Holige  is a very traditional and equally popular sweet dish in Karnataka. It  is also popular by its synonym obbattu in some parts of Karnataka. Holige comes in multiple variations and combinations based on the filling that is used say, bele obbattu (lentil filling), kayi obbattu (coconut filling), khajoor obbattu (dates filling), kobbari obbattu (dry coconut filling), sakkare holige (sugar based filling),  bili holige (rice flour based filling) and the list goes. So I decided that I  prepare whole wheat flour based holige with veggie filling   and call the same tarakari holige/obbattu.
This vegetable holige is packed with nutrition and healthy. Could be served for brunch, lunch, parties is ideal for tiffin box - for school and travel. Served hot with ghee, curd, pickle it tastes great. 

So let us get started.
  • Ease - Easy but elaborate
  • Preparation time - 1/2  hour
  • Cooking time - 1 hour
  • About 6 -8 holige

For the dough (kanaka)
  • Wheat flour - 250 gms
  • Turmeric powder - 2  pinches
  • Ajwain (caraway)  - 1/2 tea spoon
  • Salt -to taste
  • Oil - 100 ml
For filling
  • Potato - 2 medium sized
  • Carrot - 1 big grated
  • Capsicum - 1 big shredded
  • Coriander - finely chopped - 1 cup
  • Kasuri methi - 2 spoons
  • Ginger garlic paste - 2 spoons (only ginger for satvik)
  • Chilly powder - 3/4 - 1 tea spoon
  • Jeera powder - 1/2 spoon
  • Coriander powder - 1 spoon
  • Salt - to taste
 In a wide bowl mix flour, ajwain, turmeric, salt , two - three spoons of oil and prepare  a soft dough by adding water gradually little by little. Keep aside for half an hour ( till filling is readied)

Smear a thin coat of oil (1/2 spoon) to avoid formation of crust. Cover the dough with a moist cloth to prevent drying. (remember not  too a wet cloth)

Preparation of filling (hoorana)
  • Boil and peel potatoes, grate carrots and shred capsicum
  • Heat two spoonfuls of oil in a kadai add jeera powder, coriander powder and chilli powder then ginger garlic paste, capsicum and saute till capsicum is soft and water evaporates. Add grated carrots and saute for two minutes. Add kasuri methi and salt to taste. Add mashed potatoes and mix well and let the veggie mix cool.

Making of Holige
  • Knead the dough thoroughly.
  • Take a lemon sized dough into the left palm and form a cup with the dough.
  • Fill the cup with veggie filling as shown.
  • Pull the dough from all sides and cover as shown.
  • Flatten the Filled dough and roll gently on a rolling board using a rolling pin
  • Roast the holige on a greased skillet on medium flame. Drizzle oil or ghee if necessary while roasting

  • Broccoli, cabbage, spinach, cauliflower may be used for filling
  • Do not use tomatoes and onions as they contain water and the filling will be soggy
  • Try using sweet potato, tapioca, pumpkin instead of potatoes (help in binding)