HoLige

HoLige/Obattu is a famous Indian flat bread stuffed with sweet mixture. Stuffing can be made with Bengal gram, Groundnut, Coconut, Sweet potato etc etc. Its made during the festivals or even in family functions.

The other occasion of making this delicacy is during Mango season. HoLige with mavina hannu(mango) sikarani is a delicious combination. At our home we atleast make it once in the season. 🙂

For Dough

• 3/4th Cup Wheat Flour
• 1/4th Cup Maida/All Purpose flour
• 1/4th Tsp Turmeric powder
• 2 Tbsp Oil
• A pinch of Salt

For Stuffing

• 1 Cup Bengal gram/Channa dal
• 1 1/2 cup Jaggery
• 1/4th Tsp Cardamom
• Pinch of Nutmeg

Method :

Preparing the Dough :

• In a mixing bowl take wheat flour, maida, salt, turmeric powder.
• Add water little by little and keep mixing till you get a soft dough(softer than chapati dough).
• Apply some oil on the dough and let it rest at least for an hour.

Preparing Stuffing :

• Pressure cook channa dal for 2 whistle (don’t over cook dal, it should not be mushy).
• Drain all the excess water from the cooked dal(we usually make saaru/rasam with this water).
• Add jaggery to dal, give it a mix and let dal cool down completely.
• Take the dal and jaggery mixture in a mixer jar and grind it to a paste.
• Transfer this paste to a heavy bottom pan and cook it on a medium flame till there is no moisture content in it (A trick to know if its cooked – with a wet hand if you touch the stuffing then it will not stick to your hand and you can easily make a ball from it).
• Add nutmeg and cardamom powder, mix well. Switch off the flame and let it cool down completely.

To Prepare Hoilge :

There are 2 ways to stuff this holige –

1. Take a lemon size dough, dust it with maida and roll it once. Place stuffing in the center, pinch the edges to center and make a ball. Roll it as thin as possible( You can dust the surface with maida to make rolling easy). Apply some oil and transfer it to a preheated tava, apply some more oil on the other side and when its brown on the bottom, flip it and roast until the other side turns brown.
2. Take 2 small size dough, press it a little with your hand. Place a equal size stuffing between each dough and press the edges. Roll it thin and roast it until brown on tava by applying oil on both the sides.

Serving :

• Serve it hot with a tsp of ghee on it.
• A bowl of mavina hannu(mango) shikarani can also be served with this hoLige.
• Another classic way of eating hoLige is with hot milk.