Wednesday, July 14, 2010

Kai holige/ Kadubu

This dish specially done during festivals or in special occasion like birthday celebrations or family get together. In Karnataka this dish is also prepared during marriage occasions.Holige goes well with Sikarne/thick Mango juice or with ghee. During holige preparation the water which is seperated from toor dhal can be used for preparing rasam.

  1. Toor dhal - 1 cup
  2. Jaggery - 1 cup
  3. Cardamom/ Elakki - 1
  4. Maida floor - 1 cup
  5. Oil

Method :
  • Boil toor dhal in a pan by adding 2 to 3 cups of water let it boil for 20 mins and keep checking that toor dal is boiled nicely. This can be done by squeezing the toor dal it should become like a paste.
  • Take toor dhal into one bowl and water into another bowl.
  • Add same ratio of Jaggery to boiled toor dhal( If you like to have more sweetness). I prefer to add 3/4 cup of jaggery to 1 cup of toor dal. Make sure jaggery is melted and mixed well with toor dal.
  • Add cardamom to it
  • Grind the above without adding water make it a thick paste and urna/stuffing is ready.
  • In one bowl add maida floor,little bit of oil.
  • By adding water to maida floor make a dough as Chapati
  • Make grape size ball and roll out to the size of  puri.
  • Add 2 spoon of urna to above puri.
  • Using water tightly close the puri on both side with urna/stuffing inside so that it should not spill while frying.
  • deep fry the holige
  • Kai holige is ready to have.

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