MAVINA KAYEE HOLIGAE/ MANGAI POLI
This tangy spicy holigae / poli was a substitute for Mavinakayee Chitranna / Mangai Sadam because my husband is on an 'off rice diet' since a month. This holigae /poli can be savoured with or without an accompaniment. Topping it with half a spoon of fresh ghee or butter makes it more tasty.
INGREDIENTS FOR THE FILLING
Firm raw mangoes - 2 ( 4 cups when grated )
Green chillies- 6
Chopped coriander - 1 cup
Rice flour - 4 tbsps ( or as required )
Salt - 1 1/2 tsps
Asafoetida - 1 pinch
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
METHOD
1. Grind green chillies with chopped coriander into a smooth paste adding little water.
2.Heat oil in a pan and add mustard seeds.
3. When the mustard seeds splutter add asafoetida and grated mangoes.
4. Saute till the mango gives out a pleasant aroma.
5. Add salt and the ground paste and cook the mixture till the raw smell of chillies disappear.
6. Add the rice flour little by little stirring continuously till the mango mixture comes together into a smooth ball. Use only little quantity of rice flour since it is required only for binding.
7. Switch off flame and set aside the mango filling.( hoorana / poornam )
INGREDIENTS FOR THE HOLIGAE / POLI
1. Wheat flour - 2 cups
2. Maida or plain flour - 1/2 cup
3. Salt - 1 pinch
3. Turmeric powder - 1 pinch
4 .Cooking oil - 2 tbsps.
METHOD
1. Mix the flours, salt and turmeric powder together.
2. Mix oil into the flour mixture.
3. Add water little by little and knead the flour into a soft dough.
4. The dough should become pliable but not sticky.
5. Cover the dough and rest it for at least two hours.
METHOD FOR PREPARING HOLIGAE /POLI
1. Make lime size balls out of the filling and keep aside.
2. Take a ball of dough and flatten it on your palm.
3. Place one ball of filling on the flattened dough and gather the ends to seal it.
4. Place the dough ball with mango filling in between two greased plastic sheets .
5. Placing this on the counter or on a rolling board, flatten the ball into an even holigae/poli as thin as possible using the pressure of your palm over the plastic sheet.
6. Heat a greased tava on low fire and cook the holigae/poli on both sides till golden brown spots appear on both the surfaces.The initial greasing of tava is enoug to cook all the holigaes / polis. Dribbling of oil while cooking is not necessary.
This tangy spicy holigae / poli was a substitute for Mavinakayee Chitranna / Mangai Sadam because my husband is on an 'off rice diet' since a month. This holigae /poli can be savoured with or without an accompaniment. Topping it with half a spoon of fresh ghee or butter makes it more tasty.
INGREDIENTS FOR THE FILLING
Firm raw mangoes - 2 ( 4 cups when grated )
Green chillies- 6
Chopped coriander - 1 cup
Rice flour - 4 tbsps ( or as required )
Salt - 1 1/2 tsps
Asafoetida - 1 pinch
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
METHOD
1. Grind green chillies with chopped coriander into a smooth paste adding little water.
2.Heat oil in a pan and add mustard seeds.
3. When the mustard seeds splutter add asafoetida and grated mangoes.
4. Saute till the mango gives out a pleasant aroma.
5. Add salt and the ground paste and cook the mixture till the raw smell of chillies disappear.
6. Add the rice flour little by little stirring continuously till the mango mixture comes together into a smooth ball. Use only little quantity of rice flour since it is required only for binding.
7. Switch off flame and set aside the mango filling.( hoorana / poornam )
INGREDIENTS FOR THE HOLIGAE / POLI
1. Wheat flour - 2 cups
2. Maida or plain flour - 1/2 cup
3. Salt - 1 pinch
3. Turmeric powder - 1 pinch
4 .Cooking oil - 2 tbsps.
METHOD
1. Mix the flours, salt and turmeric powder together.
2. Mix oil into the flour mixture.
3. Add water little by little and knead the flour into a soft dough.
4. The dough should become pliable but not sticky.
5. Cover the dough and rest it for at least two hours.
METHOD FOR PREPARING HOLIGAE /POLI
1. Make lime size balls out of the filling and keep aside.
2. Take a ball of dough and flatten it on your palm.
3. Place one ball of filling on the flattened dough and gather the ends to seal it.
4. Place the dough ball with mango filling in between two greased plastic sheets .
5. Placing this on the counter or on a rolling board, flatten the ball into an even holigae/poli as thin as possible using the pressure of your palm over the plastic sheet.
6. Heat a greased tava on low fire and cook the holigae/poli on both sides till golden brown spots appear on both the surfaces.The initial greasing of tava is enoug to cook all the holigaes / polis. Dribbling of oil while cooking is not necessary.
Enjoy the Mavinakayee Holigae / Mangai Poli while it is still warm.
