Happy Ugadi with Holige ( Puran Poli)!! My 50th post!!
The timing coudn’t have been better, My 50th post on this auspicious day! How I remember last summer, was toying with the idea of starting a blog, and today it’s still alive and kicking and posting a 50th recipe! I gaze at the blogs who have successfully done their 300, 400, 500 posts, hoping to reach there too one day…
Coming to today’s post, Ugadi or Gudipadwa is one of the major south Indian festivals. It marks the first day of Kannada/Telugu/ Marathi calender. Needless to say it is celebrated with much pomp at my mother’s place. Officially this marks the new year for us, and according to my mother also the day when we can start consuming the season’s fruit- mangoes. A variety of dishes prepared with mango adorns the menu today, the highlight among them all is ‘ugadi pacchadi‘, a sweet-sour-bitter dish representing all the flavours of life.
Holige (kannada)/Puran poli ( marathi) is a sweet dish specially made on major festivals and all special occasions.This dish is something I associate with the rich tradition of south India. It’s a must cook dish in our house on such festivals. This south Indian ‘sweet paratha’ promises in each bite the sweetness of jaggery with the flavour of bengal gram in the richness of ghee. Hope I have inherited a tiny bit of the tradition involved in making this dish and replicated here..
For filling (puran/hoorna):
- Ghee- 2-3 tablespoons
- Chana dal/ bengal gram ( soaked in water for an hour or so)- 1 cup
- Jaggery- 200 gm ( approximately, can add more or less depending on taste preference)
- Fresh coconut ( grated)- ½ cup
- Cardamom powder- ½ teaspoon
- Nutmeg powder- ¼ teaspoon
For making the outer covering:
- Whole wheat flour- 2-3 cups
- Warm water- 1 cup ( approximately to knead the dough, may vary according to requirement)
- Saffron- few strands soaked in ½ tablespoon of milk
- Turmeric-½ teaspoon
- Refined oil- 1-2 tablepsoon for the dough + additional for cooking
- Cook bengal gram with sufficient water in a cooker till they are soft.
- Meanwhile prepare the dough, by mixing flour and all other ingredients, gradually add water kneading it to a softer consistency than regular chappati dough.Keep it aside.
- Heat ghee in a pan.
- Drain the dal off all its water, mash it to form a paste.
- Add grated jaggery and finely mashed dal, keep stirring until it leaves the sides of the pan and forms a clump.
- This might take some 10-15 minutes depending on the quantity of filling.
- Add grated fresh coconut keep stirring.
- Lastly add cardamom and nutmeg and mix well.
- Switch off the gas , allow the filling to cool down.
- Take a smal ball of dough, fatten it between palms, spoon a small amount of filling inside it, just like making a paratha.
- Seal the filling and shape it into a nice roundel.
- Roll it as thin as possible, without tearing .
- Cook it on a tawa/ flat pan by applying oil on both sides.
- Relish when its hot with a liberal drizzle of melted ghee!!
- Make sure the dough is soft, well rested ( atleast for 15-20 minutes) before proceeding.
- When the dough is resting, drizzle some oil all over its surface to prevent its surface dryness.
- If the filling is slightly less or equal to (almost) the outer dough, it makes for thin covering and soft holige.
- You can also use ghee in place of refined oil,while cooking it on tawa.
Wishing all my visitors a very happy Ugadi and a prosperous New year !Stay Blessed!!