Bele Holige

1. 1

   Step 1

   • a.Prepare the Dough (Kanaka)
   • b.In a large mixing bowl, combine the maida, chiroti rava, turmeric powder, and salt.
   • c.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.
   • d.Add 2 tablespoons of sesame oil and knead for another 3-4 minutes until the dough is smooth and elastic.
   • e.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

   Step 2

   • a.Cook the Chana Dal
   • b.Rinse the chana dal thoroughly and soak it in ample water for 2 hours.
   • c.Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
   • d.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.
   • e.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

   Step 3

   • a.Prepare the Filling (Hoorana)
   • b.Transfer the completely drained dal to a grinder and blend into a smooth paste without adding any water.
   • c.In a heavy-bottomed pan, combine the ground dal paste and the grated jaggery. Cook on low to medium heat.
   • d.Stir continuously. The jaggery will melt, and the mixture will become liquidy at first.
   • e.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.
   • f.Turn off the heat and stir in the cardamom powder and optional nutmeg powder. Mix well.
   • g.Transfer the filling to a plate and allow it to cool down completely.
4. 4

   Step 4

   • a.Assemble and Roll the Holige
   • b.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.
   • c.Grease your palms with oil or ghee. Take one ball of dough and flatten it into a 3-inch circle on your palm.
   • d.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.
   • e.Place the stuffed ball on a greased parchment paper, banana leaf, or plastic sheet. Gently flatten it with your fingertips.
   • f.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

   Step 5

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

   Step 6

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

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