Holige is something very special sweet dish in Karnataka. It is generally served for very special occasions and festivals like Navaratri, Ugadi, Diwali etc. It can be eaten for a few days after the festival day. Holige or Obbattu is a Kannada name, whereas it is also known as Puran poli in Maharashtra. There are many varieties including Coconut(kai) holige, Split Bengal Gram (chana dal) holige. Some people use sugar instead of Jaggery. Here is the recipe for Split Bengal Gram (chana dal) Obbattu using Jaggery. This recipe could be tricky but it’s not too difficult.
For the stuffing (Hooran)
Chana Dal or Bengal Gram – 1 cup
Jaggery – ¾ cup (can use upto 1 cup as per your taste)
Cardamom powder – 1tsp
For the dough (Kanaka)
Maida/All purpose flour – 1 cup
Salt – a pinch
Turmeric – a pinch
Oil – 3 tbsp
How to make stuffing or filling (Hooran):
- Wash Chana Dal. Put into the pressure cooker with 2 and ½ cup of water. Pressure cook for 3 to 4 whistles. Let the pressure cooker cool down. (Approximately it will take about 10-15 minutes)
- After cooling down the pressure cooker, take out boiled Chana dal and drain all the water nicely. Then pour this dal into a deep pan. Add jaggery to it and cook this mixture over medium heat. Jaggery will melt and mixture becomes thin in consistency. Keep stirring until mixture become thick. (Can also use melted jaggery)
- Now add cardamom powder and mix well. Don’t let the mixture stick to the bottom of pan. We are going to use this mixture as stuffing.
- Remove the pan from heat when mixture being thick. Let this mixture cool down. Mash mixture thoroughly or you can grind it finely. Keep mixture aside.
How to make dough or Kanaka:
- Place all purpose flour or Maida into a bowl. Add a pinch of turmeric, salt and 5 to 6 tbsp heated Oil to Maida and mix well. Now add water little by little and make very smooth consistency dough. Knead the dough until it becomes very elastic. Dough consistency must be as same as Hooran or chana dal mixture consistency.
- Take a portion of chana dal mixture and make lemon sized balls of the stuffing. Also take a smaller portion of dough and make small sized ball. The dough ball must be 3times smaller than the stuffing ball.
- Roll out the dough into a small disc. Put stuffing (hooran) on top. Spread the dough gently over the stuffing’s surface with fingers as we do for a paratha and pinch out the excess. Dump it into dry Maida. Roll it out as thin and as large as you can with rolling pin without putting too much pressure. If puran poli is sticking to rolling pin or surface then sprinkle dry Maida on it.
- Heat the tawa, place rolled Holige in the center and roast on both sides over medium heat till it has large brown spots. In Karnataka, they fry the holige in oil, like a paratha. However in most Brahmin households in Maharashtra and Goa, the poli is roasted dry and served with some hot ghee.
- These Obbattu or puran poli stays fresh for approximately 4 days at room temperature.
- Serve obbattu or Holige or Puran poli with plenty of fresh ghee and Sugar syrup to increase the taste of this cuisine. When cools down, it goes great with cold milk.
Note: The method of preparation varies from place to place. Normally nutmeg is used as a flavoring agent along the coast which is replaced by cardamom or sometimes both elsewhere.
Methods of rolling the stuffed dough may differ too. Normally, it can be rolled using Maida which makes the rolling very convenient. On the other hand, in some recipes flour is not used at all, oil or ghee is used to roll it. The rolled Holige can be roasted with or without any ghee or oil.
While making Holige it’s very difficult to match the amount of puran with the dough. Sometimes, you will have puran left over, sometimes dough. The dough can easily be made into Puri some other day, and the puran gets happily eaten away unless you want to make puranpolis again.