HOLIGE

for filling

Split chickpea (chana dal) -- 1 cup
Split pigeon pea (toor dal) -- 1/4 cup (optional)
Jaggery -- 3/4 cup or to taste (grated)
Cardamom -- 3-4 (powdered)

for dough

Plain flour (maida) -- 3/4 cup
Whole wheat flour -- 1/2 cup
Turmeric powder -- 1 teaspoon
Oil -- 4-5 tablespoons(i use coconut oil)
Salt -- a pinch

Rice flour/whole wheat flour -- for dusting

Soak chana & toor dal for 2-3 hours. Pressure cook it until overcooked and very soft.

Sift both flours into a bowl. Add salt and 3 tablespoon oil to it. Rub in the oil nicely with the flour.
Now add turmeric powder and water to make a dough.(Approximately a little less than 3/4 cup water is needed.The dought should be more watery than the roti dough.)Add one more tablespoon of oil and knead the dough nicely. Keep it covered for a couple of hours.

Drain all the water and run it through a processor to make a soft paste.(optional, u can skip this step if your dal is really soft.)

Heat jaggery in a thick bottomed pan. When the jaggery melts add the dal. Stir
the mixture to prevent it from burning. Slowly the mixture will become thick and the dal is dissolved with the jaggery.

When the dal starts leaving the pan, add the cardamom powder and stir for 5-6 minutes on low flame. Turn off the heat.(When cold you should be able to form round balls from the lentils.)

Make lime sized balls from the dal mixture when it is cold.

Knead the dough nicely again. Add one more tablespoon of oil if it is sticky. Pinch out small portions of the dough and keep it in a plate dusted with either rice flour or whole wheat flour.(about a little less than half lemon)

Take the stuffing and slowly cover it with the dough.(since we are using the covering should be very thin. Strech the dough slowly over the stuffing using your palm and seal it on top.)Dust it with the flour, keep the sealed portion facing down on the rolling board and slowly roll it out into thin disks.

Cook it on a slow flame until golden brown on both sides.

Traditionally it is served with a couple of teaspoons of sugar syrup and a teaspoon of melted ghee.

Entering this into Sanjeeta's