Toor Daal and Channa Daal Holige( Togari bele mattu Kadale bele holige)

.Holige is a sweet dish and we prepare this item during festival time . Tomorrow is ChaandraMaana Yugaadi and  normally people do Holige during Yugaadi festival.  Holiges can be eaten at any time of the day...
Things Needed :
Toor Daal : 3/4  Cup
Channa Daal : 3/4  cup
Coconut : 1 cup
Jaggery : 2 cups
Cardamom : 8 to 10 seeds.
Salt : to taste
Maida : 2 cups
Samolina : 2 Table spoon
Oil : 1 Cup
Water: as per requirement 
Method:
Step :1 : Put Maida , Samolina and little salt to a big bowl. Mix well . Add 2 table spoons of oil and mix again. Now  add water little by little and make dough( should be like chapati dough consistency).  Kneed well and put another 4 to 5 spoons of oil on the top and leave it for 2 to 3 hours. This mixture is called Kanaka and used for outer layer of Holige.
Step :2 :Wash and boil both the dalls together for 10 minutes in the pressure cooker and drain the excess water.  Remove the cardamom skin and powder the seeds and keep it aside. Dry grind grated coconut and keep it aside.
Step 3: Now put boiled daals and dry grind if necessary  Or you can smash daal with the help of a spoon . Keep a big pan on the fire and put jaggery and boiled daals  Mix well and keep stirring. First it turns in to watery. Then it starts thickening .  Stir until  its thick like you can prepare a ball( It should be soft do not allow the sweet mixture to be very hard).  Add dry ground coconut and cardamom to the mixture and leave it for cooling.  This sweet mixture is called  Hoorana  and this mixture is kept inside the Holige.
Step: 4 : Now take a ball size of  maida dough and flatten that.  Keep a spoonful of sweet mixture and  cover the Maida dough completely like you prepare Allo Parota.  Flatten a bit and roll on the dry Maida with both sides and roll the Holige with a roller or  flatten that with the help of plastic. ( Take two sheets of  thin plastic sheets and rub oil for both. Keep the Maida ball filled with sweet mixture on  one sheet and  put a spoon of oil and cover with other sheet. Now start spreading or flattening the holige until it turns as chapati shape.
5: Take a Pan and put 1 spoon oil and put  flattened holige and cook for 1 minute and turn and cook the other side too.  Repeat the same for the rest if the Holige to  prepare.
Serve Hot Holige is ready to eat. Serve holige with a spoonful of ghee on the top..

Note : Do not stir the daal and jaggery mixture  on high flame . It may burn and give bad smell. You should be extra careful while preparing .  Can use  Guss-gus (Poppy seeds). Roast a spoon full of poppy seeds( gasa gase is the kannada word for poppy seeds) and mix with  sweet mixture .
20 Holiges can be made.,