Holige Saaru

Holige saaru step-by-step recipe with photos.

Holige saaru – a customary dish made every time holige or kadabu is made. This traditional dish is made with chana dal which is used as a stuffing for holige. Holige is a delicious sweet flatbread with a Bengal gram or chana dal stuffing, called hoorna. The water that remains after boiling the dal is used as a base to make this saaru. This sweet-spicy rasam is an integral part of the festival food and is very simple to make. On festivals, the regular rasam is replaced with this variation.

To make holige saaru, I use the water that is used to boiling the chana dal. Drain the water after boiling the chana dal and use it to make the saaru. That, combined with a simple masala base with coconut and spices makes this dish delicious and very unique.

This post had been a long pending one for me and I was planning to share it since my holige post more than a year back. Finally, it made it’s way to the blog.

Now every time you make holige or kadabu, make sure to save the water used to boil the chana dal and make this simple dal too. Do try and enjoy.

Holige saaru step-by-step recipe with photos

1. Prepare hoorna following the recipe

2. Use water saved from boiled chana dal to make holige saaru

3. Add rest of the ingredients and simmer

4. Prepare the tempering in ghee

4. Add the tempering to saaru and serve

Holige saaru

Shilpa

This traditional dish is made with chana dal which is used as a stuffing for holige.

5 from 1 vote

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Course Main Course

Cuisine Indian

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients

  

1x2x3x

• 1 cup Bengal gram (chana dal)
• Water to boil the dal
• 2-3 tbsp hoorna
• 2 tsp rasam powder
• 2 tbsp coconut grated
• A small piece tamarind
• 1 tbsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 5-6 curry leaves
• A small pinch asafoetida (hing)

Instructions

 

• 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 dal and completely remove the water. Reserve the water to make holige saaru and use the boiled dal to make hoorna
• Soak tamarind in some water for 10-15 minutes. Extract the tamarind juice and discard the pulp. Set aside
• Grind together coconut and rasam powder with some water into a fine paste
• Add the prepared hoorna to the dal water and mix well
• Add the ground paste and tamarind pulp and bring to boil
• Simmer for 10-15 minutes
• In a small pan, heat ghee and add mustard seeds. Once they crackle, add cumin seeds, hing and curry leaves
• Pour this tempering onto the saaru
• Mix well and serve hot

Nutrition Facts

Holige saaru

Amount Per Serving

Calories 102 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 5mg2%

Sodium 9mg0%

Potassium 182mg5%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 93IU2%

Vitamin C 13mg16%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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