Tuesday, April 5, 2011

Holige | Hoornada Holige | Pappu Obattu...Our Community Style!!

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First of all I wish all my readers a Happy Ugadi!!I wish every one will have a wonderful and prosperous year ahead.

Ugadi is a major festival for people staying in Andhra and Karnataka,it is considered as a start of the new year.During childhood we used to get excited for this festival as we get to wear new clothes and savor the heavy festival thali with lots of our favorite goodies.We make 'Ugadi Pacchadi' which is a mix of all the tastes 'shadruchulu' for ugadi which is my favorite among all.I used to ask my mom to make it in a huge quantity so that I can eat it when ever I want through out the day.It is basically a mix of tamarind juice,salt,chopped raw mango,jaggery and neem flowers adjusted according to your taste.

My Ugadi thali menu consisted of ugadi pacchadi,hesaru bele kosambari, cucumber raitha, maavinkaay chitranna, ridge gourd thovve, holige rasam, tomato rasam, urad dal bondas,holiges/obbattu,sago payasam.Me and my friend together planned the menu for the festival and succesfully made everything,I could not take a pic of the final thali how ever you can see the thali I prepared for previous Ugadi festival here.

Coming to the festival thali,Ugadi thali is incomplete with out Hollige/Obattu which is the star item for the festival.Holliges are even very common and must sweet in any occasion or marriages.We make various fillings for holige and this hoornada holige/pappu obattu is one among them.It is prepared in various regions of India with many variations. In Maharastra they make some thing similar which is called pooran poli with a wheat flour outer cover and the filling made up of chana dal.I have mentioned in the title 'our community style' because the way we make holige is quite different from the other variations.We use chiroti rawa(very fine rawa) for the outer layer of holiges which gives very soft holiges.We use toor dal for the filling of holiges unlike chana dal which is used in puran poli or any other variations.Even the process of making it is quite different from the others as we do not roll the holige,we instead spread or pat it with hands.These holiges are very very thin and soft and can be folded like hand kerchiefs,they stay extremely soft for long time.It is a very time consuming process and one needs enough practice to master it,but all the effort which u take is quite worthy to savor those delicious holiges.

Ingredients:

for kanaka(outer cover):

1 cup chiroti/holige rawa(baarik rava)
salt to taste
1/2 cup oil
ghee for frying

for hoorna/poornam:
1 cup toor/arhar dal
1 cup jaggery,grated
1/4 tsp turmeric powder
1/4 cup grated fresh coconut
a pinch of salt
1 tbsp ghee
1/2 tsp elaichi powder

Method:
for Kanaka:
  • Mix chiroti rawa with a pinch of salt to it and add water to it and knead in to a very smooth dough.The consistency of the dough should be very loose than the regular roti dough,this is the most important step otherwise you will not get softer holiges.
  • Now using your fist hit the dough for few mins to get the softer dough.It is said that the formula to get a softer holige is to hit the dough 100 times.
  • Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil.Let the dough rest for a minimum of 1 hr and upto 2 hrs.Drain the excess oil and use it for other purpose.
  • All the steps I mentioned are to be followed without fail to get super soft holiges. See the pics to get to know the consistency of the kanaka.
for Hoorna/Poornam:
  • Wash and soak toor dal for 10 mins.
  • Bring 5-6 cups of water to a boil in a deep vessel and add turmeric,salt,ghee and soaked toor dal and let it cook until you feel it is almost cooked.Dal should hold its shape and should be firm,it should not become mushy.Press a grain of dal with your fingers to get to know whether the dal is cooked properly or not.
  • Strain this cooked dal over a strainer and let it drain the water and cool completely.Reserve this water to use it in making delicious holige saaru.
  • Heat 2 tbsp of water in a kadai and add grated jaggery to it and let it melt over low flame.
  • Now add strained toor dal,grated fresh coconut and let it cook along with jaggery until you get a uniform mixture.Now add elaichi powder and mix well and switch off the flame.Let the mixture cool completely.
  • Grind to a smooth paste( do not add water) in a mixer and make into a big lemon sized balls and leave them aside.See the pics to get to know the consistency of the hoorna.
for holige/obattu:
  • Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis.Grease holige paper or banana leaf with oil.Cut a thin polythene transparent cover into the same size of the holige paper and clean it and keep aside and grease it one side with oil.
  • Pinch a small amla sized dough and flatten it a bit using your hands as shown in the pics and place one round of hoorna and seal it properly from all the edges like how we do for parathas.
  • Now flatten it slowly with hands to get 2" diameter circle.Now place a greased thin polythene cover and spread the holige gently using your fingers to get a very thin holige.
  • Now remove the greased polythene cover and place the holige paper along with the holige(with holige facing down the tawa)on a hot tawa over the low flame.
  • Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula.See the pics to get a clear understanding of it.
  • Now fry it on both sides applying ghee until light golden in color.Pour the ghee over it,do not try to spread ghee over the holige while frying it.Do not fry it for long time,it will the holiges bit hard so quickly remove it from stove when you get to see the brown patches on it.
  • Now quickly fold in it into half and again to half and arrange it in a deep vessel.
  • Repeat the process for making holiges,smear the holige paper liberally with oil and follow the same procedure.
Now coming to the best part of serving these delicious holiges.Serve the holige warm or hot with melted ghee and warm milk.I like to eat it with either ghee liberally smeared over it or dunk it in warm milk.

Notes:
  • These holiges stay good for 2 days and if refrigerated you can keep for 3-4 days.
  • For kanaka,you can even add a mix of chiroti rawa and maida in the ration of 1/2 cup chiroti rawa : 1/2 cup maida.
  • For a vegan version,use oil while frying holige and also avoid ghee in the filling.

55 comments:

Sharmilee! :) said...

Love the way its is arranged...looks absolutely yummy

Priti said...

Looks so gud ...loved it ...wonderful pics dear

Hari Chandana said...

Wowww.. Holige thumba chennagide.. looks really perfect and tempting.. gr8 presentation prathibha.. thanks for sharing !!
Indian Cuisine

Kitchen Flavours said...

New to me...looks yum....love that pictorial......Pics show you had wonderful festive time.....

jeyashrisuresh said...

my friend made the same yesterday and she invited me for lunch yesterday. i had a real feast with all the items mentioned by u.
U made it very perfect.beautiful clicks too

jayashree` said...

Expert handling......

Premalatha Aravindhan said...

I love this Holige,u made it so perfectly...My friend bought me this holige paper form bangalore...I too prepare this using this paper.

Ramya said...

That looks really delicious..Great pictorial..
Belated Ugadi greetings!!

Sushma Mallya said...

Happy ugadi to u too Prathibha , Obbattu looks so delicious:)

Shama Nagarajan said...

tempting pictures...lovely recipe

Priya said...

Wow obbattu looks super delicious and tempting...awesome..

Pavithra said...

Hey same pinch prathy :) wish u very very happy ugadi... actually we too use half rawa and maida.. since so many things we bake using APF i wanted to do bit healthier. And I love with wheat flour as well so proceeded with that. Wish I can have ur obattu too.. yumm :) Thats y this time i omitted the coconut too :(

Reshmi Mahesh said...

Wow...excellent pics and tempting recipe dear...
Happy ugadi to you and ur family...:)

Hamaree Rasoi said...

Happy Ugadi to you and your family. Excellent Recipe.

Deepa
Hamaree Rasoi

Nandini said...

Nice holige! It looks very nice and tempting! Love it. BTW, Happy Ugadi!

Smitha said...

they look perfect...didnt know about the paper and all!...nice post!
Smitha
Smitha's Spicy Flavors

Swathi said...

Parippu boli looks awesome delicious. My favorite . Happy ugadi to you and your family. Hope you celebrated ugadi with great fun.

kittymatti said...

This looks so perfectly well done! good one:)

SravsCulinaryConcepts said...

looks so super and perfect hollige !! love them !!

Kalyani said...

wow looks tempting ans so yummy .....

KavyaNaimish said...

My Fav....i'm Drooling here

Krithi's Kitchen said...

Obbattu looks fantabulous... Awesome pics and love the plate..

http://krithiskitchen.blogspot.com
Herbs & Flowers in my Platter - Coriander/Cilantro
Breakfast Club - Pancakes

Sathya Sankar said...

Happy Ugadi !
Obattu looks super yum!

Sensible Vegetarian said...

Happy Ugadi, this looks so good.

Satrupa said...

Wish you a very Happy Ugadi ..... Lovely Clicks n gr8 recipe.

Cheers,
Satrupa

http://satrupa-foodforthought.blogspot.com

Sanyukta Gour(Bayes) said...

Truly drool worthy..yummy yum..looks so tempting...
Sanyukta
http://creativesanyukta.blogspot.com/

Cham said...

Do u even get the holige paper, interesting! The recipe of outer cover is new and they look delicious!

Valar Siva said...

Looks wonderful... delicious!!

valar
http://valarskitchen-basics.blogspot.com/

Rani acharyulu said...

Awesome bobatlu.Looks delicious.Lovely presentation.Belated Ugadi greetings to you and your family.

sangeeta said...

Great post written in detail so that even a novice can attempt making it.

We like the maharashtrian puran poli and i know that this one will be great too , probably more soft and flavorful..
Thanks for introducing this..

notyet100 said...

drolling,thnks for the virtual treat,.

Aruna Manikandan said...

looks delicious dear...
love ur presentation..
nice clicks :)

Suman Singh said...

Lovely presentation and tempting pics...Belated Ugadi wishes to you and to your family..

Khaugiri said...

This is totally diffrent than our Puran poli...Next time will try your version.

Padma said...

Has come out so perfect and beautifully arranged. Nice step by step photos Prathibha.

Sara's Corner said...

My fav Prats looks delicious. I love chitranna too.

Now Serving said...

That is one completely delectable plate of polis - SO YUM and the pics are super!

mrscinxav said...

Wow! thats a lip smacking way to do this boli . Looks so gorgeous. Happy Ugadi dear. May all your dreams come true.

swapna said...

Looks absolutely yummy....love the way you presented!!

Sneha Benny said...

Looks so yum. Loved the way it is arranged. Wonderful clicks !!!

Anonymous said...

hi

your holige looks perfect. I wanted to try it for ugadi, I wanted to ask what is the minimum time to soak the kanaka in oil, can i soak it for overnight,or is it compulsory for 1 to 2 hrs
pls reply fast, i need it for tomorrow
jyothi

Anonymous said...

hi
can we have holige saru recipe pls.

Prathibha said...

hi Anon,
You can make the kanaka ahead and refrigerate it overnight..but make the kanaka of right consistency,it should not be very thick nor very thin ans soak it in oil..As it is prepared for festival we make on the festival day itself,but no harm in making it on d previous day..I hope this helps

Prathibha said...

Hi Anon, I would try to post the recipe for holige saaru soon..but if you want to make it for the festival tomm I can brief you the recipe of holige saru here...Take some portion of the holige filling and also some water (which is used to clean the mixie after you grind the filling in it).Mix the water and say 1/3 cup of filling and keep it on stove.
Add 2 tbsp tamrind pulp,1/4 cup grated coconut,1 tbsp chopped coriander,2 tsp rasam powder to it and boil well.Add tadka of 1 tsp ghee,1/2 tsp mustard seeds,a sprig of curry leaves and a pinch of hing to it and let it come to a boil.Adjust water and sweet n sourness in the rasam according to your taste buds.
I hope its clear.

Anonymous said...

hi prathibha thanks a lot for your immediate reply. I will try your version of holige today, usually we mix maida and chiroti rava. One of our neighbour soak the kanaka in water and do the holigae. Yours look so perfect i just want to try, i let you know the result.

U mean i can make kanaka ahead and keep in fridge soaking in oil or just kanaka in fridge

Anonymous said...

hi
i tried your recipe. i soaked dough in oil for 3 hrs and started doing obbattu. spreading was very good it was elastic but after frying it was crispy not soft, what i made wrong.

Prathibha said...

Hi Anon,
The amount of kanaka and the filling should of equal amountwhile we spread we should take care 2 spread the filling along wid d kanaka evenly and it hardly takes any time 2 fry..we should not fry for long and should be fried only one side...it should be folded immediately,this way u get softer ones for sure..and also it comes with the experience..so don't bother much,you will improve definitely next time.I hope this helps

Unknown said...

Hi prathiba,
I live in US and couldn't find chiroti rava here.is there any other alternate and if there is will it come good.ur holige looks so good and I'm craving for it.than in advance.
Deepa

prathibha Garre said...

@Deepa Chiroti rawa is the best for holige...You can either try with normal upma rava,pulse it in mixie several times to get finer rawa and proceed with the same recipe.Or you can use half maida and half powdered rava and proceed with the same..I hope this helps..Lemme know how it turned out if u try this.Also share photos if possible.

pbhat said...

Hi,
where could i find the hollige paper in bangalore.

prathibha Garre said...

@pbhat. You can use plastic sheet banana leaf which we get these days...or you can use wrappers of xerox paper bundles which we get in stationery stores...you can check in near by grocery stores...it would have a slight plasticky type on one side...

Veena said...

Hi can you tell me where can I get the Holige paper, I am in need of it. Thanks a lot for recipe, it is awesome:)

prathibha Garre said...

Veena..I m not sure whr u stay..but You can use plastic sheet banana leaf which we get these days...or you can use wrappers of xerox paper bundles which we get in stationery stores...you can check in near by grocery stores...it would have a slight plasticky type on one side...I hope this helps..

Anonymous said...

Hi Prathibha - I am an ardent admirer/follower of your site and have tried several of your recipes. I would like to try making this for Gowri habba. Can you tell me the number of obattus that can be made from the recipe given above? - Thanks, Arathi

prathibha Garre said...

@Arathi.... This should yield 10 holiges of the size I showed..if you make smaller you will easily get 12 holiges...if the kanaka is left over don't panic you can prepare khara rotti out of it..

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