Thursday, 2 May 2019

Holige/ Havyaka style sakkare holige/Kadalebele holige

Any big function at native (ooru) is not without this holige complete. My kiddo calls it sweet chapathi, though now she knows the name 'holige'. It is famous throughout India. In different states it is made in their authentic way, named puranpoli in the north, obbattu or holige in Karnataka. I love this Dakshinakannada way of sakkarekadalebeleholige. I could just make 8. In native they get prepared in '3 digit number' say 200 or 300 for moderate functions. Today my husband ate them and told well from next time we can skip calling our adigebhatru(cook)😉 for functions, as this has turned out to be very close to what they prepare a day ahead of function at native. 

During childhood if I manage to go to a function a day ahead of it, then my time was spent watching the way these soft holiges (bliss 😍) being prepared by cook and laid one upon another as layers on a basket (kerishi) lined with paper. Kerishi is a basket used usually for winnowing, a farming technique to separate grain from chaff.

Every time we travel to our native our parents ensure that we carry around 20 to 30 holiges back with us. Now it is not just when we return from native but also whenever we feel like eating🤗
Let's see how I accomplished 🤗
Ingredients: (For 8 holiges)
For Kanaka (Outer dough)
Maida/all purpose flour/plain flour-1¼ cup
Coconut oil - 6-8 tsp.
Water - ½ cup
Turmeric - a pinch
For Hoorana (Filling):
Bengal gram/kadalebele - 1 cup
Sugar-2 cups
Cardamom powder - ¼ tsp.
Water- to cook the bengal gram

  1. In a pressure cooker, add bengal gram and add enough water say for 1 cup I added around 3 cups of water and cook for around 4-5 whistles. Once cooked, drain and transfer to a cooking pot and to that add sugar and keep mixing till you get the entire mixture mashes and comes together as a lump. By then add cardamom powder too. Do not over cook as they may turn hard, as you see they are coming together you could stop as with cooling the mixture tends to harden into a soft ball consistency.
  2. In a mixing bowl to prepare kanaka/outer dough, add plain flour and to that add around 2 tsp. oil and followed by that add water to form a soft dough. Knead well and then add remaining oil to it and knead further. Let it rest for around 1-2 hours.
  3. By now the hoorana/filling would have cooled, so make balls out of it.
  4. Make out the roundels from the dough
  5. Expand the roundel a bit using hands, place the filling into the roundel and then roll out to form a round shaped flat bread.
  6. Make use of extra flour to roll out so that they don't stick to the rolling pin.
  7. Place on a hot griddle and let it cook on one side.As you see slight bubbles, flip to the other side.
  8. Cook for a while and you are done with the holige. Follow the same process for the rest of the filling and dough.
  9. Enjoy the holige as such or with thick coconut milk.

  1. Cook the hoorana to right consistency, it should neither be too liquid nor too thick. If you feel the hoorana/filling is a little liquid in texture, cook again for some time.Do not cook it too long as they may turn hard on cooling.
  2. Enjoy them with ghee and coconut milk.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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