hesaru bele holige | Moong Dal Holige, also known as Hesaru Bele Obbattu or Moong Dal Puran Poli, is a traditional South Indian sweet flatbread filled with a rich, sweet mixture made from moong dal (green gram dal), jaggery, and coconut. The outer layer is made from flour, which is rolled out thin and stuffed with the flavorful filling. This dish is popular during festivals and special occasions, known for its soft texture and delicious, mildly sweet taste. It’s a healthier variant compared to the traditional chana dal obbattu, thanks to the lighter and more nutritious moong dal filling.

looking for variety of holige/obbattu recipes ? HOLIGE RECIPES

Ingredients:

kanaka/dough:

• 1/2 cup maida
• 1 tbsp whole wheat flour
• 1/8 tsp turmeric powder
• 1/4 cup+1 tbsp water or water as needed
• 1 to 1.5 tbsp cooking oil

For filling:

• 1/2 cup hesarubele/split green gram/moong dal
• 1 and 1/4 cup to 1.5 cup water
• 1/4 cup grated coconut
• more than half or 3/4 cup jaggery
• 4 cardamom or cardamom powder

Method:

1. Please watch the video for the consistency, and detailed visual instructions

To make the dough / kanaka:

2. Combine the flours and turmeric powder in a bowl. Add water and mix well until the dough reaches a smooth consistency.
3. Drizzle some oil on top, cover the bowl, and let the dough rest for 2 to 4 hours.

To make the filling:

2. Wash the dal and cook it with 1¼ cups of water on medium heat.
3. In a separate pan, melt the jaggery with 2 tablespoons of water on low heat. Once melted, turn off the heat.
4. When the dal is about 75% cooked, turn off the heat. If there’s any excess water, drain it using a colander. Let the dal cool down.
5. Grind the coconut, cooked dal, and jaggery into a fine paste. Add a little water if needed to achieve the right consistency.
6. Transfer the paste to a thick-bottomed pan. Add the remaining jaggery and a bit of water from the mixer jar to the pan.
7. Mix well and cook on medium-low heat. Once the mixture reaches the desired consistency (if there is not much water, it should only take around 1.5 minutes), turn off the heat. Let it become warm.
8. Divide the filling into 10 equal portions.

Making the holige:

1. Ensure that the consistency of both the dough (kanaka) and the filling (hurna) is the same to achieve good holige/obbattu.
2. Grease a tava (griddle) and heat it on medium-low heat.
3. Grease a holige sheet or a banana leaf
4. Divide the dough into 10 equal parts.
5. Take one part of the dough, flatten it slightly, and place a portion of the filling in the center. Cover the filling with the dough by bringing the edges together and sealing it.
6. Place another greased plastic sheet on top of the filled dough ball and gently roll it out into a thin circle, or pat it into shape with your fingers.
7. Carefully place the rolled holige onto the hot tava and cook until both sides are golden brown, flipping as needed.
8. Once cooked, remove the holige from the tava and set it aside.
9. Repeat the process with the remaining dough and filling to make around 10 to 11 holige.
10. Optionally, you can add a little oil while cooking each holige.
11. As a tip, avoid stacking the hot holige on top of each other. Instead, place them side by side until they have cooled completely, and then you can stack them.