Holige/Obattu.Puran Poli (Ugadi Special)

Holige also known as obattu or puran poli, which is usually prepared on Ugadi and Ugadi, is on Monday; so I thought it is an accurate recipe to post.

                                                    

I have learned preparing holige from my Mom even now before making; I just give her a call to ensure the method of preparing holige. You can serve holige by pouring one full spoon of ghee on it; but sandy likes it with hot milk and ghee, where as my bro like it when it is hot but I prefer holige with ghee. You can eat it in your own style and please do share if you like holige with any different combination…………..

Method

Take 1 cup Maida add 2 pinch of haldi and salt mix well.

Add water slowly and knead to dough add 2sp oil and mix well.

 Now add oil to dough such that dough is soaked in oil (refer above image) keep aside for 4-5hrs.

Take 2cups of channa dal and cook in cooker (one whistle) see that channa dal is cooked; to check; take channa dal and press with your thumb and index finger (as per image)

Ones channa dal is cooked strain excess water

 Ones channa dal is cooked strain excess water

Again, take cooked channa dal in cooker; add 2cups of sugar and elachi powder and mix well

Cook until the dal comes close and become thick; remove from gas stove.

Wait for 5min.

Take channa dal in mixie and grid; do not use water.

Take channadal mixture in a bowl, make lime size ball, and keep aside

      Remove oil from dough.

Divide Maida dough to marble size.

The marble sized Maida ball should be equal to the number of channa dal balls.

Divide Maida dough to equal portion of channa dal balls but Maida dough should be of marble size.

Take marble size Maida dough.

Now start covering the dough on channa dal ball by applying oil on you finger.

Give a thin coat of dough on channadal ball.

Dust some maida on brown laminated paper and flatten the holige ball using a roll a pin.

Heat tawa and cook holige on both sides.

Serve with ghee and milk.

Note: - 

•    Clean Channa dal by removing green colured channa dal and channa dal with husk. 
•  Grind the dal when it is still hot because if it gets cool completely channa dal will not get smooth paste easily.
•  If channa dal not cooked for one whistle, cook again.
•  Dust some maida on brown laminated paper and then flatten it using roll a pin.
• In recipe I have used 2cups of sugar as I prefer less sweet if you like sweet then add 2 ½ cups of sugar.