Rava - Jaggery -Wheat Holige (Rava Pooranpoli)

Holige/Poli/Boli/Pooran Poli what ever you call it, it is loved by almost all. People have come a long way eating Holige during festivals, feast or functions. Holige is one of the traditional dish and is a signature dish of Indians.

There are varieties of holiges which are made from different ingredients. Different places in India have different styles in preparing Holiges. They are called as in different names too. Pooran Poli in Maharastra, Boli in Tamilnadu, Poli in Kerala, holige or Obbattu in Karnataka, bobbatlu in Telugu. In Gujarathi  it is known as Vedmi.

Varieties of holiges are available in the market. Carrot holige, coconut holige, dal/bele holige, rava holige, dates holige, nuts holige, fruits holige so and so. The basic ingredients are like sugar/jaggery, maida/all purpose flour or wheat/rava etc. You can choose your own choice and prepare Holige these days. Kova/Milk content or panner also can be used and prepare  holige.

Obbattu/Holige is normally prepared during festivals like Yugadi, Deepavali, Holi and Gowri Festivals. Holige /Obbattu prepared during the marriages and celebrations like inviting Son in Law to home for the first time.
Now a days there are lots of Holige selling shops in each road and people just buy from their and add it to their menu and enjoy eating them.

Here is a Holige which is prepared using small size rava (chiroti rava), jaggery and used wheat flour for the outer layer.

It is an  healthy option to use jaggery and wheat flour.

It is very easy to prepare and you can njoy eating Holige with ghee, milk, fresh coconut milk and  fruit rasayana(mango or banana).
Let us see the recipe Now :

Things Needed :

For the Outer layer :
Wheat flour : 3 Cups
Chiroti Rava /Thin variety of semolina : 2 Tablespoons
Salt :  2 pinches
Cooking Oil : 1/2 Cup
For  stuffing :
Chiroti Rava : 2 Cups
Jaggery : 2 Cups or little more
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup
Turmeric powder : 1/4 Teaspoon

Method :
1. Mix salt, chiroti rava and wheat flour with required water. Add 2 tablespoons of oil on the top and let it rest for an hour.

2. Keep water for boiling. ( 4 cups of water for 2 cups of chiroti rava).
3. Keep a pan on the fire and heat. Put 2 tablespoons of ghee. Add chiroti rava and fry on low and medium heat.
4. Fry rava till the raw smell disappear. Add boiling water and mix it nicely and let it cook for a minute.
5. Add powdered jaggery and mix it well. Let it mix well with cooked chiroti rava. Add a spoon of ghee. (Tablespoon).
6. Keep stirring till it thickens. Add the remaining ghee and cardamom and mix the  sweet content nicely.
7. Put it on a plate/tray and let it cool.
8. Divide the wheat dough in to small portions. ( 20 to 22 portions can be made).
9. Now mix the rava jaggery mixture and divide them into small portions.
10. Take a small divided portion of wheat flour and stuff a small portion of rava jaggery mixture.
11. Fold the sweet mixture in wheat flattened chapati. Give a round shape.
12. Keep a bowl of dry wheat flour by the side.
13. Keep a pan on the fire and heat. Clean it with a kitchen tissue.
14. Take a stuffed wheat dough and dip in dry wheat and roll it on chapati plank (chapati Mane).
15. Flatten as round circle. Do not put your weight or it might tare.
16. Place this rolled sweet holige on the tava and cook on both side.
17. Holige is ready to serve. Serve Hot " Rava - Jaggery - Wheat Holige " with ghee on the top.

18. Repeat the same with remaining dough and sweet rava mixture.

Here is a video of preparing Rava - jaggery - wheat Holige 

Try - comment and share...

Note :

Wheat dough should be soft and easy to roll. Adding more oil to prepare the dough and cooking holige is optional. Adding more jaggery is optional. Rolling thin/thick holige is optional.
Do not put weight while rolling
holige. It might tare. Handle the holige with slow and soft touch. Use of sugar and all purpose flour to prepare holige instead of wheat flour and jaggery is optional. (wheat and jaggery healthy option).
Time : Total time : 1 Hour 30 Minutes.
25 Holiges can be prepared. (According to the size).

Onion Rava -Wheat Crispy Dosa

Crispy Rava dosa who doesn't like?..It is yummy, crispy and very good for breakfast/an evening filling if you are very hungry. I too love these crispy Rava Dosa, but home made dosas.

Rava dosa is prepared using Rava (normally medium size), rice flour and maida. Maida/all purpose flour should not be eaten they say. Since it is bleached it turns has very fine and with full of starch. Eating maida/all purpose flour said to be unhealthy and either you should avoid eating or you should minimize intake of this flour.

I have tried "Rava dosa" with Rava/Semolina, wheat flour instead of maida/all purpose flour and rice flour.
Let us see the recipe now :
Things Needed :
Rava/Semolina : 1 Cup
Wheat flour : 1/2 Cup
Rice flour : 1/2 Cup
Onions : 1 ( Medium size)
Green chilly : 1
Curry leaves : 1 Handful
Coriander leaves : 1 Handful.
Ginger : 1 Teaspoon (Grated)
Fresh grated coconut : 2 Tablespoon
Salt : As required
Curd : 1/2 Cup
Water : As required
Oil : 2 to 3 Tablespoons.

Method :
1. Remove the outer layer of onion and wash it again. Cut into small pieces.
2. Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
3. Wash and cut curry leaves and coriander leaves into thin pieces.
4. Grate coconut and keep it aside. Wash and cut green chilly into thin pieces.

5. Take a big bowl and put all the flour and salt. Mix it well.
6. Add water and curd. Mix it well and leave it for 5 to 10 minutes.
7, Add cut onions, coriander leaves, green chilly, curry leaves and coconut.

8. Mix it well and prepare the dough. (Let it be like Neeru dosa consistency).

9. Keep a dosa pan and heat. Sprinkle oil around the pan.
10. Mix the rava dosa dough and just pour it around the pan in circle shape.
11. Cook on low flame. Put a teaspoon of oil on the top while its cooking.

12. Turn the other side and cook for a minute. Crispy dosas are ready to serve.
13. Serve with the main dish of your choice.

14. Repeat the same with remaining dosa dough.

Note :
Rava dosa dough should be watery. You can add 1 1/2 Glass of water to 1 cup of rava. Mix the dough well each time when you put dosa. Or the thick content will stay down and only watery part will be in the spoon. This does not form proper dosa. So remember to mix the dough nicely again and again.
Let the dosa cook on low and medium flame. Cooking in low flame will turn the dosa crispy. If you want soft dosa remove dosa a bit earlier. Adding carrot gratings is optional. It turns the dosa soft.
Adding coconut to dosa is optional. It adds to the aroma to dosa. Using more oil while cooking is optional. Adding onions to dosa is optional. You can prepare dosas without onions too.
Time :  40 Minutes
Serves : 3 to 4

Rava/Semolina Maddur Vada

Maddur Vada is loved by many and it is an easy snack to prepare enjoy your evening snack.
It can be prepared in many ways.  I am a fan of fried eatables. But I make sure it is done in healthy manner. Fried fritters are nice to have with a cup of coffee/tea or even fresh juice.

This Maddur Vada/Vade is prepared using Rava/Semolina, rice flour and wheat flour. Onions, green chilly and curry leaves are added and it has turned crispy and tasty.
These fritters are usually made with rice flour and Maida. (Alpurpose flour). I have used wheat instead of maida and Rava (more quantity) and less rice flour. Maddur Vada has turned crispy and crunchy. You must fry them on low and medium flame to get the crisp.
Eating oily food is not good for health they say. But you can not resist them. Just enjoy a few and work out, walk, dance and shed out the fat. That is what I can suggest.
Muddur Vada can be served as starter, party time, ladies kitty/tea party and you can have them as snack. Shelf life will only a day. (Fresh and fine).
Let us see the recipe Now :

Things Needed :

Rava/Semolina : 1 Cup (Medium sized)
Rice flour : 1/2 Cup
Wheat flour : 2 Tablespoon
Onions : 2 (Medium sized)
Green Chilly : 2 to 3 or more
Cumin Seeds/Jeerige : 1 Teaspoon
Salt : As required
Curry leaves : One Handful
Oil : 1 Cup (To fry)

Method :

1. Put all the flours (Wheat, Rice and Rava/Semolina) in a big bowl.
2. Remove the outer layer of onions and wash it. Cut into small pieces

3. Wash and cut green chilly and curry leaves in to small.
4. Mix all the ingredients nicely. (All flours, salt, chilly, cut onions and jeera).
5. Keep a pan and heat. Add 2 tablespoons of oil and heat. Put this oil on the top of the flours.

6. Mix it slowly and add required water and prepare thick dough.
7. Divide the dough into small ball size.

8. Keep a pan on the fire and heat. Add oil. Let the oil get heated. (On low flame).
9. Take a small size dough and pat it on the palm and let it be palm size.

10. Put slowly the vada you have patted on the palm. Let it fry on low and medium flame.
11. Cook on both sides and remove from the oil. Put them on the kitchen tissue.

12. Repeat the same with remaining dough and prepare Maddur Vadas.

 13. Serve Hot Maddur Vadas with a cup of coffee/Tea/Fresh Juice.
14. Hot Vadas goes well with coconut chutney.

Note :

Let the dough be bit thick. Add rice flour if necessary. Adding more chilly is optional. Adding hot oil is optional. You can add butter instead of hot oil.
Time : 30 minutes
Serves : According to your servings : 20 Vadas can be prepared.

Millet -Rava Carrot Rotti

Millets/Jola/Jowar are known as one of the healthiest grain. Millet has become world wide favourite grain. It is always better to go for good diet and enjoy having healthy food.

Millet - Rava Carrot Rotti is good to have for breakfast. Millet and Rava both grains are easy to digest and provide good energy and keeps you full for a long time.

I have used Millet flour, Rava/Semolina and carrots, curry leaves, onions and some spices. 

Lets see some benefits of eating carrots in our diet.

Carrots helps to reduce cholesterol, improve vision. It also helps in reducing the signs of premature aginging. They help in taking care of good skin health, boost immunity and improve digestion. They are rich in antioxidants. They are rich in minerals and vitamins. They do contain Vitamin K, Vitamin A, Vitamin C and Vitamin B8. They do contain minerals like folate, potassium, iron, copper and manganese. Carrots are good for people who suffer from blood pressure and people who have constipation problems.
Lets see the recipe now. It is an easy recipe and anyone can try and enjoy.

Things Needed :

Millet/Jola/Jowar Flour : 2 Cups
Rava : ( Medium size): 1 Cup
Carrots : 2
Onion : 1
Curry Leaves : 1 handful (As you like more/less)
Coriander Leaves : 2 to 3 Tablespoons
Coconut : 2 Tablespoon
Ginger : Grated : 1 Teaspoon
Green chilly : 1
Salt : As required
Water : As required
Oil : 2 to 4 Tablespoons

 Method :

1. Wash and cut green chilly, curry leaves, coriander leaves into thin pieces.
2. Remove the outer layer of onion and wash it again. Cut into small pieces
3. Grate coconut and keep it aside.
4. Wash and remove the outer layer of carrots and ginger. Wash it again and grate it.
5. Now take a big bowl. Put millet flour and rava/sooji/Semolina.
6. Add cut coriander, curry leaves, green chilly, onion, grated carrots and ginger.
7. Add salt and mix all the ingredients nicely.
8. Add required water and prepare rotti dough. It should be thicker than dosa and idli batter.

9. Keep a dosa pan/tava on the fire. Heat and sprinkle oil on the hot tava. Clean it with a kitchen tissue/towel.
10. Take handful of prepared rotti dough and spread it around the hot tava. (According to your wish).

11. Use your finger tips to spread. Let it be on low flame. (It helps to spread the rotti thin).
12. Spread it nicely in circle shape, sprinkle little oil on the top.
13. Slightly press with the spatula on the top around the rotti. It helps to give a thinner rotti.
14. Let it cook on medium and low flame. Turn the other side and cook for 10 to 20 seconds.

15. Millet - Rava Rotti is ready to serve.

Serve with little butter/ghee on the hot rotti with chutney.

16. Repeat the same with remaining rotti.

Note:

Let the dough be little loose.(Not very thick). It helps to spread the rotti easily on the tava.
Adding more vegetable is optional. You can add capsicum, cabbage etc. Adding more/less oil is optional. Do not make the dough very watery.
Time : 30 to 40 Minutes
Serves :  3 to 4  (According to the size).

Millet & Rava Rotti

Millet/Jovar/Mekke Jola is one of the good and best gluten free food grain. It is one of the healthy grain which is loaded with healthy minerals and vitamins. I use it for making roti, dosa, vada and even with wheat while preparing chapatis.

Here is one such try which I have used this Jola/Millet and Rava/Semolina and prepared Rotti which has turner out very nice and yummy. It is really nice to have a little change or twist while preparing dishes. I am sure you also will like the idea and prepare this rotti and enjoy.
As I said, I have used millet flour, rava and other simple ingredients and a little curd. Rotti was just yummy and you also will surely say "Wow ".
Lets see some benefits of eating curd in our diet.
Curd has a number of health and nutritional benefits. Eating curd helps our body system stay cool, improves our digestive system and helps get rid of stomach problems. It contain high calcium and protein and they are good for ladies who feed babies. It works as an energy booster and is a good antioxidant. Very good for hair and skin. It is a good stress buster. It helps to increase immunity and the bones to be strong.
There is onion or garlic used in this recipe.
Now lets see the recipe.

Things needed :

Rava :Medium size : 1 Cup
Jola/Millet : 1 Cup
Curd : 1/2 Cup
Red chilly powder : 1/2 Teaspoon
Dry ginger powder : 1/2 Teaspoon
Green chilly : 1
Coriander leaves : 2 to 3 Tablespoons
Curry Leaves : 1 handful.
Coconut : 1/2 Cup
Salt : Required  salt
Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Grate coconut and keep it aside.
2. Now take a big bowl and put millet flour, rava, red chilly powder, ginger powder, curd.
3. Add required salt. Add curd. Add grated coconut.cut green chilly, cut coriander and curry leaves. Mix it nicely.
4. Use required water to prepare the dough. Let the dough be chapati consistency.

5. Now keep a pan on the fire and heat. Sprinkle oil on the top. Let the flame be very low.
6. Take a handful of prepared dough and spread it on the tava in circle shape. (Dip your fingers in a bowl of water and try to spread the dough, that helps to prepare the rotti in thin form.
7. Sprinkle oil on the top and cover the rotti. Increase the flame to medium for minutes. Turn the other side and cook for 30 seconds.

8. Remove it from tava and serve hot rotti with coconut chutney or any other side dish you have prepared. Top up with ghee or butter. Should be eaten when it is hot to enjoy the perfect taste.

Repeat the same and prepare rotti with the rest of the dough.

Note :

You can add more water and make the dough consistency little loose. It helps to prepare the rotti in thin. Adjust the flame while cooking (low and medium flame). Adding onions is optional. You can also add grated carrots, any kind of leaves like palak, methi, dil leaves/sabbassige etc.
Time : 30 minutes. (Altogether)
Serves : 2 to 3.