
After mashing add powdered jaggery if not added.
If the hoorna is wet keep the mixture on fire on medium heat until the consistensy of the hoorna is reached
The hoorna should be semi dry when formed a ball it should retain the shape like for aloo parathas.
Add nutmeg,elachi powder, poppy seeds, grated coconut and mix well
Once cooled make into lemon sized balls
Mix maida and wheat flour with salt, turmeric powder and water
knead the dough well the dough should be soft and sticky
add oil to the dough and cover with a wet cloth let it rest for 2 hours.
Preparation of holige
Take a plastic paper/banana leaf /even paper is fine
applying some oil to your hands take some kanaka make it flat like we make for parathas
take a lemon sizes hoorna cover it all sides uniformly
Roll the holige applying some maida flour to roll
heat a non stick girdle bake the holige until golden brown on both sides.
serve with ghee/milk/sugar syrup as your taste