Authentic Holige Recipe – Sweet Chana Dal & Jaggery Flatbread

Last Updated on 4 months by Neha Deshmukh

Authentic Holige Recipe – Sweet Chana Dal & Jaggery Flatbread

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Holige (also known as Obbattu or Puran Poli). This sweet flatbread, stuffed with a luscious chana dal and jaggery filling, is a staple in many South Indian households, especially during festivals. I remember my grandmother making these during Ugadi, and the whole house would smell divine! It takes a little patience, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

Holige isn’t just a sweet treat; it’s a hug on a plate. The soft, slightly chewy flatbread paired with the sweet, aromatic filling is a flavor combination you won’t forget. It’s perfect for special occasions, or honestly, just when you need a little something to brighten your day. Plus, making Holige is a fun, hands-on experience – a little bit of a labor of love, if you will!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup All purpose flour/Maida (about 120g)
• 2 tbsp Oil (sesame seed oil)
• 1 pinch Turmeric powder
• ½ cup Bengal gram/channa dal (about 100g)
• ¾ cup Jaggery (about 150g)
• ⅓ cup Coconut (grated) (about 30g)
• 1 tsp Ghee/clarified butter
• ⅓ tsp Cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Sesame Seed Oil: Don’t skip this! Sesame oil adds a unique, nutty flavor to the dough that really elevates the Holige. If you can’t find it, any neutral oil will work in a pinch, but sesame is best.
• Bengal Gram/Chana Dal: This is the star of our filling. Make sure you use good quality chana dal for the best texture and flavor. Soaking it is key to getting it nice and soft.
• Jaggery: Jaggery gives Holige its beautiful color and rich, caramel-like sweetness. You can use dark or light jaggery depending on your preference. I prefer dark for a deeper flavor.
• Cardamom Powder: A little cardamom goes a long way! It adds a lovely fragrance to the filling. Freshly ground cardamom is always best, if you have the time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a bowl, mix the flour, turmeric powder, and sesame oil. Gradually add water and knead until you have a smooth, pliable dough. Cover and let it rest for 3-4 hours. This resting time is important – it allows the gluten to relax, making the Holige easier to roll.
2. While the dough rests, soak the chana dal in water for about 30 minutes. Then, drain and pressure cook it until it’s super soft – about 3-4 whistles should do the trick. Once cooked, drain any excess water.
3. Now for the sweet part! Dissolve the jaggery in water and strain it to remove any impurities. This ensures a smooth filling.
4. In a pan, combine the cooked chana dal, jaggery syrup, grated coconut, and ghee. Cook over medium heat, stirring constantly, until the mixture thickens and comes together.
5. Let the mixture cool slightly, then grind it into a smooth paste using a food processor or mortar and pestle. Stir in the cardamom powder. The aroma is incredible, isn’t it?
6. Once the dough has rested, knead it again briefly. Divide it into equal portions – about lemon-sized balls.
7. On a lightly oiled plantain leaf (or parchment paper), flatten a dough ball into a small circle. Place a spoonful of the chana dal filling in the center.
8. Carefully gather the edges of the dough and seal them tightly to enclose the filling. Gently stretch the stuffed ball into a thin circle – this takes practice, so don’t worry if it’s not perfect at first!
9. Heat a tawa (flat griddle) over low heat and grease it lightly. Cook the Holige for a minute or two on each side, until golden brown spots appear.
10. Brush with a little ghee and serve warm. Seriously, that first bite is pure bliss!

Expert Tips

• Don’t overcook the chana dal – it should be very soft and easily mashed.
• If the dough is too sticky, add a little flour. If it’s too dry, add a little water.
• Rolling the Holige can be tricky. Keep your hands lightly oiled and use gentle pressure.
• Cooking on low heat prevents the Holige from burning and ensures the filling cooks through.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with vegan butter or coconut oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of all-purpose flour.
• Sweetness Level Adjustment: Adjust the amount of jaggery to suit your taste. My friend, Priya, likes hers extra sweet, so she always adds a little more!
• Festival Adaptations: Holige is traditionally made during Ugadi/Yugadi (Telugu and Kannada New Year) and Diwali. You can add a pinch of nutmeg to the filling for a festive touch.

Serving Suggestions

Holige is delicious on its own, but it’s even better with a side of creamy yogurt or a dollop of fresh ghee. My family loves to enjoy it with a glass of warm milk.

Storage Instructions

Leftover Holige can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat gently on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions:

• What is Holige traditionally served with? Traditionally, Holige is served with a side of yogurt or ghee.
• Can I use a different type of flour for the dough? You can experiment with different flours, but all-purpose flour gives the best texture.
• How do I prevent the Holige from sticking to the tawa? Make sure the tawa is well-greased and cook on low heat.
• What is the best way to store leftover Holige? Store in an airtight container at room temperature or in the refrigerator.
• Can I make the stuffing ahead of time? Absolutely! The stuffing can be made a day or two in advance and stored in the refrigerator.

Enjoy making this classic Indian sweet! I hope this recipe brings a little bit of joy to your kitchen. Let me know how it turns out in the comments below!