Bele Holige (sweet and khara)

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Wish you all a very happy "ugadi"
Festivals means food. This is celebrated in Karnataka, Andhra pradesh, Telengana, Maharashtra and many parts of India.
"Holige" or "obbattu" or "Puran poli" is a traditional sweet, which is prepared during ugadi. People are experimenting a lot with Holige. Even you can experiment with different fillings. Most popular and authentic to ugadi is Dal or Bele holige and Coconut or kayi holige. Both are equally delicious.
Today I am going to show you the Dal holige. Yes, with khara or savoury also considering the number of diabetics in our city.
Enjoy your festival with a yummy south
Indian desert "Holige"
Sweet Holige
Ingredients:
1. Chanadal: 1 cup
2. Tuvar dal: 1 cup
3. Jaggery: 2 cups (you can add more, if you prefer it a little extra sweet)
4. Coconut: 1/2 cup
5. Cardamom powder: 1/2 tsp
6. Ghee or clarified butter: 1/2 cup.
7. All purpose flour: 1/4 cup
8. Fine semolina: 2 cups.

Preparation:
Grate the jaggery.
Grate the coconuts. You can use dessicated Coconut also.
Pressure cook the pulses. Do not make them mushy. Drain the water. You can use this water to make soups or for kneading the dough.
You can make 20-25 Holiges (depending upon the size) with the above ingredients.
Make a paste of the cooked dal. Keep aside.
Mix fine semolina or chiroti rava, maida and 1 tbsp ghee and water to make a smooth dough. Knead for 5 mins. Cover and keep aside.

Procedure:
1. Put jaggery in a non sticky pan. Put 2 tsp of water. Mix till jaggery dissolves.
2. Cook till bubbles appears. Put the ground dal paste. Mix well.
3. Add the cardamom powder and grated Coconut. Cook till the mixture resembles a thick dough.
4. Allow to cool and make lemon sized balls and keep aside. Your filling is ready.
5. Take lemon sized ball of the dough. Make it flat, fill with the dal mixture. Cover and make like parathas with the help of a rolling pin. You can use a aluminum foil sheet on the cooking surface.
6. Put it on a pre heated tawa and cook on a slow flame. Cook both the sides and put ghee on top.
7. Serve hot or warm.







Khara Holige
Ingredients:
1. Dough: same as sweet Holige
 For filling:
1. Boiled pulses: 2 cups
2. Fenugreek leaves: 1/2 cup
3. Coriander leaves: 1/2 cup
4. Asafoetida: 1/4 tsp
5. Green chilli and ginger paste: 2 tsp
6. Oil or ghee: 5 tbsps
7. Red chilly powder: 1/2 tsp
8. Salt to taste.
9. Fresh Coconut: 1/2 cup
Preparation:
Boil the chana dal and tuvar dal.
Drain out the water and coarsely ground them.
Make a paste of ginger and green chillies.
Procedure:
1. Take oil in a pan. Put cumin seeds and asafoetida. Put red chilly powder and the ground pulses. Mix well.
2. Add chopped coriander leaves, chopped fenugreek leaves. Mix well.
3. Add the chilli-ginger paste and grated Coconuts. Add salt to taste. You can put lemon juice if you want to.
4.Mix well and make big lemon sized balls.
5. Take lemon sized ball of the dough and fill with the dal mixture and make like parathas.
6. Cook both the sides. Put ghee and serve hot.


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