Makara Sankranti, festival of harvest, is nearing. It is time to know the special dishes which are prepared during this festival. Yellu holige (Sesame sweet flat bread) is one of them. Yellu is a kannada (Karnataka) word used for Sesame seeds or Til. This sweet dish is most popular in North Karnataka (a Southern State in India). Yellu Holige is offered to God as Naivedya along with other dishes during Makara Sankranti Festival. This dish is very tasty and cruchy. Sesame is most commonly grown crop in North Karnataka and we use sesame seeds maximum in our regular diet. Sesame seeds add a nutty taste and a delicate crunchy taste to the dish. A handful of sesame seeds have more calcium than a glass of milk and they are very good source of B-complex vitamins. I tried to make the procedure little bit simpler. Initially, you can prepare it for the smaller quantity, once you get perfection, you can go in for larger quantity. Let’s see the preparation of tasty and crunchy Yellu Holige.
- Yellu/Til/Sesame seeds – 200 grams (around 2 cups)
- Bella/Gud/Jaggery – 1 cup (crushed)
- Cardamom powder – 1 Tea spoon
- Godhi hittu/Wheat flour – 1 cup and 1 Table spoon
- Cooking oi – 1 Table spoon
- Salt – A pinch
- Clean the sesame seeds, it is very important to see that seeds are completely clean. Even though, now a days, we are getting cleaned one in stores, we have to check
once before we start preparing dish.
- Place a frying pan/kadhai on medium heat. Once pan is hot lower the heat and pour cleaned sesame seeds to it. Roast them with the help of a ladle until they start to pop and split. The seeds start leaving a nutty aroma and colour of the seeds start changing, it means the seeds are completely roasted, you can take out the pan from heat allow it to cool. It may take 10 minutes to cool down.
- Take a medium size mixer jar, pour crushed jaggery, cardamom powder and til altogether. Grind it to a coarse powder and take it out to a bowl. It is better to prepare
this stuff one day earlier. Leave it to set for two hours. Sprinkle 1 table spoon of warm water all over the stuff and mix it with hands, close the bowl with lid and
allow it to set overnight.
- Take a bowl, pour sieved wheat flour into it, keep 1 table spoon dry flour separately for applying while rolling. Add 1/2 tea spoon oil and a pinch of salt to it. Take 1/2 cup of lukewarm water which will make it easier to knead the dough. Mix the flour with your fingers in a circular motion while you are adding water at a time.
- Intially, you feel the mixture pretty coarse, but as you go on adding more water, it will start sticking together. Add the water until the dough seems to come together.
- Once you feel like you have mixed it together thoroughly, you have to knead the dough with your knuckles until it becomes soft and the gluten is formed. Once kneading is complete, the dough should be nice and smooth.
- Apply 1/2 tea spoon oil to your hands and knead the dough, it will become very soft, close the bowl with lid and allow it to set for 15 minutes.
- Takeout the stuff which is prepared previous day. Knead it with hands so that the stuff starts leaving oil which is natural extract of sesame seeds and becomes soft. Make orrange sized balls and keep them in the bowl.
- Take out the dough and knead it smoothly once again. Make lemon sized balls.
- Apply a drop of oil to hands. Take one lemon sized ball of dough in hands, keep it in palm of one hand and press it with fingers of another hand so that it should spread in round shape. Place the round shaped stuff (sesame and jaggery mixture) in the centre and start closing the dough covering all the stuff.
- Place the flat pan/tawa on medium heat, until it heats, you can start rolling holige. Take the stuffed ball and make it little flat by hands and place it on a floured
surface. Start rolling it in a circular manner. Apply some more dry flour on both the sides so that dough will not stick to the surface and continue rolling. Size of
the holige should be small and little bit thick (like stuffed paratha).
- Grease the upperside of the holige (flat bread) with a very little quantity say 3-4 drops of oil and put it on heated pan so that greased surface of the holige should
touch the pan. Apply a little quantity of oil on the other side of the holige and allow it to cook for 3-4 minutes on medium heat and turn it upside down.
- Both the sides of holige should turn into golden brown colour with dark brown spots on it. Take it out from pan and serve.
- Repeat the same procedure for remaining stuff. Tasty and cruchy Yellu Holige are ready to serve hot. Serve it hot with fresh ghee on top of it. These holige can be stored for more than 15 days.
- Isn’t it simple and amazing!
- Enjoy cooking.