BILI HOLIGE
Servings
10number
Servings
10number
Ingredients
For Stuffing
For Dough
Instructions
Make outer covering : 
  1. Take a wide vessel . Add maida , salt and oil .
  2. Prepare a dough adding required amount of water . Dough should be not too soft or stiff . Should be like chapathi dough . Keep it covered in a damp cloth for 30 minutes
Make Stuffing :
  1. Take a wide pan / kadai .  Heat 1 3/4 cup of water.
  2. Once it starts to boil add cumin seeds,oil and salt.
  3. Keep on sim and slowly add rice flour and keep stirring constantly using a wooden spatula .
  4. Flour will combine to form a lump and switch off the flame.
  5. When the dough is still warm , transfer it into a clean polythene cover . refer note no 4
  6. Knead it nicely to form a very smooth lumpless dough . Stuffing of bili holige is ready .
Make paratha:
  1. Divide stuffing and and outer covering to orangesized balls .
  2. Stuff  the rice flour stuffing in prepared maida outer dough as shown in picture.
  3. Dust some wheat/maida flour and roll them with a rolling pin as thin as possible .
  4. Heat tawa/griddle , Put rolled paratha on hot tawa,.
  5. Once it puffs up drizzle few drops of oil on corners and flip it and cook on other side till done.
  6. Serve hot bili holige with stuffed brinjal / stuffed ridge gourd / veg .kurma / choice of gravy or chutney .
Recipe Notes
  1. If you want you can flavour up the stuffing by adding green chilly + ginger / Palak puree / Methi leaves / coriander leaves etc
  2. Instead of maida , you can make the outer covering all wheat flour or use 1 cup maida n 1 cup wheat flour.
  3. Knead the rice flour stuffing when it is hot / warm only . If you knead after it cools , you will not be able to make a smooth lumpless dough .
  4. Since we are kneading the dough when its hot only , it would be difficult for us to handle the dough bear hands. Thats why we are putting it in polythene cover and knead later .
  5. If you want you can flavour up the stuffing by adding green chilly + ginger / Palak puree / Methi leaves / coriander leaves etc
  6. Instead of maida , you can make the outer covering all wheat flour or use 1 cup maida n 1 cup wheat flour.
  7. Knead the rice flour stuffing when it is hot / warm only . If you knead after it cools , you will not be able to make a smooth lumpless dough .
  8. Since we are kneading the dough when its hot only , it would be difficult for us to handle the dough bear hands. Thats why we are putting it in polythene cover and knead later .

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