Cycle Pure Agarbathi wishes you all a very Happy Ugadi. May the new year bring in great happiness, prosperity and good health to all of you. Let us welcome the coming days with positivity and hope. Watch Archana Chandrasekaran prepare the traditional Holige on the occasion of Ugadi.


For stuffing
Chana dal – 1 cup
Jaggery – 1cup
Coconut – Half cup
Ghee – 1 tsp
Water – 1 cup
For outer dough
Maida – 1 cup
Til oil – 1/4th cup
Salt – a pinch
Turmeric powder- a pinch
Water – 3/4th cup + extra if needed
For making holige
Ghee – half cup
Rice flour- half cup

⁃ To maida add a pinch of salt, turmeric powder
⁃ Add water little by little to make a gooey dough.
⁃ Smear quarter cup of til oil above the dough. Let it rest for atleast 2 hrs.
⁃ Meanwhile roast the chana dal mildly for 2 minutes.
⁃ Soak it in water for 20 minutes.
⁃ Pressure cook this for only one whistle, drain excess water.
⁃ Add a cup of grated jaggery to this a blend to a smooth paste.
⁃ In a pan, add a table spoon of ghee, the paste and grated coconut.
⁃ Saute till the paste thickens, will take around 7 minutes approximately.
⁃ Turn the stove off and let it cool.
⁃ This will tighten after cooling.
⁃ Apply oil in hand and pinch a ball of dough.
⁃ Fill with stuffing, cover the stuffing by pulling the dough from bottom.
⁃ Pinch off any extra dough
⁃ Make the holige by patting with your hands or a rolling pin.
⁃ Cook both sides on tawa.
⁃ Enjoy it hot with milk or ghee.

Tip : Do not add oil to the flour while kneading it as it will make the Holige hard. Oil must be smeared liberally on top of the dough after it is ready. Resting the dough is a key tip to make soft holige.

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