Holige

Instructions

1. 1

   Prepare the Dough (Kanaka)

   • In a large mixing bowl, combine the maida, turmeric powder, and salt. Mix well.
   • Gradually add water (approx. 120 ml) and knead for 8-10 minutes to form a very soft, pliable, and slightly sticky dough. It should be softer than chapati dough.
   • Pour the vegetable oil over the dough, ensuring it is fully submerged or coated. Cover and let it rest for a minimum of 2 hours, or up to 4 hours for best results.
2. 2

   Cook the Dal

   • While the dough rests, wash the chana dal thoroughly and soak it in water for at least 1 hour.
   • Drain the soaked dal and transfer it to a pressure cooker. Add 750 ml 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. Reserve this nutritious water to make rasam or sambar.
3. 3

   Make the Sweet Filling (Hoorna)

   • Grind the cooked, drained dal into a smooth paste without adding any water. A food processor or a mixie jar works well.
   • Transfer the dal paste to a heavy-bottomed pan. Add the grated jaggery.
   • Cook on medium-low heat, stirring continuously. The jaggery will melt, and the mixture will become liquidy at first.
   • Continue cooking and stirring for about 12-15 minutes. The mixture will thicken and start to pull away from the sides of the pan.
   • To check for doneness, take a small portion and try to roll it into a ball. If it holds its shape without sticking, it's ready.
   • Stir in the cardamom powder and optional nutmeg powder. Mix well and turn off the heat.
   • Allow the filling to cool completely. Once cool, divide it into 12 equal-sized balls.
4. 4

   Assemble and Roll the Holige

   • After resting, gently knead the dough for a minute. It will be very soft and elastic.
   • Grease your palms with oil. Pinch off a small lemon-sized portion of the dough.
   • Flatten the dough ball on your palm to form a small disc. Place one ball of the sweet filling in the center.
   • Carefully stretch and pull the dough from all sides to completely cover the filling. Pinch the seams together to seal it securely.
   • Place the stuffed ball on a greased plastic sheet, parchment paper, or banana leaf. Gently flatten it with your fingers.
   • Using your fingertips or a rolling pin, gently and evenly press or roll it into a thin circle, about 6-7 inches in diameter.
5. 5

   Cook the Holige

   • Heat a tawa (griddle) over medium heat.
   • Carefully lift the rolled holige along with the parchment paper and place it face down on the hot tawa. Peel off the paper.
   • Cook for about 45-60 seconds, until small bubbles appear on the surface.
   • Flip the holige and drizzle about 1/2 teaspoon of ghee around the edges and on top.
   • Cook the other side for another 60-90 seconds until golden-brown spots appear. The holige should puff up beautifully.
   • Flip once more, apply a little more ghee if desired, and cook for another 30 seconds.
   • Remove from the tawa and place it on a plate. Repeat the process for all the remaining holige.
6. 6

   Serve

   • Serve the Holige warm, generously topped with a dollop of ghee. It can also be enjoyed with warm milk or aamras (mango pulp).