Rice - Wheat Parota (Bili Holige)

Rice - Wheat Parota is called as Bile Holige (Kannada) in Karnataka. Bili means white and holige means a sweet kind of paratha or pooran poli (Gujarathi or Hindi ). Using Maida is a normal practice and cooked rice flour is stuffed in side the parota. It is a plain Parota and can be eaten with your favourite curry or chutney. I tried this with wheat flour instead of maida.

This Rice - Wheat Parota is a good choice for breakfast or lunch or for dinner. It is a stomach filling and a tasty dish.
Here is a recipe of Rice - Wheat Parota, which is easy to prepare and I am sure all the family members will enjoy eating this Bili Holige.

Ingredients 

Rice Flour : 2 Cups
Wheat Flour : 2 Cups
Salt : to taste
Water : 4 Cups
Oil : 4 to 6 Table spoons

Method :

1. Keep water for boiling on the fire and add salt to it. Let the water boil.

2. Take a big bowl and put wheat flour, 2 teaspoons of oil and prepare chapati dough using required water.. Keep the dough aside.
3. Add rice flour to the boiling water.

4. Mix it slowly and stir it nicely so the dough mixes well. Stir till it gets thicken.

5. Put off the fire once the rice flour is turned thick.
6. Kneed cooked rice flour nicely and divide them in to a ball size and keep it aside.

7. Now take chapati dough and divide the dough into small portion.
8.  Turn the small portion of chapati dough , dip this in dry wheat flour and flatten a bit.
9. Keep a portion of rice dough and cover from all the sides and flatten again slowly like chapati.

10. Keep a chapati pan and heat. Sprinkle oil on the pan.
11. Now put flattened rice flour chapati on the pan. Cook on both sides using very little oil.

12. Cook on medium heat till the parota turns golden brown.

13. Remove from the pan and serve hot Rice - Wheat Parota with the side dish

14. Repeat the same with remaining dough.

Note :
Proportion of rice flour and water  : 1 Cup Rice flour : 2 cups of water.
Do not use more water. Using a very fine rice flour is very important or Parota may turn hard.
No need to use more oil to prepare the dough. Normal chapati dough consistency is better.
Using more oil while cooking is optional. Using ghee or oil is also optional.
We had this Rice flour - Wheat Parota with  coconut Chutney , Chutney Powder and curd (Yogurt).
Time : 30 Minutes
Servings : 5 to 6  : 8 to 10 Parotas can be prepared.

Dil Leaves - Sweet Potato Palya (Dry Curry ) & Samosa

Palya (Kannada language) is a dry curry and we can prepare palya with almost all vegetables. It is one of the side dish and goes well with plain rice, chapatis, roti and poori. I just tried Dil leaves- sweet potato palya as I always do a bit different from the normal. Combination of dil leaves and sweet potato goes very well. A bit of sweetness from sweet potato and aroma from dil leaves makes the dish really yummy.

I prepared Samosas using the same palya. Used 2 cups of wheat flour and 1 cup of maida for the outer layer. Indeed Samosa came out very well and no need to say that we all enjoyed eating and eating these Samosas
I have not used onions or garlic but there is always an option you can add onion & garlic if you wish to.

Things Needed : Dil Leaves - Sweet Potato Palya .(Dry curry)

Sweet Potatoes : 5 to 6
Dil leaves : 1 Bundle
Green chilly : 2 to 3
Ginger : grated : 1 Tea spoon ( a small piece )
Garam Masala powder : 1/2 Tea spoon
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Curry leaves : 6 to 8
Coriander leaves : 2 Table spoons
Salt : to Taste
Oil :1 Table spoon

Method : 

1. Wash and cut dil leaves. Remove the outer skin of sweet potato and cut them into small.

2. Wash and cut green chilly, grate ginger and keep it aside.
3. Keep a pan on the fire and heat. Add  1 Table spoon of oil and mustard seeds. Let the mustard seeds splutter.

 4. Add jeera and fry for 10 seconds. Add dil leaves and cut sweet potato and fry for 1 minutes.

5. Add little (1/4 cup or less) water and cook on low flame. Let the vegetables cook. (Do not over cook).

6. Mix it nicely and add grated ginger, garam masala  and cut green chilly. Mix it well.
7. Let all the moisture disappear. Add little turmeric and required salt. Mix it well.
8. Add coriander leaves and mix it well and put the ready palya to a serving bowl.

Note : 

Do not over cook or do not add more watery. The taste differ. You can also add cut onions to this Curry. Adding less oil is always a heathy  ppoint. You can also add grated coconut to this curry. ( I did not add coconut ). You can also add little red chilly powder to make the palya little spicy.
Time : 15 Minutes.
Serves : 4 to 5

Dil Leaves - Sweet Potato Samosa

Things Needed : 

Dil leaves - Sweet Potato curry : 2 Cups
Wheat Flour : 2 cups.
Maida (All purpose flour) : 1 Cup
Oil : 2 cups
Ghee : 1 Table spoon
Salt : to taste
Jeera : 1/2 Tea spoon

Method :

1. Dry roast wheat flour and maida separately for 2 to 3 minutes each. Allow them to cool.

 2. Put roasted flours in a big pan or bowl and add a spoon of ghee and mix it well.

3. Add water ( little by little ) and prepare the thick dough.
4, Divide the dough in to small portions and turn the small portion in to round.

5. Dip each ball before you roll and flatten it with a chapati roller. Cut the rolled chapati in to two portions.
6. Take one cut flattened chapati and fill Dil leaves - Sweet potato palya and press it nicely and prepare samosas.

7. Keep a frying pan and put oil. Heat oil and fry Samosas one by one on low flame till they turn crispy.

 Fry on both sides til brown and remove from the pan. Place it on kitchen tissue. It helps to absorbs extra oil.

 8. Repeat the same with remaining dough and prepare samosas.

9. Serve with any type of chutney or ketch up.
10. We had this samosa with green and sweet chutney and coconut chutney.

. We also had this Samossa with a cup of Curd (Yogurt ).

Note : 

Do not prepare the dough too soft. It will absorb more oil. Fry them on low flame to get the crispness.
Use of Maida instead of wheat is optional. I just tried with wheat and it was good . Use of more vegetables like carrot, peas and beans also can be used along with sweet potatoes.Do not roll the dough too thin or too thick. Do not use stale palya. It should be fresh.
Time :  40 Minutes
15 to 16 Samosas can be prepared.