Unlike other Holiges this one does not have a filling but comes with a rich sauce.
For the Pooris,
Whole wheat flour ( like Ashirwad ) 2 Cups
Salt a pinch
Peanut Oil to deep fry.
For the Kaihalu the sweet sauce,
Coconut grated 2 cups
Coconut dry /Kobbari/ Kopra 1/2 Cup
Jaggery 1 to 1.5 Cups (or more depending on taste)
Poppy seeds 3 Tbsp
- Mix the whole wheat flour, salt with some water and kneed it into a tight dough.
- Pinch lime sized balls of dough. Roll it into thin flat discs and let it air dry for about 10-15 minutes.Roll out most of the dough and let it air dry and start deep frying the first rolled out disc first and so on; that way most of it will be air dried and ready to be deep fried.
- Heat oil in a deep fryer/ Kadai.
- Slip the disc into the hot oil one at a time and fry till golden brown. These Pooris will not puff up and will be crispy. Drain and stack the pooris in an air tight box. This way they can be stored for a week.
- For the Kaihalu, Toast the poppy seeds on a warm skillet and crush it using the mortar pestle.
- Open the cardamon pod and scoop the seeds within. Crush them using the mortar pestle.
- Combine the coconut, kopra, the crushed poppy seeds and cardamon seeds in a blender with some water and grind it into a smooth paste.
- Remove the mixture to a thick bottomed pot, add coarsely crushed Jaggery and about 3-4 cups of water.
- Bring the mixture to a boil and simmer till it is reduced and thicker. Remove from fire. This sauce too can be made ahead and stored in the fridge for about 4-5 days.
- To assemble the holige, dip the Pooris in the kaihalu for about 20 seconds and pile it on the serving plate. Spoon a little sauce on top. This yields slightly crispy Holiges. i loves these. If you prefer softer ones, Let the Pooris soak in the sauce for 30 minutes or longer. The longer it sits the more mushy it will be. It can be served warm, or chilled in the refrigerator.