This is a authentic karnataka style Bili Holige. Bili means white. Holige means stuffed parata which is made with Chiroti Rava and Rice flour. This is very famous and is eaten mostly with Engai Palya but can also be had with "Mavinhannu sekarne" means Mango Shrikarne
Ingredients :-
For stuffing:
Rice Flour -1 lb
Chiroti rava 1 tbs
Water - 2 cups
salt - a pinch
Outer layer:
All purpose flour/maida- 2 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough
Method:
Prepare a thin dough by mixing maida, salt and water. Smear oil all around the dough,keep it covered for an hour.
Pour water in a vessel, add salt, bring water to boil, add Rice flour, allow it to bake for 15 mins.
Stir properly to break lumps, remove the vessel from heat.
Knead well, add flour if required, make even sized dough balls.
Stuff the rice dough ball in maida layer.
Roll them with roller pin on a butter paper. Put holige on a hot tava/ griddle, brush with oil. Roast for few seconds until the top begins to puff. Turn the holige and again roast until it puffs , then remove from tava.
Relish holige with engai palya.
For stuffing:
Rice Flour -1 lb
Chiroti rava 1 tbs
Water - 2 cups
salt - a pinch
Outer layer:
All purpose flour/maida- 2 cups
Oil- 1 tbsp
Salt a pinch
Water to make dough
Method:
Prepare a thin dough by mixing maida, salt and water. Smear oil all around the dough,keep it covered for an hour.
Pour water in a vessel, add salt, bring water to boil, add Rice flour, allow it to bake for 15 mins.
Stir properly to break lumps, remove the vessel from heat.
Knead well, add flour if required, make even sized dough balls.
Stuff the rice dough ball in maida layer.
Roll them with roller pin on a butter paper. Put holige on a hot tava/ griddle, brush with oil. Roast for few seconds until the top begins to puff. Turn the holige and again roast until it puffs , then remove from tava.
Relish holige with engai palya.
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