BELE HOLIGE/POLI

Yields: 5-7 nos.

Ingredients

For making dough(kanaka)
Maida: 1 cup
Chiroti rava: 1/2 cup
Salt: pinch
Ghee: 1/2 tsp
Turmeric: 1/4 tsp

For stuffing:
Kadalebele/Chana dal: 1 cup
Jaggery/Bella: 1.5 cup(grated)
Cardamom powder: 1/4 tsp
Jajekai/jaiphal powder: 1/4 tsp

Others:
Oil: 4 tbsp
Butter paper: 1 no(for making holige)

Preparation

1. Take a bowl and add all ingredients for making dough. Mix and add water to make a soft dough. Add 2 tbsp of oil on it, cover and give it a rest for 2 hours. Consistency should be little softer than chapati dough.
2. Dry roast chana dal (just make it warm, do not over roast) and pressure cook by adding water.
3. Remove excess water, cool and grind  it for a while. Once coarsely ground add Jaggery to it grind into paste (do not add water at any stage while grinding) 
4. Transfer the mixture into a pan and cook till the cooked mixture doesn't  stick to the pan(thick enough to make balls). This cooking process will help take out the moisture from the stuffing mixture. 
5. Add cardamom powder, jaiphal powder and mix.
6. Make balls of the mixture and keep aside.
7. Take small portion of the kanaka and stuff it with the Chanadal stuffing balls. Pull the dough from all sides so as to cover the stuffing completely. 
8. Take a butter paper and grease it with oil.
9. Now take stuffed balls and press/tap the stuffed balls with your greased fingers and palms and flatten it into the shape of holige.
10. Transfer the holige to a hot tawa and roast both the sides (flame should be low to medium). 
11. Ghee can be added while roasting the holige (optional).

Notes

1. The size of the stuffing balls should be double the size of the kanaka balls.
2. While pressure cooking chana dal, water should be 1" above the dal.
3. After making each holige, apply oil both to your hands and the butter paper.
4. Holige can also be made by applying oil to the chapati roller and rolling the stuffed balls on the greased butter paper.
5. Thick plastic can also be used for tapping holige. My grandmother used to make holige on banana leaf.