Suttina holige| ಸುತ್ತಿನ(ಸುರಳಿ) ಹೋಳಿಗೆ

Suttina holige

Wheat flour 2 CUPS
Maida 1/2 CUP
Salt 1/8 th TSP
Oil 1 TBSP
Mix well
Gradually Add water and knead a tight dough
Grease the surface with oil and cover it
Let it rest for at least one hour.
With this measurement you can prepare 17 to 18 holiges

For the filling
Roasted Gram flour 2 CUPS
Jaggery 1 cup
Dry Coconut 3/4 CUP (grated)
Cardamom 4 NOS
In a blender jar add 1 CUP roasted gram flour +1/2 CUP Jaggery and Blend
Increase or decrease the amount off jaggery as per your taste
Sugar can be added instead of jaggery
After blending transfer it to a bowl
Add the remaining roasted gram flour and jaggery and blend again
Now add previously blended mixture+ grated coconut+cardamom powder and Blend into coarse powder
You can prepare this powder in advance and store it in refrigerator for more than 15 days

Stuffing is ready

Dough is resting for 2 hours
Knead it for a minute
Divide the dough and make smooth balls
Apply oil and Roll the chapati as thin as possible
Heat up a tawa Or a pan
Drizzle some oil and place the chapati
Apply oil and Flip it.
Cook on low to medium flame.

Remove and dip the chapati in water
To drain excess water , place them on a container
Repeat the process after preparing rest of the chapati
Fold and store in a container they will stay moist for 6 to 7 hours
Place the chapati on a plate spread the filling evenly as per your taste
After applying the filling serve immediately
Within 10 min the filling will harden and won't taste good
Roll and press as shown in the video
Suttina holige is ready to serve with ghee.



Music
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