Yeradu Dala Holige draws inspiration from the traditional Holige / Obbattu of Karnataka, a festive sweet flatbread commonly prepared during celebrations such as Ugadi.
The name comes from Kannada, where “Yeradu” means two and “Dala” means lentils, highlighting the distinctive use of both chana dal and kala chana in the filling. “Traditionally sweetened with jaggery and flavored with warm spices, holige represents the richness and generosity of festive kitchens in South India. This version builds on that heritage by pairing the classic dal–jaggery stuffing with a topping of roasted nuts, seeds, coconut, and jaggery syrup, bringing a contemporary layered presentation while honoring its traditional roots,” says Anup Gupta, Executive Chef, Taj Lakefront Bhopal.
Here is a recipe of the dish by by Anup Gupta, Executive Chef, Taj Lakefront Bhopal.
Ingredients
For the Inner Stuffed Filling (Dal–Jaggery Filling)
- ¾ cup soaked Bengal gram (chana dal)
- ¼ cup soaked black chickpeas (kala chana)
- ¾ cup grated jaggery
- 2 tablespoons ghee
- 1 tablespoon roasted sesame seed powder
- 1 tablespoon almond powder
- ½ teaspoon cardamom powder
- A pinch of nutmeg powder
- For the Dough
- 1 cup refined flour
- ¼ cup semolina
- ¼ cup whole wheat flour
- 1 tablespoon oil
- A pinch of salt
- Lukewarm milk, as required
For the Nut & Seed Topping Filling
- Almonds, 2 tbsp, roughly chopped
- Pistachios 2 tbsp, roughly chopped
- Cashew nuts, 2 tbsp, roughly chopped
- Walnuts, 1 tbsp, roughly chopped
- Raisins 1 tbsp
Roasted Seeds
- Pumpkin seeds 1 tbsp
- Sesame seeds 1 tbsp
- Sunflower seeds 1 tbsp
Binding Paste
- 6–8 soft dates, deseeded and ground into paste (about ¼ cup paste)
- Honey 1½ tbsp
For Finishing & Plating
- Jaggery syrup 3-4 tbsp (for brushing)
- Freshly grated coconut ¼ cup (for topping)
- Additional roasted dry fruits 2 tbsp (for garnish)
- Ghee or oil for cooking 3-4 tbsp
Method
- Preparing the Dough. In a mixing bowl, combine refined flour, whole wheat flour, semolina, and salt. Add oil and rub it into the flour using your fingers until the mixture resembles coarse crumbs. Gradually add lukewarm milk and knead into a so, smooth dough. Cover and allow the dough to rest for at least 1 hour.
- Preparing the Dal -Jaggery Stuffed Filling. Boil the chana dal until soft, then grind into a smooth paste. Boil the kala chana until tender and lightly crush it to retain some texture. Heat ghee in a pan, add grated jaggery, and allow it to melt completely. Add the ground chana dal and cook on medium heat until the mixture thickens and leaves the sides. Stir in the crushed kala chana, sesame seed powder, almond powder, cardamom powder, and nutmeg. Switch off the heat and allow the filling to cool to room temperature.
- Preparing the Nut and Seed Topping Filling. Dry roast all nuts individually on low heat until aromatic; cool and coarsely chop. Dry roast the seeds until lightly crackling; cool completely. Prepare a smooth paste using dates and honey. Add the roasted nuts and seeds to the paste and fold thoroughly until uniformly combined into a cohesive, textured mixture. Keep aside for final layering.
- Stuffing, cooking & layering the paratha. Divide the rested dough into equal portions. Take one portion, flaten it slightly, and form a small cup shape. Place a spoonful of the dal-jaggery filling in the center. Bring the edges together and seal gently, as done while stuffing a paratha. Roll out carefully into a medium-thick disc. Cook on a preheated tawa over medium-low heat, brushing lightly with ghee, until golden and evenly cooked on both sides.
- Final Assembly (Second Filling & Finish). Once the paratha is cooked, brush the surface lightly with warm jaggery syrup. Spread a thin, even layer of the nut–seed filling on top of the paratha. Sprinkle freshly grated coconut evenly over the surface. Fold the paratha into a half-moon shape and cut it into two equal halves.
- Plating & Presentation. Place a fresh banana leaf or neutral plate base. Arrange the cut half-moon paratha neatly, exposing the layered fillings. Garnish with roasted dry fruits, a light drizzle of jaggery syrup, and scattered fresh coconut for visual contrast.
Serving Suggestion
- Serve pre-plated as described for an elegant dessert presentation.
- Alternatively, freshly grated coconut and jaggery syrup may be served on the side in small bowls, allowing guests to adjust sweetness and texture to preference.
