Sunday, August 14, 2011

Hoornada Holige

Tried out this delicious variation of poli from Prathibha's blog The Chef and her Kitchen..Thanks Prathibha for this traditional version.


For outer layer -

1 cup very fine rava called chiroti rawa
Pinch of salt
1/2 cup oil
Ghee as required

For the filling -

1 cup redgram dal
1 cup grated jaggery
1/4 tsp turmeric powder
1/4 cup grated coconut
A pinch of salt
1 tbsp ghee
1/2 tsp elaichi powder

Mix the rawa, salt and make a soft dough with required water. Keep kneading the dough well to make it softer and soak the dough with oil for an hour. Remove excess oil and it can be used for other purposes. The outer dough is ready. Make balls of it.

Soak the dal for 10 minutes and cook with water, turmeric, salt and ghee till soft but not mushy. Strain excess water. Heat grated jaggery with a bit of water till it melts and add the dal, coconut, elaichi powder and mix well. Once cool, grind the mixture to a smooth paste without adding water. Make balls of it and keep ready.

Grease banana leaf with little oil and pat the outer dough into a round. Place the filling ball in the center and cover it with the outer dough. Pat slowly to a thin round without letting out the filling as far as possible. Slowly invert the leaf on a hot tava and remove the leaf carefully. Spread a bit ghee and cook on both sides till brown spots appear.

Serve with a drop of ghee over it.
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