Holige

Holige, also known as Obbattu or Puran Poli, is a sweet flatbread originating from India, particularly popular in Karnataka, Maharashtra, and parts of Andhra Pradesh and Tamil Nadu. It is a festive dish often prepared during celebrations like Ugadi, Diwali, and other auspicious occasions. The core of the holige is a filling made from a sweet lentil or chickpea paste, combined with jaggery or sugar, and flavored with cardamom and sometimes nutmeg.

The outer layer of the holige is a thin, soft flatbread, typically made from refined flour (maida) or a combination of refined flour and wheat flour. This dough is stretched very thin and then the sweet filling is enclosed within it. The stuffed dough is then carefully rolled out into a large, thin disc. This disc is then cooked on a griddle or tawa, similar to how chapati or roti is prepared, until it is golden brown on both sides and cooked through.

Holige is usually served warm, often accompanied by ghee (clarified butter) poured over the top, which enhances its rich flavor and texture. It can also be served with coconut milk or a simple yogurt-based side dish. The preparation of holige requires some skill, particularly in stretching the dough thinly without tearing it, to achieve the desired delicate texture. Variations of holige exist, differing in the type of lentil used for the filling, such as chana dal (split chickpeas) or toor dal (split pigeon peas), and sometimes incorporating other flavors or ingredients.