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Bili Holige | Stuffed rice flour paratha | Karnataka recipes

Bili holige or stuffed rice flour Paratha is another easy and tasty breakfast of Karnataka. Bili meaning white, this paratha or holige is supposed to be white, but depends on the rice flour. This breakfast is prepared like holige or obbattu so we have to have a shell or outer layer and the filling. Shell is made up of maida or all purpose flour, and filling is rice flour.
Try this soft, delicious bili holige with badanekai ennegai or chutney of your choice.
Bili holige can also be served with any north indian side dishes.

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Ingredients: 1 cup = 250ml

For the dough/kanaka

  • 3/4 cup maida/ all purpose flour
  • 2 tbsp wheat flour( optional)
  • 1/4 tsp salt
  • 1/2 cup water
  • 1 tbsp oil

For making the filling:

  • 1/2 cup rice flour
  • 1/4 tsp salt
  • 1 cup water


  1. Take maida, wheat flour, and salt in a bowl. Mix it.
  2. add water little by little mix it until you get this consistency.
  3. I have used around 1/4 cup+1.5 tbsp water to get right consistency)
  4. Put 1 tbsp oil on top of the dough, cover it and keep it aside for hour or more)

For making the filling:

  1. boil water along with 1/2 tsp water and salt
  2. Add the rice flour to the boiling water, mix it well. turn off the heat. cover it and keep it aside for 5 to 10 minutes
  3. Then knead the filling and make it a soft dough. divide the dough into 10 equal parts

For making the biLi holige:

  1. Grease and heat the tava on medium heat
  2. Knead the dough once and grease your hand, then take the portion of the dough, flatten it, take the filling , keep it in the center, cover it with th dough as shown( like we do the obbattu/ holige) and then flatten it .
  3. Dip in the dry maida and roll it using roller pin like thin chapathi/holige. use generous amount of flour
  4. Put the rolled hoLige on hot tava, you will see bubbles on top, then flip it and cook it on this side as well. pressing gently will puff up the holige.
  5. once it is cooked well on both sides, remove it from the tava and serve hot bili holige with chutney or ennegai
  6. Repeat the same procedure with remaining dough and filling.