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Photo of Village Style Channa Dal Holige by Rajeshwari Shyam Bhat at BetterButter
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Village Style Channa Dal Holige

Jul-17-2018
Rajeshwari Shyam Bhat
45 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Village Style Channa Dal Holige RECIPE

Village style channa dal holige is so tasty and healthy with less oil content. Here the people are using grinding stone and bio piece of arecanut shredded leaf plate to mix and grind smoothly.

Recipe Tags

  • Dessert
  • Healthy

Ingredients Serving: 5

  1. Channa dal 200 gms
  2. Sugar 200 gms
  3. Water 1/2 ltr
  4. Cardamom seeds 1 tsp
  5. Rock salt 1/8 tsp
  6. All-purpose flour 250 gms
  7. Coconut oil 1/4 cup

Instructions

  1. SEIVE THE ALL-PURPOSE FLOUR
  2. TAKE 150 GMS OF ALL-PURPOSE FLOUR
  3. ADD SALT A PINCH, WATER 1 CUP, MAKE A DENT IN THE CENTER
  4. MIX WELL AND DO KANAKA, KNEAD WELL BY USING PALM TO AVOID LUMPS
  5. ADD 4-5 TSP OF COCONUT OIL, KNEAD WELL, IT MUST BE STICKY AND SOFTER THAN CHAPATHI DOUGH
  6. COVER AND KEEP ASIDE FOR 30-40 MINUTES
  7. HEAT HALF LTR OF WATER
  8. CHANNA DAL 200 GMS
  9. CLEANLY WASH 3-4 TIMES
  10. ADD IN BOILING WATER
  11. STIR ONCE, ALLOW IT TO BOIL IN HIGH FLAME
  12. BRING IT TO BOIL FINELY
  13. REMOVE THE COLLECTIVE FOAM
  14. STIR IN OFTEN, COVER A LID AND CONTINUE COOKING IN LOW FLAME
  15. IN THE MEANTIME CLEANLY WASH GRINDING STONE
  16. REMOVE THE WATER, CLEAN IN DRY CLOTH, LET IT DRAIN COMPLETELY
  17. CHECK THE COOKNESS, IF NOT COOKED CONTINUE COOKING
  18. CHECK THE COOKNESS, COOK TILL BLOSSOM AND NOT MUSHY
  19. IT IS MASHABLE BY HANDS AND STAY IN SHAPE
  20. DRAIN OFF WATER COMPLETELY
  21. STORCH DRAINED CHANNA DAL
  22. ADD SAME QUANTITY SUGAR
  23. MIX TILL THE DISSOLVE OF SUGAR
  24. TOSS CARDAMOM SEEDS
  25. ROCK SALT
  26. STIR CONTINUOUSLY UNTIL THICKNESS
  27. TRANSFER INTO GRINDING STONE
  28. START GRINDING WITHOUT ADDING WATER
  29. GRIND IN HOT BY MIXING WITH THE HELP OF BIO PIECE OF ARACONUT SHREDDED LEAF PLATE
  30. GRIND TILL SMOOTH, IT SHOULD COME TO BALL SHAPE
  31. CLEARLY COLLECT THE DAL DOUGH, TRANSFER INTO A BOWL OR VESSEL
  32. MAKE LEMON SIZED BALLS
  33. OPEN THE LID, APPLY OIL TO OUR PALM
  34. JUST PULL OUT BIG LEMON SIZED BALLS FROM KANAKA BY USING THUMB FINGER MAIN AND REMAINING TO SUPPORT
  35. TAKE KANAKA, PRESS IT'S ONE SIDE IN FLOUR, STUFF THE DOUGH BALL BY ENLARGING THE KANAKA
  36. COVER AND SEAL IT SMOOTHLY
  37. KEEP READY ALL
  38. APPLY FLOUR GENEROUSLY, DUST FLOUR ON ROLLING TABLE
  39. ROLL IT IN OVAL SHAPE, AS THIN AS POSSIBLE
  40. REMOVE IT
  41. TRANSFER INTO HOT TAWA
  42. FLIP AND COOK IN MEDIUM FLAME
  43. COOK UNTIL BUBBLES HERE AND THERE OR TILL GOLDEN BROWN HERE AND THERE, REMOVE AND SERVE IN HOT

Reviews (1)  

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Hema Mallik
Jul-18-2018
Hema Mallik   Jul-18-2018

Thanks for sharing this recipe.

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