Holige Recipe
  • Dessert
  • Servings
  • 1Spicy
  • 25 MinsCook Time
  • Cuisine : South Indian
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  • 1½ cups  Refined Wheat flour (Maida)
  •   1 cup  Split chickpeas (chana dal)
  •   1 cup Jaggery(Gud)
  •    2 teaspoons of Semolina (Sooji)
  •   1 teaspoon  Green cardamom(Elaichi ) powder
  •   1 teaspoon Oil
  •   A pinch of Turmeric Powder
  •   Salt (a pinch)
  •   Oil (as required)
  •   Water (as required)


Tawa, Bowl, Spoon

Step By Step Method

  • Step 1

    Thoroughly wash the chana dal in water and pressure cook it on a high flame, timing it to 3 whistles.

    Step 2

    Allow the steam to escape naturally and then drain out the water from the pressure cooker.

    Step 3

    Add the gud to the dal and cook it for another 10 minutes on a medium flame or till it dissolves. Then, take it off the flame and set it aside for cooling.

    Step 4

    When the gud-dal mix has cooled down, put it through a mixer-grinder and work up a smooth paste without adding any water.

    Step 5

    Transfer it to a vessel and add the elaichi powder. Mix well and keep aside.

    Step 6

    Next, mix the maida with the sooji, turmeric powder and salt. Then, add a bit of oil and water as required to make a roti-like dough. Cover and set aside for an hour.

    Step 7

    Make small 1-inch balls of the dough and flatten them into small circles using your palms.

    Step 8

    Now, place a teaspoon of the chana mixture at the centre of a flat dough circle. Cover it with another flat circle. Seal the edges by deftly pressing down with your fingertips.

    Step 9

    On a plastic sheet, apply an even coat of oil. Now, place the stuffed flat dough circle on it and gently roll it out like a chapati, making sure that the stuffing doesn’t spill out.

    Step 10

    Heat a flat tawa on high flame. Place the chapati on it and cook till both sides have turned golden brown. Serve the Holige hot or cool.

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