Sift maida and wheat flour, turmeric, 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 hrs.
Wash the toor dhal; cook channa dhal and toor dhal in a pressure cooker
When the cooked dhals are cool enough, grind them along with coconut,
cardamom, and dry ginger (in a mixie), to a nice paste, without adding much
5.Melt the jaggery with a little water, in a big kadai. Mix the dhal paste
to it, boil them on a medium heat. You have to keep on stirring it or it will
This process takes almost 10-15 mts and your patience too!
Take out from the heat when it is thick enough to make round balls out of
When it cools down, make small lemon sized balls . These are the
stuffings. We call it "Hoorana".
Similarly, make small round balls out of wheat and maida dough for
covering. We call it "Kanaka". It should be half the size of the Hoorana
Now, take a ball of Kanaka, press it on your palm with enough oil, Put one
hoorana in it, cover it properly, like you make for Allo parata. Then roll
it like chapathi, using maida flour or oil. I prefer using flour.
Cook that on the heated greased Tawa on both the sides. If you want the
Holige soft, take out quickly. Like wise, make all the Holiges.
Keep the Holiges on dry muslin cloth till they cool down, and store them in
a box. They will be fresh for one week in room temperature or you can store them in fridge for one more week.
Enjoy the tasty Holige with Ghee and Sugar Syrup on top of it!! Share with
your friends too. (sugar syrup: Take a cup of sugar in a vessel, add equal amount of water to
it and boil.). Bye. Have a nice day!