Holige

Ingredients:

• Maida/All purpose flour – 2 cups
• Toor dal – 1 cup
• Channa dal – ½ cup
• Jaggery (Small pieces) – 1 and ¼ cup
• Oil – 1/4 cup
• Water for mixing dough
• Salt - pinch
• Turmeric – ¼ tsp
• Cardamom – 4 nos

Method:

• For making dough/Kanaka, take a mixing bowl, add maida, pinch of salt, turmeric powder, 4 tsp of oil, mix well. Then add little water and make dough slightly softer than chapati dough. Apply 1 tsp of oil over dough, cover bowl with plate and set it aside for 2 hrs.
• For making hoorana(Stuffing part) , pressure cook dal together and once it gets cooled drain out water from dal. In a pan add jaggery and dal, keep stirring till entire mixture becomes soft and jaggery melts completely.
• Take out pan from the stove and allow it to cool
• Now grind this dal and jaggery mixture without adding water to a smooth paste (consistency should be thick enough to make balls) add cardamom while grinding.
• Tip: If grinding becomes difficult, add little milk and later microwave the grinded paste for about 20 min and set it aside to get cooled. This helps in maintaining the consistency of hoorana.
• Once Hoorana is ready, make small lemon size balls.
• For making Holige, first knead the dough thoroughly, Greece palm with oil, take a  small lemon size dough, spread it slightly and place hoorana ball over it, cover hoorana with dough (similar to how stuffed parathas are made)
• Dip stuffed dough in maida and roll it like chapatti, Heat the tawa and cook holige on both side
• Serve hot with ghee or sugar syrup

Makes – 8 Holiges