Hellow guys, Welcome to my website, and you are watching Holige Recipe / Obbattu Recipe / Puran Poli Recipe / Bobbatlu Recipe /Boli Recipe with Tips & Tricks. and this vIdeo is uploaded by My Mom's Cookbook at 2021-03-19T23:55:54-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Holige Recipe / Obbattu Recipe / Puran Poli Recipe / Bobbatlu Recipe /Boli Recipe with Tips & Tricks |
| Video Uploader | Video From My Mom's Cookbook |
| Upload Date | This Video Uploaded At 20-03-2021 02:55:54 |
| Video Discription | Holige is a well - known traditional. It has many names - holige/obbattu/boli/Puran Poli/bobbatlu etc. Anything of great value and significance typically has many names in Indian culture. It is fair to call this the crown jewel of traditional southern sweets. It is made for most of the festivals and is a must for the new year. It is made up of basic four - a bean, sweetener, a fat and a grain (a wholesome meal by itself). Prep time - 35 mins Cook time - 1 hour Wait time - 1 1/2 hours Category - Vegan Course - Dessert INGREDIENTS DOUGH Fine sooji/ Obbattu rava - 1/2 Cup Maida - 1/4 cup Salt - 1/8 tsp Oil - 2 tsps Water STUFFING Turmeric powder - 1/8 tsp Ghee or vegan butter - 1 tsp Toor dal - 1 cup Jaggery - 1 cup Coconut gratings, fresh - 1/2 cup Cardamoms, peeled - 4 METHOD 1.Take rava, maida, salt and oil in a bowl. Add 1/4 cup of water and combine well to make the dough. Consistency should be little softer than chapati dough. Add some more water if needed. Do not knead it. 2.Submerge the dough in water and let it rest for 2 1/2 hours. 3.In the meanwhile, take 4 cups water in a thick bottomed vessel. Add 1/8 tsp turmeric powder, 1 tsp ghee or vegan butter and 1 cup washed, drained toor dal. 4.Boil it for about 30 minutes on medium flame or until the dal gets cooked. 5.Drain the dal. (Broth can be used to prepare rasam or soup). 6.In a blender, add the cooked dal, jaggery to taste, coconut, cardamoms, 3/4 cup water or as required and blend it to a smooth paste. 7.Add the ground paste to a thick bottomed vessel. 8.Stir it often for about 10 mins on medium flame until the dal thickens. Keep it aside and let it cool. 9. Now that the dough has rested for 2 1/2 hrs, drain the water completely and dry the bowl. 10. Grease hands with little oil and knead the dough for 10 - 15 mins until it becomes like elastic. You can also knead in a zipper bag or a dough kneader. 11. Smear dough with 3 tsps oil. 12. To prepare holige, roll the stuffing into balls. 13. You can use a silicone sheet or an Obbattu/holige sheet to make holige. 14. Grease the sheet with 1 tsp oil. 15. Pinch a lemon sized dough and place on the sheet. 16. Cover the dough to prevent drying. 17. Flatten a bit and place the stuffing in the center. 18. Wrap the stuffing with dough and smoothen the joints. 19. Place it on the sheet with patched side down and press the stuffing softly with fingers from center to edge. 20. Add little oil and cover it with a thick plastic sheet. 21. Spread the holige evenly by moving your hand in one direction. 22. Holige can be made medium thick or thin. 23. Remove the plastic sheet and add little oil or ghee on holige. 24. Invert the sheet on hot flat griddle and detach the holige slowly from turner spatula. 25. Cook it for about 2 mins on medium flame and flip it. 26. Cook for another minute and flip it back. 27. Fold the holige and serve hot. 28. For softer holige, cook it only on one side. 29. Enjoy holige with melted ghee or melted vegan butter OR milk. 30. You can eat it with fresh cream or mango srikarni. Storage ideas 1. Stuffing can be prepared ahead of time. Store stuffing in an air tight container or a zipper bag. It can be frozen for months and refrigerated for two days. 2. Holige can be stored in the refrigerator for 4 days and several months in the freezer in an air tight container. 3. Bulk preparation needs stacking of holige, for that place hot holige out of the griddle on a banana leaf or on a wire rack for 2 minutes to cool and then stack one above the other. Tips 1. Use flat griddle. 2. Softness of dough and stuffing should be the same. 3. In case if the stuffing becomes dry, sprinkle water and knead to make it soft. 4. Stacking holige one above the other to prevent drying. 5. Cooling on leaf or wire rack prevents excess moisture. If you liked this video, give it a Thumbs Up. Please leave your comments and suggestions in the comments section below. For more videos, subscribe to our channel https://www.youtube.com/channel/UCMQO... #Holigerecipe #ravabeleobbatturecipe #Obbatturecipe #Bobbatlurecipe #Bolirecipe #puranpolirecipe #polirecipe #traditionalindiansweetsrecipe #indianvegansweetrecipe #indiandessertrecipes #holigewithmaida #holigewithchirotirava #holigehittukalisuvavidhana #saidamrecipe #kanakarecipe #topurecipe #poornamrecipe #ObbatturecipeKarnataka #Puranrecipe #Ugadisweetsrecipe #festivalrecipes #prasadrecipes #templeholigerecipe Holige recipe | rava bele obbattu recipe | Obbattu recipe | Bobbatlu recipe | Boli recipe | puran poli recipe | poli recipe | traditional indian sweets recipe | indian vegan sweet recipe | indian dessert recipes | holige with maida | holige with chiroti rava | holige hittu kalisuva vidhana | saidam recipe | kanaka recipe | topu recipe | poornam recipe | Obbattu recipe Karnataka | Puran recipe | Ugadi sweets recipe | festival recipes | prasad recipes | temple holige recipe |
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| Tags | Holige recipe | bele obbattu recipe | Obbattu recipe | Bobbatlu recipe | bol recipe | puran poli recipe | poli recipe | traditional indian sweets recipe | indian vegan sweet recipe | indian dessert recipes | holige with maida | holige with chiroti rava | holige hittu kalisuva vidhana | saidam recipe | kanaka recipe | topu recipe | poornam recipe | Obbattu recipe Karnataka | Puran recipe | Ugadi sweets recipe | festival recipes | prasad recipes | temple holige recipe |
