Sogasu Poli | Sogasu Obbattu | Holige Recipes

At my mom's place,any major festival is incomplete without a holige and hence we prepare various holige varieties at home.While the most popular one are  Hoornada holige(Pappu Obattu) and Coconut Holige,my mom prepares various other holige varieties like Til Poli(Nuvvula Obbattu), Shenga Holige(Groundnut holige), Dates Holige etc. While these holiges are fried on the tawa there are few holiges which are deep fried like Paala Obattu(Haalu Holige), Sajjige Obattu(Sajjappa),Garugu Obattu, Sogasu Obbattu and every holige tastes best on its own and has its own importance for the festivals.

Today I am posting Sogasu Poli recipe which is very similar to Garugu Obattu and Sajjappa.They all look similar and all are deep fried but the filling,taste and texture of each holige is different from each other. Sogasu Poli and Sajjappa uses rawa filling which is made differently for each holige and where as Garugu Obattu uses rice flour filling.I know that it is very confusing if you are hearing all these names for the first time but once you go through all the recipes you can easily differentiate them.The best part about these holiges is that they can be stored easily up to a week, if they last that long!! These can be made ahead and serve as prashad for Navaratri Golu prasadam too, also tastes best when eaten hot as they are super crisp.This is apparently one of my favorite holiges and would gulp a couple of them at one go.As it is Sankranti tommorow, try this different traditional holige recipe to impress your family.
Check out other Holige recipes in my blog:

• Hoornada holige(Pappu Obattu) 
• Coconut Holige
• Til Poli(Nuvvula Obbattu)
• Chakkara Rekulu/Crispy Sugar Poli
• Shenga Holige(Groundnut holige)
•  Paala Obattu(Haalu Holige)
•  Sajjige Obattu(Sajjappa)
• Garugu Obattu
• Puran Poli

Sogasu Poli | Sogasu Obbattu :

Shelf life: 2 days | Yields: 10-12 polis

Prep time:20 mins | Cooking time:40 mins | Total time:60 mins

Cuisine: South Indian | Category: Sweets

Ingredients:

for Stuffing: 1 cup fine Chiroti(Holige) Rava

1 cup fresh grated Coconut

1 cup Sugar,preferably slghtly fine

1/4 cup finely chopped Cashewnuts

1 tsp Ghee

for kanaka(outer cover):

1 cup Chiroti/Holige rawa(baarik rava)

a fat pinch of Salt

1/2 cup Oil(to soak the kanaka)

Oil for deep frying

Method:

for filling:

• Mix chiroti rava, fresh grated coconut, chopped cashewnuts and sugar in a large bowl nicely until everything is nicely mixed and keep it aside for 2-3 hours.
• Now the mixture would have become wet and soft.Mix it nicely again.

• Grease your palms with ghee and make big lemon size balls out of the filling and keep them aside.

 for Kanaka:

• Mix chiroti rawa with a pinch of salt to it 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.
• Now using your fist hit the dough for few mins to get the softer dough.

      

• 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 up to 2 hrs.Drain the excess oil and use it for other purpose.
• See the pics to get to know the consistency of the kanaka.

for making Sogasu 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 or a plastic cover with oil.

• Pinch a small amla sized dough and flatten it a bit using your hands as shown in the pics and place one round of filling and seal it properly from all the edges like how we do for parathas.

• Now flatten it slowly with hands to get 3" diameter circle to the size of big pooris.It should not be very thick like paratha nor thin like rotis.See the pictures for clear idea.
• Meanwhile heat oil for deep frying in a kadai and gently slide the patted holige from the sides into the oil taking care that oil would not splutter.

• Deep fry them until they are slightly brown on both side.
• Drain them on kitchen towels to remove the extra oil.

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

Serve them hot/warm or at room temperature.You can store them at room temperature for upto a week.

Notes:

1. Always make kanaka before proceeding to make filling which helps in saving time.
2. As these can be stored for a week you can make them ahead if you want.But the fresh ones are more crispier and tastier.
3. The addition of nuts is entirely optional but it adds a nice taste to every bite of holige.
4. If you are a health freak instead of deep frying you can even fry it on tawa like how we do for parathas,they taste still good but the deep fried ones taste anytime better.

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