Holige

Wash and pressure cook the chana dal with enough water for 2 whistles until soft but not mushy. Drain completely.

In a pan, combine the cooked chana dal and grated jaggery over medium heat. Cook, stirring continuously, until the jaggery melts and the mixture comes together into a thick, dry mass (obbattu filling). Add cardamom powder and nutmeg. Cool completely.

Divide the filling into 8 equal balls. Set aside.

Make the dough: combine maida, turmeric, salt, and oil. Gradually add water and knead into a very soft, pliable dough. The dough should be softer than chapati dough. Rest for 30 minutes covered with a damp cloth.

Divide the dough into 8 equal balls. Flatten each ball on a greased surface, place a filling ball in the center, and bring the dough edges together to seal completely.

Gently flatten the stuffed ball with your palm, then roll out carefully into a thin disc (about 20 cm diameter) using a rolling pin. Roll gently to avoid tearing.

Heat a tawa (griddle) over medium heat. Place the holige on the tawa and cook for 1–2 minutes until light brown spots appear.

Flip and cook the other side. Apply ghee generously on both sides while cooking.

Cook until both sides are golden with brown spots and the holige is cooked through.

Serve hot with a generous drizzle of ghee and a glass of warm milk or payasam.