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 holige 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. 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 to the blog.
Now every time you make holige or kadabu, make sure to save the water and make this simple saaru 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