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
Method:
- 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.
Recipe courtesy of Chetana