Prepare the dough part first. For this, take 1 cup of flour and add turmeric powder and a pinch of salt to it. Mix well. Make a dent in the center and add water little by little. Make a sticky dough.

Take 1/4 cup of oil in a bowl and add 1 tsp of oil to the dough. Start kneading using your palm. Knead it for a minute and add another tsp of oil whenever the dough sticks to your hands. Repeat the same thing until the dough is completely soft. I used nearly 6-7 tsp of oil. Knead the dough for 6-8 minutes. No problem if the dough is loose and sticky.

Now pour the remaining oil over the dough. The dough would be immersed in oil and it will be soaked. So add 1 tbsp more oil if needed. Close the bowl with a lid and leave it for 6-8 hours minimum.

Next comes the stuffing part. Boil toor dal in an open bowl or pan adding 4 cups of water. Let the dal cook till it blossoms and not mushy.i e.the dal should be mashable by hands but it should look firm and stay in shape. You can also pressure cook but cook in high flame for one or two whistles. Make sure dal is not mushy. It should blossom and cook. People here don’t pressure cook dal for making holige. So I too followed the same.

After the dal is cooked, drain all the water and collect it in a bowl. Use this dal water for making obbattu saaru.

Now take the cooked dal, grated coconut, grated jaggery and cardamom in a mixie jar and grind it well to make a paste.

If you feel the mixture is watery and too wet to handle,saute & cook the mixture in a hot pan till it becomes like a whole non-sticky mass without moisture content. If the mixture is hard and non sticky, cooking the stuffing is not needed. Take the stuffing and make lemon sized balls out of it. Cover the balls and set aside. Reserve 2 balls of stuffing to add in obbattu saaru.

After the obbattu dough is rested for 8 hours, take it and pinch a big gooseberry sized ball out of it. The size of dough ball should be half the size of stuffing ball. Stuffing ball should be bigger than dough ball. Keep the ball in a greased obbattu sheet ( U get in shops) and spread it lightly like a poori. Make sure the corners are thinner than the center portion. Now keep the stuffing ball in the middle and cover the stuffing with the dough. You can use banana leaf for rolling holige but obbattu sheet works the best.

Press it using your hands and pat it as much as possible distributing the stuffing evenly all over the holige. Make it medium thin Or thick as you like (If you make polis too thick, it may turn out hard).

Heat a dosa tawa (Iron griddle is best) and drizzle few drops of oil. When the pan is heated, take the obbattu sheet and invert it over the tawa. Just drop the holige and remove the sheet. Spread it well. Cook it by adding a tsp of oil. Cook both the sides in medium flame till holige cooks with golden brown spots. Remove in a plate and serve it hot hot adding milk and Ghee generously. Tastes great!!

Repeat the same for all the dough and stuffing. Always Stack the holige and store it. It will stay good for a week provided you cook the stuffing part without moisture.