Til Poli | Ellu Holige | Nuvvula Bobbatlu | Sesame Holige

Holige is one of the most favorite sweets in our family and gets featured quite often either on a festival day or we get to eat it when we attend family functions.There are various varieties of Holige and the most popular among them is Pappu Obbattu(Bele Holige) which is our typical community special as the stuffing is made up of toor dal and jaggery and also Coconut Holige. Pappu Obbattu(Bele Holige) has shorter shelf life and has to be consumed in 2-3 days where as Coconut Holige has longer shelf and can be stored upto a week.

Ellu Holige and Shenga Holige(Groundnut Holige) are North Karnataka specialties and they can also be stored up to a week. These holiges are slightly crispy and soft to bite when they are hot but becomes slightly hard when sits for long, but if you reheat the holige on tawa it turns soft. Try this Ellu Holige recipe for the upcoming Ganesh Chaturthi festival.The filling can be prepared even on the previous day so that it would be easy for you to prepare holiges on the festival day.

In Maharasthra Tilgul Poli is prepared during Sankranti, but that version is slightly different as they use a combination of ingredients like groundnuts,sesame seeds,besan,dry coconut and jaggery for filling which tastes delicious and I would post that version some time later.

Check out other Holige Recipes here:

• Garugu Hollige/ Hollige with rice flour-coconut filling
• Haalu Holige | Paala Poori | Paal Poli
• Hoornada Holige/Obbattu
• Pooran (Puran) Poli | Bobbatlu
• Shenga Holige | Groudnut Holige

Sesame Holige | Ellu Holige | Til Poli Recipe
Yields: 9-10 Polis

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1hr + 1 hr resting time

Cuisine: South Indian | Category: Sweets/Festival Sweets

Ingredients:

Ghee/oil, to fry poli/holige

for outer layer/dough:

1 cup Maida or Chiroti rava

a pinch of Salt

1 1/2 tsp ghee, melted

1/3 cup Oil, to soak the dough

Water, to mix the dough

for filling:

1 1/4 cup Sesame seeds

1 cup grated Jaggery

Method:

for outer layer/Dough:

• Mix flour(maida) or chiroti rawa with a pinch of salt and ghee and add water to it and knead in to a very smooth dough. The consistency of the dough should be very loose than the regular roti dough, this is the most important step otherwise you will not get softer polis.You can add a pinch of turmeric powder to the dough if you want.
  

  
• Now using your fist hit the dough for few mins to get the softer dough or lift the dough and drop it hard into the bowl and repeat it until the dough becomes very smooth.
• Now place this dough in a deep vessel and pour oil over it until the dough is completely soaked in oil. Let the dough rest for a minimum of 1 hr and upto 2 hrs. Drain the excess oil and use it for other purpose. 

for the filling:                       

• Dry roast sesame seeds until they turn slightly brown and starts to pop up in the pan. 
• Grind roasted sesame seeds to a powder in the mixie and then add grated jaggery to it and run it again to get a uniform mixture. The mixture might become sticky which is fine.
• Store it in air tight container.Make this on the previous day itself to ease up the process on the festival day.

to prepare Ellu Poli:

• Cut the holige paper into a round and place it on the rolling stone which we use to roll rotis. Grease holige paper or banana leaf with oil.
  
• Pinch a small amla sized dough(the amount of dough should be half the quantity of the filling you take) and flatten it a bit using your hands as shown in the pics and place one ball of filling and seal it properly from all the edges like how we do for parathas. Now flatten it slowly with hands to get 5" diameter circle. Alternatively you can roll it like parathas like how we do in between two greased transparent sheets. Adapt the method which ever is convenient for you
  

  

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• Now place the holige paper along with the poli(with poli facing down the tawa)on a hot tawa over the low flame.
  
  

  

  
  
• Let it sit for 20-30 seconds and now peel the holige paper gently scraping it along the edges using a spatula. See the pics to get a clear understanding of it. 
• Now fry it on both sides applying ghee until light golden in color. Pour the ghee over it, do not try to spread ghee over the poli while frying it. Do not fry it for long time, it will make the polis bit hard so quickly remove it from stove when you get to see the brown patches on it.
  
  

  

  
  
• Repeat the process for making all polis, smear the holige paper liberally with oil and follow the same procedure. 

Serve the Ellu holige warm or hot with melted ghee.

Notes:

1. These holiges can be stored upto a week.They turn slightly crispy and hard when it cools down, you can reheat them on tawa before serving for soft holiges.
2. You can replace sesame seeds with groundnuts and follow the recipe to make palli obbattu,even it tastes delicious.
3. You can add 1/4 tsp cardamom powder to the sesame filling, but I prefer without it.

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