Holige (Puranpoli/Obbattu)


Holige is the first dish that comes to my mind if I think of festive food. These lentil stuffed flatbreads are a must during festivals, celebrations, and marriages in Karnataka. The lentil stuffing is called Hoorna and the dough is called Kanaka. The Bengal gram lentils are boiled till tender and cooked with jagarry to make the stuffing. But what I also love is ‘Holige Saaru’ which is made using the water in which the lentil is cooked. Coconut can also be used to make the stuffing but lentil stuffed holige is my absolute favourite. Making this dish is time consuming, but the results are absolutely worth it. Enjoy hot holige by smearing a dollop of ghee or clarified butter and warm milk (I personally like it just with ghee but my family loves it with hot milk too). 

Few things to remember before making holige:
– Don’t shy away from using oil while making the dough. If you reduce the amount of oil, the holige will not be soft
– The dough needs a minimum 4 hours of resting. It is best to rest it 6-8 hours. While the dough resting, keep kneading it every two hours with some oil
– Cook the holige on low to medium heat by adding few drops of oil
– While stuffing the dough, make sure the stuffing is double the amount of dough
– You may pat the holige on a baking sheet instead of rolling it. But I prefer rolling it by dusting with some flour
 

Holige

 

Ingredients:

Plain flour – 1 cup plus extra for dusting
Oil – ¼ cup plus for roasting
Turmeric – ½ tsp
Salt – a pinch
Water

For the stuffing:
Split Bengal gram (chana dal) – 1 cup
Jaggery – ¾ cup, grated
Coconut – ¼ cup, grated
Cardamom powder – 1 tsp

Method:

To make the dough:

  1. Mix together flour, turmeric, and salt in a large bowl. Add a few drops of oil and mix. Make a soft sticky dough using water
  2. Add oil slowly and knead the dough for 8-10 minutes until the dough becomes non sticky and soft. The dough should be almost fully covered in oil
  3. Cover with a damp kitchen towel and let the dough rest for 6-8 hours
  4. While the dough is resting, keep kneading it for few minutes every 2 hours

To make the stuffing:

  1. Wash the chana dal and soak for 1 hour. Rinse it thoroughly, add fresh water and boil until the lentil is completely cooked, but not mushy
  2. Strain the lentil and completely remove the water. You may use the water to make holige saaru
  3. Transfer the cooked lentil, jaggery and coconut into a food processor or mixer and grind to form a paste
  4. Now in a thick bottom pan, add the paste and cook on medium heat stirring in between
  5. Cook the hoorna until all the moisture dries out and it comes together as a mass
  6. Cool the hoorna completely

To make the holige:

  1. Knead the rested dough and make small balls
  2. Make ball of cooled hoorna double the size of the dough
  3. Take the dough and spread it into 4 inch disc using your hands. Place the hoorna stuffing and cover it with dough
  4. Dust the stuffed dough with some flour and roll it into circle
  5. Heat a fry pan. Place the rolled holige gently over the fry pan and cook for 1-2 minutes
  6. Flip the holige, add a tsp of oil and cook both the sides until they are completly done and golden brown
  7. Serve hot holige with ghee and warm milk

Notes:

  • You can use a pressure cooked to reduce the time to cook the lentil

 

Kanaka or dough after resting

Kanaka or dough after resting

 

Hoorna or split bengal gram stuffing

Hoorna or split bengal gram stuffing

 

Stuffing inside the dough

Stuffing inside the dough

 

Holige ready to be served

Holige ready to be served

 

 

Holige

 

 

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