A sweet flat bread, stuffed with a mixture of Jaggery and cooked lentil. This is also known as Obbattu and Puran Poli and is prepared on festivals.
Time Required: 1 Hour
Makes: 6
Ingredients:
For the stuffing:
3/4 Cup Bengal Gram/Channa Dal
1/4 Cup Tuvar Dal/Arhar Dal/Red Gram split
1 Cup Jaggery, Grated
1tsp Khuskhus/Poppy seeds, roasted
1tbsp Dry Coconut, Grated
1tsp Cardamom Powder
For the outer covering:
½ Cup Maida
½ Cup Rawa
½ tsp Turmeric Powder
Method:
For the stuffing:
Soak Bengal Gram for 2 hours. Cook Bengal Gram and Tuvar Dal. Sieve and keep aside. Reserve the water for preparing Kattina Saru (Curry). Add the Dal and Jaggery in a Kadai/Pan and let it cook. Keep stirring until the water evaporates. Remove from heat and let it cool. Grind this to a paste. Add Khuskhus, Coconut, and Cardamom to the hurana (dal paste) and mix well.
Divide into lemon sized balls.
For the outer covering dough:
Mix Maida and Rawa with water. Turmeric and 2 tsp Oil and knead to a soft dough. Knead well using Oil. Divide into balls slightly bigger than the hurana (stuffing) balls.
For the Holige:
Grease your palms and flatten a dough ball on the left hand.
Take a ball of hurana (stuffing) and stuff it in the dough ball, deftly turning your left hand over the hurana and expanding the dough to completely cover the hurana ball with the dough.
Now on a greased plantain leaf flatten this stuffed ball into a circle.
Heat a griddle and grease it. Take the plantain leaf along with the holige (bread) and flop it on the tava with the holige facing down.
Slowly remove the plantain leaf and sprinkle Oil and roast on both sides till done.
Serve Hoornada Holige with melted Ghee and Milk or with Mango Shikarni / Aam Ras.
