Friday, 19 October 2012



For Stuffing:(Hoorana):
  • Channa dhal-- 1 cup
  • Toordhal--1 cup
  • Jaagery--1\2 kg
  • Cardamom--3 pods
  • Dry Ginger (optional)
  • Fresh Coconut grated--1 cup

For Covering:(Kanaka):
  • Wheat Flour --1 cup
  • Maida -- 1 cup
  • Turmeric --1 tsp 
  • oil --3 tbsp
  • Salt--1\2 tsp
  • Water

  • Wash and soak the channa dhal for 2 hrs
  • Sift maida and wheat flour, turmeric, salt together. Knead a very soft dough using enough water. Add enough oil and knead properly, cover it with a wet muslin cloth, keep aside for 2 hrs.
  • Wash the toor dhal; cook channa dhal and toor dhal in a pressure cooker until soft.
  • When the cooked dhals are cool enough, grind them along with coconut, cardamom, and dry ginger (in a mixie), to a nice paste, without adding much water. 5.Melt the jaggery with a little water, in a big kadai. Mix the dhal paste to it, boil them on a medium heat. You have to keep on stirring it or it will burn. This process takes almost 10-15 mts and your patience too! Take out from the heat when it is thick enough to make round balls out of it.
  • When it cools down, make small lemon sized balls . These are the stuffings. We call it "Hoorana".
  • Similarly, make small round balls out of wheat and maida dough for covering. We call it "Kanaka". It should be half the size of the Hoorana balls.
  • Now, take a ball of Kanaka, press it on your palm with enough oil, Put one hoorana in it, cover it properly, like you make for Allo parata. Then roll it like chapathi, using maida flour or oil. I prefer using flour.
  • Cook that on the heated greased Tawa on both the sides. If you want the Holige soft, take out quickly. Like wise, make all the Holiges. Keep the Holiges on dry muslin cloth till they cool down, and store them in a box. They will be fresh for one week in room temperature or you can store them in fridge for one more week.


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