BeLe HoLige/HurNad HoLige

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‘HoLige’ is a very popular sweet dish made for festivals and special occassions, around India. It is called by different names like Puran Poli, Obbatu, Bobbattulu, etc in different languages.

Some people seem to think it is a sweet chapathi (because it looks like chapathi), which it is NOT. The outer covering of a HoLige is called the ‘KaNaka’ and the filling is called the ‘HoorNa’. The kaNaka should be really thin and just hold the hoorNa together. That is the most difficult part, and cannot be compared to just making chapathis.

There are certain recipes like HoLige, ChiroTi, PheNi, etc, which I consider are made best by professional cooks who make them regularly. For the amateur cook like me, a little interest, a very helpful and supportive Hubby and a lots of patience have helped learning basic cooking . It has taken 2-3 failed attempts to come to the results below, and I am sure it will improve with experience 🙂

Sometimes, after making the HoLiges, either some hoorNa or some KaNaka is left over, and each time this happens I remember what my Grandmother would say, ‘If the KaNaka is left over, a baby boy will be born in the house, and if HoorNa is left over, a baby girl will be born”. Anyone reading this willing to experiment?

Ingredients for the Hoorna-
1. Toor Daal- 2 Cups
2. Ghee- 1 Tsp
3. Turmeric Powder- a pinch
4. Fresh grated coconut- 1/2 cup
5. Jaggery- 2 1/2 cups
6. Cardamom – about 4, powdered
7. Nutmeg Powder- 1/2 Tsp

Ingredients for the KaNaka-
1. Maida- 2 cups( Traditionally Chiroti rave is used, but the dough has to be kneaded very well, then pounded well with a pestle to soften it. I have tried both, maida works fine and is less work)
2. Salt- a pinch
3. Oil- 2 Tsp

Other ingredients
1. Ghee- For spreading on the HoLige
2. Oil- 1/2 cup, for soaking the KaNaka
3. Badam Milk- For Serving
4. Powdered sugar- For serving

Picture-1 Picture-2

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Method-

For the KaNaka– First make the KaNaka, since it needs to soak in the oil for at least 4 to 5 hours to make it stretchable and elastic. It is best if it can be soaked in oil overnight, since the dough becomes really elastic. To make the KaNaka, mix all the ingredients, and make a soft dough with warm water, such that it bounces back when touched. Soak the dough in oil, knead once again in the oil, and keep ready ( Picture 1). Keep kneading the dough once in a while to make it more elastic.

For the Hoorna– Cook the Toor daal in water with the ghee and turmeric powder till it is completely cooked and very soft( Too much water can make the daal too watery, and ruin it.) The excess water drained from the cooked daal is called ‘Kattu’ used to make a delicious ‘hurNada Saaru’.

To the daal, add the jaggery powder, coconut cardamom and nutmeg powder. The jaggery makes the daal a bit watery, so it need to be continuously stirred on a low heat, till it forms one big lump. Cool the hurNa for a while.

Traditionally this HurNa is made very smooth by grinding it in a large stone mortar( rubbu- vorLu), but nowadays a small tabletop grinder comes in really handy. This can be skipped if the daal is pressure cooked completely.

To Make the HoLige-

Take a small amount of KaNka, spread it on your palm. Place a golf ball size of hurNa on it and cover it completely with the KaNka( Like for aloo Paratha). Gently pat to flatten it, and roll it with a rolling pin on a butter paper or plastic cling wrap into about 8″- 10″ circles, using plain maida for powdering if necessary. A banana leaf would be most ideal for this purpose, as it is easy to transfer on to the tava. The rest is easy. Make the HoLiges on a low flame, to avoid burning, drizzling both sides with a little ghee.

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Enjoy with some ghee, warm milk and sugar powder (if you have a sweet tooth).

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10 thoughts on “BeLe HoLige/HurNad HoLige

  1. Wow roopa, holige looks very very yummy….somebody like me who has never ever experimented a holige is so tempted to try out – will try to do it over the coming w/e 🙂
    so soaking overnite the kanaka helps is it, and wat is the smooth consistency for the kanaka such that i dont make the holige too hard, for a first timer like me, any tips/warnings/advice?

    also, are you going to post recipe for appe payasa as well, i love that – my fav of all the payasas 🙂

    -Rashmi.

  2. Hi Rashmi,
    The right consistancy would be: When you take a small piece of ready KaNaka, already soaked in oil, it should stretch without breaking for at least 8 to 10 inches.
    There are very little chances of the hoLige getting hard if the KaNaka is right. The hoLige does get a little hard when it is stored, but can be popped in the microwave for some 10 seconds and it will be perfect again.
    Most helpful advice- Don’t give up if it does not come out right the first time, because even if it does not come out perfect, it is really worth the effort:-)

    I don’t have pictures for Appe Payasa, but I’ll post the recipe anyways, and put the picture up later.

    Regards,
    Roopa

  3. Hi Roopa,

    Can you please let me know how is Chitranna Pudi and saarina pudi prepared??

    I am a regular viewer of ur blog. I am staying in the state of California, same like you, far from my home country India.

    Thanks in advance.

    Regards,
    Sahana Gudi.

  4. Hello Sahana,
    I will post the recipe for Saarina pudi today. For the other one, I make 2-3 types of Chitranna with different pudis. So I was wondering are you asking about Vangibhath pudi, or gojju chitranna Pudi? Please let me know, I’ll post the recipe.

    Regards,
    Roopa

  5. Hi Roopa,

    Belated happy ugadi to you n ur family.

    Thank you very much. Hey, I did try togare beele holige on Ugadi, really it was very tasty n easy too. I used to prepare it by using kadale beele but here I was thinking, rubboke een maadodu anta?? Mixer alli chennagi barolla, when I tried this really I felt very glad n my hubby liked it too. Thank you once again Roopa.

    Haaaaaaa chitranna pudi, idanna kalasannada pudi anta nu karitaare. Kadale beele, uddina beele, menasina kaayi etc, idanna palyada pudi antanu heeltaare, the thing is i dont know the measure.

    Thanks in advance.
    Bye,
    Sahana.

  6. Thanks for the wishes Sahana,
    Hope you had a great Ugadi too……
    I have updated the recipes you asked for. Please let me know if you tried them out.

    Regards,
    Roopa

  7. Thanks for the wonderful recipe Roopa. Very well-written. Even an amateur like me could follow the steps. Although the end product didn’t turn out anywhere close to yours, I am grateful that I could pull it off.

    1. Thanks for the nice comment, Ganesh. I am glad you tried, and I am very sure the end product tasted great, how it looks becomes secondary after the effort that goes in to making it:-)
      – Roopa

  8. Hi Roopa, I tried this recipe for Ganesh Chavithi 🙂 Came out fantastic in the first attempt itself. Only different thing I made was i was flattening it with my hand applying oil. Thanks a lot for the wonderful procedure

    1. Thanks for such a nice comment Jayashri,
      I have revised the method for making Kananka in my recipe for Kaayi holige. It is much easier to make, do give it a try next time you are making holige:-)

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