ಕಡಲೆ ಬೇಳೆ ಹೋಳಿಗೆ/Puran Poli

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 .

Holige copy

Samagri

Hoorna

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

For covering/kanaka

plain flour – 2 cups

wheat flour – 1/2 cup

turmeric powder – 1 tsp

salt and water

oil – 1 -2 tbsp

Hoorna preparation

  • 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

Kanaka preparation

  • 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

Advertisements

2 Comments Add yours

  1. sia says:

    my goodness roopa. u have so many recipes here. why didn’t u leave ur blog url before? 🙂
    kannada script noodi tumba kushi aitu. u r doing a great job girl:) will be ur regular visitore from now onwards:)

  2. Roopa says:

    thanks sia
    mathe bani

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s