Holige (puranpoli/obbattu) step-by-step recipe with photos.
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 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 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 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 (puranpoli/obbattu) step-by-step recipe with photos
1. Boil soaked chana dal until completely cooked, but not mushy
2. Strain the water completely
3. Grind into along with jaggary 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
For the stuffing:
To make the dough:
To make the stuffing:
To make the holige: