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Holige, ready to serve

During the festive season, kitchens are filled with people trying to find a space for them to work, while they contribute to the eventual feast. In India, festivals are one of the most important things that bind families and friends together over food. Diwali is of those festivals that apart from being known for the colors and lights, is known and remembered by the elaborate dishes that each family doles out.

In Karnataka, parts of Gujarat and Maharashtra, and South India in general, making obbattu/ holige/ puran poli is a festive ritual. Known as Holige, more popularly in Kannada, this dish is eaten as a dessert because of its sweetness but can be eaten as a meal in itself because of its nutritious value.


Holige is traditionally a flatbread filled with jaggery, coconut, chickpeas, or channa dal. Sometimes, it has vegetables and fruits. It is popularly made to celebrate Ugadi, the Kannada new year but is also eaten during Diwali. Making Holige involves multiple steps and be incredibly fun to do when done together as a family.

Making Holige is very similar to making parathas The ingredients laid out to begin cooking holige Image credit: Wikimedia Commons

Making Holige is very similar to making parathas. A sweet filling consists of smashed dal or chickpeas seasoned with spices like cardamom, which is rolled out. a maida-based dough which will make the outer covering is rolled into a thin circle. After cooking the dal with jaggery, it is placed in the centre of the dough and cooked until it resembles a paratha. The marbling on the dough with a characteristic yellow background is the typical Holige. Ghee is smeared at every stage and at every turn of the Holige on the pan to ensure that it holds its shape.

Holige is made only one at a time and eaten immediately off the stove as it tends to exude a lot of moisture. This comes from the melted jaggery and ghee. Holige makes for an extremely delicious dessert and is perhaps one of the most awaited festive specialties. Depending on the state it is made in, it is served with varying accompaniments.

Keywords: Holige, Diwali festival, Dessert, Obbattu, Karnataka, the festive season, Kannada new year


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