Bele Holige

Instructions

1. 1

   Prepare the Dough (Kanaka)

   • In a large mixing bowl, combine the maida, chiroti rava, turmeric powder, and salt.
   • Gradually add about 1/2 cup of water, kneading to form a very soft, pliable, and slightly sticky dough. It should be softer than chapati dough.
   • Add 2 tablespoons of sesame oil and knead for another 3-4 minutes until the dough is smooth and elastic.
   • Pour the remaining sesame oil over the dough, ensuring it is fully coated. Cover the bowl and let the dough rest for a minimum of 2 hours, or up to 4 hours for the best texture.
2. 2

   Cook the Chana Dal

   • Rinse the chana dal thoroughly and soak it in ample water for 2 hours.
   • Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • Pressure cook on medium heat for 4-5 whistles, or until the dal is cooked very soft and can be easily mashed between your fingers.
   • Carefully drain all the excess water from the cooked dal using a fine-mesh sieve or colander. Let it sit for 10-15 minutes to ensure it's as dry as possible. This step is crucial for a good filling consistency.
3. 3

   Prepare the Filling (Hoorana)

   • Transfer the completely drained dal to a grinder and blend into a smooth paste without adding any water.
   • In a heavy-bottomed pan, combine the ground dal paste and the grated jaggery. Cook on low to medium heat.
   • Stir continuously. The jaggery will melt, and the mixture will become liquidy at first.
   • Continue cooking for 15-20 minutes, stirring constantly to prevent sticking, until the mixture thickens and starts to pull away from the sides of the pan. A key test is when a spoon inserted in the center stands upright.
   • Turn off the heat and stir in the cardamom powder and optional nutmeg powder. Mix well.
   • Transfer the filling to a plate and allow it to cool down completely.
4. 4

   Assemble and Roll the Holige

   • Once cooled, divide the filling (hoorana) and the rested dough (kanaka) into 12 equal-sized balls. The filling balls should be slightly larger than the dough balls.
   • Grease your palms with oil or ghee. Take one ball of dough and flatten it into a 3-inch circle on your palm.
   • Place a ball of filling in the center. Gently stretch the dough from all sides to completely cover the filling. Pinch the edges together to seal it securely.
   • Place the stuffed ball on a greased parchment paper, banana leaf, or plastic sheet. Gently flatten it with your fingertips.
   • Using a rolling pin, roll it out gently and evenly from the center outwards into a thin circle of about 6-7 inches in diameter. Apply minimal pressure to prevent tearing.
5. 5

   Cook the Holige

   • Heat a tawa (griddle) over medium heat. It should be hot but not smoking.
   • Carefully lift the rolled holige along with the parchment paper and place it upside down on the tawa. Peel off the paper.
   • Cook for about 45-60 seconds until small bubbles appear on the surface.
   • Flip the holige, drizzle with 1 teaspoon of ghee, and cook the other side for another minute until golden-brown spots appear.
   • Flip again and apply ghee to the first side. Gently press with a spatula; the holige should puff up beautifully.
   • Remove from the tawa and place it on a plate. Repeat the process for all the remaining holiges.
6. 6

   Serve

   • Serve the Bele Holige warm, traditionally with a generous dollop of ghee on top. It can also be enjoyed with warm milk.