Split Bengal Gram Holige
Split Bengal Gram Holige

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, split bengal gram holige. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Bengal Gram (Split) or चना दाल nutritional facts and food recipes which use Bengal Gram (Split). Bengal gram is one of the earliest cultivated legumes. In Indian cuisine, it is popularly known as Chana Dal.

Split Bengal Gram Holige is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Split Bengal Gram Holige is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook split bengal gram holige using 7 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Split Bengal Gram Holige:
  1. Prepare 1 kg Split bengal gram / toor dal
  2. Take 1 kg sugar
  3. Get 1 kg maida / all purpose floor
  4. Make ready 1/4 ltr water for kanaka/dough
  5. Take 1 tea spoon Cardamom seeds
  6. Prepare 1/4 tea spoon salt
  7. Get 5 tea spoon coconut oil or cooking oil

In Indian food, it is famously known as Chana Dal. So this time I go to split Bengal gram Holige. It is so tasty and soft. Our Split Bengal Gram is organic and inherently full of nutrition.

Steps to make Split Bengal Gram Holige:
  1. Wash and boil the split bengal gram in an open big vessel. Let the dal cook till it blossoms and not mushy. (It should not turn into smooth paste, should be mashable by hands and stay in shape).
  2. Now drain the water and keep aside.
  3. Take nearly half kg boiled split bengal gram and add a kg of sugar, put on stove. When the sugar completely melted,sugar syrup ready, add the remaining boiled gram and mix well.
  4. Toss in the salt and cardamom seeds. Mix well and cook until syrup little thickens.
  5. Now grind it finely without adding water. The consistency of the dough should not be watery.
  6. The dough should be stiff enough to make ball out of it.
  7. Now make balls out of puran dough like the size of cricket ball.
  8. In the meantime sieve all purpose flour. Add sieved flour in to a bowl. Make a dent in the center and do dough/kanaka adding water little by little. It is for outer cover. Knead well by using the palm, it must be sticky and softer than chapathi dough. Cover it and keep it aside minimum 30 minutes.
  9. After 30 minutes add coconut oil and knead well. Now just pull out big lemon sized balls from this kanaka.
  10. We cannot really make the balls. Just we need to pinch and take a small portion by using the thumb finger main and remaining to support. Drop it on plastic sheet, a teaspoon full of oil applied.
  11. Now dust the fingers in maida flour, take one kanaka (all purpose flour dough ball), press it's one side on the all purpose flour and hold in the left hand.
  12. Take puran (stuffing) ball in the right hand. Stuff puran / hoorana in to kanaka slowly just by enlarging the kanaka with the movement of our fingers.
  13. When the kanaka covers puran completely, seal it smoothly and put it on all purpose flour. Repeat the process for remaining.
  14. Apply the flour generously and roll it into an oval shape thin holige.
  15. Heat an iron tawa in medium flame and transfer the rolled holige on it carefully.
  16. Wait until the bubbles here and there.
  17. Then flip it and cook on the other side as well. Cook till golden brown patches slightly come here and there.
  18. Now it is done. Remove and arrange it properly. Repeat the same process for all the kanaka and hoorana. Serve in hot either with ghee or coconut milk.

Used largely in soups, salads and vegetable curries as a thickener and for its taste and aroma, chana dal can be alternatively roasted and powdered into gram flour or besan. Transfer it over hot skillet and cook both sides till some dark spots appear. Obbattu (bele holige) is ready serve with coconut milk and ghee. You'll never believe that making Puran Poli or Holige at home would be this simple. Puran poli - This traditional Indian dessert goes by a few names - holige, bele obbattu, or puran poli.

So that’s going to wrap it up for this special food split bengal gram holige recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!