Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, split bengal gram holige. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Split Bengal Gram Holige is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Split Bengal Gram Holige is something which I’ve loved my entire life. They’re fine and they look wonderful.

Great recipe for Split Bengal Gram Holige. #Diwalidelights Coastal areas Diwali special sweets are Holige and Athirasa. In our house we are doing Holige and we like it much. Already me published Jackfruit Holige in this app.

To begin with this particular recipe, we have to first prepare a few components. You can cook split bengal gram holige using 7 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Split Bengal Gram Holige:

1. Take 1 kg Split bengal gram / toor dal
2. Get 1 kg sugar
3. Take 1 kg maida / all purpose floor
4. Prepare 1/4 ltr water for kanaka/dough
5. Get 1 tea spoon Cardamom seeds
6. Make ready 1/4 tea spoon salt
7. Make ready 5 tea spoon coconut oil or cooking oil

Puran Poli (also known as Holige / Obbattu / Bobatlu / Bobbatlu / Puranachi Poli in different parts of India) is a Maharashtrian style roti-like flatbread called 'poli' with sweet split Bengal gram (chana dal) stuffing known as 'puran', mostly made during festivals or special occasions - but in my case, any time. Although wiki says Puran Poli is a dessert, I have NEVER seen it eaten as. Holige is the first dish that comes to my mind if I think of festive food. These lentil stuffed flatbreads are a must during festivals, celebrations, and marriages in Karnataka.

Instructions to make Split Bengal Gram Holige:

1. Wash and boil the split bengal gram in an open big vessel. Let the dal cook till it blossoms and not mushy. (It should not turn into smooth paste, should be mashable by hands and stay in shape).
2. Now drain the water and keep aside.
3. Take nearly half kg boiled split bengal gram and add a kg of sugar, put on stove. When the sugar completely melted,sugar syrup ready, add the remaining boiled gram and mix well.
4. Toss in the salt and cardamom seeds. Mix well and cook until syrup little thickens.
5. Now grind it finely without adding water. The consistency of the dough should not be watery.
6. The dough should be stiff enough to make ball out of it.
7. Now make balls out of puran dough like the size of cricket ball.
8. In the meantime sieve all purpose flour. Add sieved flour in to a bowl. Make a dent in the center and do dough/kanaka adding water little by little. It is for outer cover. Knead well by using the palm, it must be sticky and softer than chapathi dough. Cover it and keep it aside minimum 30 minutes.
9. After 30 minutes add coconut oil and knead well. Now just pull out big lemon sized balls from this kanaka.
10. We cannot really make the balls. Just we need to pinch and take a small portion by using the thumb finger main and remaining to support. Drop it on plastic sheet, a teaspoon full of oil applied.
11. Now dust the fingers in maida flour, take one kanaka (all purpose flour dough ball), press it's one side on the all purpose flour and hold in the left hand.
12. Take puran (stuffing) ball in the right hand. Stuff puran / hoorana in to kanaka slowly just by enlarging the kanaka with the movement of our fingers.
13. When the kanaka covers puran completely, seal it smoothly and put it on all purpose flour. Repeat the process for remaining.
14. Apply the flour generously and roll it into an oval shape thin holige.
15. Heat an iron tawa in medium flame and transfer the rolled holige on it carefully.
16. Wait until the bubbles here and there.
17. Then flip it and cook on the other side as well. Cook till golden brown patches slightly come here and there.
18. Now it is done. Remove and arrange it properly. Repeat the same process for all the kanaka and hoorana. Serve in hot either with ghee or coconut milk.

The lentil stuffing is called Hoorna and the dough is called Kanaka. The Bengal gram lentils are boiled till tender and cooked with jaggery to make the stuffing. Holige is the first dish that comes to my mind if I think of festive food. These lentil stuffed flatbreads are a must during festivals, celebrations, and marriages in Karnataka. The lentil stuffing is called Hoorna and the dough is called Kanaka.

So that is going to wrap this up with this exceptional food split bengal gram holige recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!