Carrot Holige & Chickpea Kadubu

**Author - Alee Venkatesh **
2013 Gowri Festival & Ganesha Chaturthi Greetings to all my readers







CARROT HOLIGE


Ingredients & Method for making Dough


Serves : approximately 5-6 pieces of Holige
  • 1/2 cup each of wheat & maida flours
  • pinch of salt
  • pinch of turmeric powder
  • 2 tsp. oil 
  • water as needed
  • Extra flour for dusting
In a large bowl, add the above ingredients and prepare smooth dough and allow this dough to rest for 30-40 minutes

Ingredients  & Method for the carrot filling
  • 4 cooked carrots & grinded into coarse texture (don't add water while grinding)
  • sugar to taste
  • 2 tsp ghee (clarified butter)
  • 1/2 tsp. powdered cardamom
  • 1/4 cup each of powdered almond & coconut powder
  • 2 tsp - corn flour
Heat ghee in a pan, melt sugar, add other filling ingredients one by one, keep mixing (on a low flame) until the mixture start to leave sides of the pan and form into a big mass.  Remove from heat and allow it to cool. 





 For making Carrot Holige - Roll prepared dough into small circles, fill with carrot mixture, close all sides and roll again into a big circle. Roast both sides by applying little bit of ghee on a preheated pan.  Serve hot with warmed milk and melted ghee on top.



CHICKPEA KADUBU



Ingredients & Method for making Dough

Serves: approximately 6-8 pieces of Kadubu
  • 1/2 cup plain flour
  • 1/4 cup fine semolina
  • 1 tsp. rice flour
  • 2 tsp. oil
  • pinch of salt 
  • Oil for deep-frying kadubus 
  • Extra flour for dusting


In a large bowl, add the above ingredients (except oil for deep-frying kadubus) and prepare smooth dough and allow this dough to rest for about 45 minutes

Ingredients  & Method for chickpea filling
  • 1/2 cup washed, soaked and cooked white chickpeas (grinded without water into coarse texture)
  • 1/4 cup grated dry coconut
  • 1/2 tsp. cardamom powder
  • 2 tsp. ghee
  • Jaggery powder to taste 
In a pan, heat ghee, melt jaggery, add other ingredients and cook on a slow heat until the mixture start to leave sides of the pan and form into a big mass.  Remove from heat and allow it to cool.
 
 
For making Chickpea Kadubu -  Roll prepared dough into small circles, fill with chickpea mixture and close sides to form a semi-circle shape and press this using the kadubu maker (as shown in the picture).  Deep fry this until golden brown and serve hot or warm.