Holige
An authentic dessert recipe from Karnataka, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
DessertIngredients
For 4 servings
200g Chana dal (split chickpeas)
200g Jaggery (grated)
200g All-purpose flour (maida)
2g Turmeric powder
5g Cardamom powder
1g Nutmeg powder
80ml Ghee
30ml Oil
2g Salt
100ml Water
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash and pressure cook the chana dal with enough water for 2 whistles until soft but not mushy. Drain completely.
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In a pan, combine the cooked chana dal and grated jaggery over medium heat. Cook, stirring continuously, until the jaggery melts and the mixture comes together into a thick, dry mass (obbattu filling). Add cardamom powder and nutmeg. Cool completely.
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Divide the filling into 8 equal balls. Set aside.
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Make the dough: combine maida, turmeric, salt, and oil. Gradually add water and knead into a very soft, pliable dough. The dough should be softer than chapati dough. Rest for 30 minutes covered with a damp cloth.
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Divide the dough into 8 equal balls. Flatten each ball on a greased surface, place a filling ball in the center, and bring the dough edges together to seal completely.
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Gently flatten the stuffed ball with your palm, then roll out carefully into a thin disc (about 20 cm diameter) using a rolling pin. Roll gently to avoid tearing.
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Heat a tawa (griddle) over medium heat. Place the holige on the tawa and cook for 1–2 minutes until light brown spots appear.
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Flip and cook the other side. Apply ghee generously on both sides while cooking.
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Cook until both sides are golden with brown spots and the holige is cooked through.
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Serve hot with a generous drizzle of ghee and a glass of warm milk or payasam.
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Chef's Tips
The dough must be very soft and well-rested — a stiff dough will tear when rolling.
Cook the chana dal-jaggery filling until completely dry; any moisture will make rolling difficult.
Roll on a greased banana leaf or plastic sheet for easier handling.
Holige is best eaten fresh and hot; reheat with a little ghee on the tawa if making ahead.
About This Dish
Holige is a traditional dessert dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough must be very soft and well-rested — a stiff dough will tear when rolling. - Cook the chana dal-jaggery filling until completely dry; any moisture will make rolling difficult. - Roll on a greased banana leaf or plastic sheet for easier handling. - Holige is best eaten fresh and hot; reheat with a little ghee on the tawa if making ahead.
Category
Dessert
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium