Loading...
A classic South Indian sweet flatbread from Karnataka. Soft, flaky outer layers envelop a sweet, aromatic filling of chana dal and jaggery, perfect for festivals and special occasions.
Prepare the Dough (Kanaka)
Cook the Chana Dal
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A classic South Indian sweet flatbread from Karnataka. Soft, flaky outer layers envelop a sweet, aromatic filling of chana dal and jaggery, perfect for festivals and special occasions.
This south_indian recipe takes 195 minutes to prepare and yields 6 servings. At 502.74 calories per serving with 9.94g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Prepare the Filling (Hoorana)
Assemble and Roll the Holige
Cook the Holige
Serve
Replace the chana dal filling with a mixture of fresh grated coconut and jaggery, cooked until thick.
Use whole wheat flour (atta) instead of all-purpose flour (maida) for the outer covering for a healthier, nuttier version.
Add finely chopped almonds, cashews, and pistachios to the chana dal filling for extra richness and texture.
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from the dal and flour, along with simple sugars from jaggery, provides a quick and sustained release of energy.
Jaggery is a natural, unrefined sweetener that retains minerals like iron, which is vital for maintaining healthy hemoglobin levels and preventing anemia.
One Bele Holige (approximately 62g) contains around 180-220 calories, depending on the amount of ghee and jaggery used. It's a calorie-dense sweet due to the carbohydrates, fats, and sugars.
Bele Holige is a traditional festive treat and should be enjoyed in moderation. While it contains protein and fiber from chana dal and iron from jaggery, it is also high in calories, carbohydrates, and fat (from ghee). It's more of an indulgent dish than a daily health food.
Tearing usually happens for a few reasons: the dough was not rested long enough, the dough is too stiff, the filling is too soft or runny, or too much pressure was applied while rolling. Ensure the dough is very soft and the filling is thick and completely cool.
Yes, the filling (hoorana) can be prepared 2-3 days in advance and stored in an airtight container in the refrigerator. This can save a lot of time on the day you plan to make the holige.
Store leftover holige in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Reheat on a tawa with a little ghee before serving.
While you can use sugar, jaggery is traditional and provides a distinct, caramel-like flavor and a softer texture to the filling. If using sugar, you may need to adjust the quantity and cooking time slightly.