Holige – Mangalorean Kadlebele Holige Recipe

Last Updated on March 18, 2022 by Babita

Holige is a flatbread stuffed with sweetened, aromatic channa daal (lentil). It is one of the most popular and traditional Mangalorean Indian desserts.

About the Recipe

Holige is traditionally made during auspicious and important events like weddings, puja and other religious festivals. It is a popular dessert among the Mangalorean community all over the world

My mom used to make it for evening snack or breakfast. Holige is time consuming to make that is why whenever my mom made it .. it was an amazing treat. My sibling were born with high level of sweet tooth, so this used to one of the perfect dessert for us. Not so much for my mom, because of all the work involved.

Now, I make it for my girls and they absolutely love it.

Difference between Holige and Puran Poli

Holige and Puran Poli are similar in looks as well as taste. The step to make them are also similar. However, there is also a difference between both of them. I have videos for both the recipe on my YouTube Channel (click here)

1. Holige is made with all-purpose flour, while puran poli is made with whole-wheat flour.
2. The channa daal stuffing is sweetened with sugar in Holige. The channa daal stuffing for puran poli is sweetened with jaggery.
3. Holige is served as a dessert at the end of the meal with some ghee and sugar sprinkled over it. Puran poli is eaten as a part of the meal and severed with either batata bhaji or katachi amti.

Other Names of Holige

Holige is known as Kadlebele holige in Kannada. It is also known as bele holige and bele obbattu

Ingredients for the Stuffing

Chana Daal: is the main ingredient for the stuffing. It is a lentil and it is found in most Indian stores. I have found it on Amazon, in Walmart and in other local supermarkets as well.

Sugar and Water: is used to sweeten the stuffing. Water is used to pressure cook the chana daal.

Cardamom powder: like most desserts, cardamom powder is used to flavor and add aroma to the stuffing.

Instructions to Make the Holigae Stuffing

• Wash and rinse chana daal. Soak it overnight or for 4 to 5 hours.
• Next, add chana daal into a pressure cooker. Add sugar and water. Cook it on high pressure for 5 to 7 minutes or until 2 whistles.
• Remove the cooked chana daal from pressure cooker and allow it to cook. Blend the daal along with the liquid.
• In a frying pan, add the chana daal paste and cardamom powder. Mix well and stir it over low to medium flame. Keep stirring it until the mixture starts to thicken up. It will take around 2 to 5 mins depending on how thin the consistency of the paste is.
• Once the stuffing has thickened up, remove it from the heat and set it aside to cool. If you want you can place it in the freezer for 5 mins to cool it quickly.

Ingredients for the Flatbread or roti/poli

All-purpose Flour: it is important to use all-purpose flour for this recipe.

Turmeric powder: adds a beautiful, vibrant color to the holige.

Salt: pinch of salt and that is optional.

Oil: is used to keep the flatbread dough soft and moist.

Additional Ingredients:

Ghee: is used to flavor the holige. It can be drizzled while cooking and while it is served.

More Sugar: is optional. Only used to sprinkle some over holigae while being served

Instructions to Make the Dough for the Flatbread or Poli

• In a mixing bowl mix all-purpose flour, turmeric and salt together.
• Add water gradually to make a medium-soft dough.
• Add oil and knead it some more
• Cover it with a kitchen towel and let the dough rest for 30 to 40 mins.

Instructions to Make and Cook Holige (See Video in Recipe Card)

• Break off a small piece of dough. Roll it around in your palms to make a round ball.
• Dunk it in some flour and roll it to about 5″ diameter round sheet
• Grab a handful of chana daal stuffing and place it in the center of the sheet.
• Grab the edges of the sheet above and around the stuffing and enclose it like a dumpling.
• Twist off the excess dough on the top and seal it.
• Next, flatten the stuffed dough carefully. Dunk it into the flour and start rolling it.
• Roll it gently and along the edges first and then move to the center. Roll it until it is about 8″ in diameter
• Heat a skillet or tava. Once it is hot, place the holige over it.
• As soon as you see bubbles appearing on one side flip it over. Apply some ghee over it. Repeat this process until the puran poli is done or acquired a golden brown color to it.

How do you serve holige

Holige can be served with milk or tea, if it is eaten as breakfast or snack. At events, however, holige is served after a meal. It is place on a plate or a banana leaf. Some melted ghee is drizzled over it and some sugar is sprinkled over it. You can either roll it and eat or break it into pieces and eat it.