Holige (puranpoli/obbattu) step-by-step recipe with photos.
About this recipe
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 jaggery 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 (kayi holige) but lentil stuffed holige is my absolute favourite. Making this dish is time-consuming, but the results are absolutely worth it. Enjoy hot obbattu 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).
Tips and tricks
Don’t shy away from using oil while making the dough. If you reduce the amount of oil, the obbattu will not be soft
The dough needs a minimum of 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 pooranpoli 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
Step by step instructions
1. Boil soaked chana dal until completely cooked, but not mushy
2. Strain the water completely
3. Grind into along with jaggery and coconut
4. Transfer the ground dal to a pan and cook
6. Cook the hoorna until all the moisture dries out and it comes together as a mass
5. Once the dough is rested, spread it into a 4-inch disc using your hands. Place the hoorna stuffing and cover it with dough
6. Roll it into a thin circle
7. Place the rolled holige gently over the frying pan and cook for 1-2 minutes
8. Holige ready to be served
Recipe card
Holige
Ingredients
- 1 cup plain flour plus extra for dusting
- ¼ cup oil plus for roasting
- ½ tsp turmeric powder
- A pinch salt
- Water to knead the dough
For the stuffing:
- 1 cup split Bengal gram (chana dal)
- ¾ cup jaggery grated
- ¼ cup coconut grated
- 1 tsp cardamom powder
Instructions
To make the dough:
- 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
- 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
- Cover with a damp kitchen towel and let the dough rest for 6-8 hours
- While the dough is resting, keep kneading it for a few minutes every 2 hours
To make the stuffing:
- 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
- Strain the lentil and completely remove the water. You may use the water to make holige saaru
- Transfer the cooked lentil, jaggery and coconut into a food processor or mixer and grind to form a paste
- Now in a thick bottom pan, add the paste and cook on medium heat stirring in between
- Cook the hoorna until all the moisture dries out and it comes together as a mass
- Cool the hoorna completely
To make the holige:
- Knead the rested dough and make small balls
- Make a ball of cooled hoorna double the size of the dough
- Take the dough and spread it into 4-inch disc using your hands. Place the hoorna stuffing and cover it with dough
- Dust the stuffed dough with some flour and roll it into a circle
- Heat a frying pan. Place the rolled holige gently over the frying pan and cook for 1-2 minutes
- Flip the holige, add a tsp of oil and cook both the sides until they are completely done and golden brown
- Serve hot holige with ghee and warm milk
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