Ingredients

• For Stuffing:
• (Hoorana):
• Channa dal - 1 cup
• Toor dal - 1 cup
• Jaggery - 1/2 kg
• Cardamom - 3 pods
• Dry Ginger (optional)
• Fresh Coconut grated - 1 cup
• For Covering:
• (Kanaka):
• Wheat Flour -1 cup
• Maida - 1 cup
• Turmeric -1 tsp
• Oil -3 tbsp
• Salt-1/2 tsp
• Water

How to Make Holige

• Wash and soak the channa dal for 2 hours.
• Sift maida, wheat flour, turmeric and salt together.
• Knead a very soft dough using enough water.
• Add enough oil and knead properly.
• Cover it with a wet muslin cloth.
• Keep aside for 2 hours.
• Wash the toor dal. Cook channa dal and toor dal in a pressure cooker until soft.
• When the cooked dals are cool enough, grind along with coconut, cardamom and dry ginger (in a mixie), to a paste.
• Do this without adding much water.
• Melt the jaggery with a little water in a big kadai.
• Mix in the dal paste.
• Boil on medium heat.
• You have to keep stirring or it will burn.
• This process takes almost 10-15 mins.
• Remove from heat when it is thick enough to make round balls out of.
• When it cools down, make small lime-sized balls.
• These stuffing is called hoorana.
• Similarly, make small round balls out of wheat and maida dough for covering - kanaka.
• It should be half the size of the hoorana balls.
• Now, take a ball of kanaka and press it on your palm with enough oil.
• Put one hoorana in it. Cover it.
• Roll it like chapatti, using maida or oil.
• Cook it on a heated greased tawa on both sides.
• Eat holige with ghee and sugar syrup.