Warm wishes for a very Happy Ugadi to you.
I made a sumptuous lunch on the occasion of Ugadi. Here is all that I made…
And of course
I’m going to share the recipe of all these dishes, starting with Bele Holige.
1.5 cup Maida
1.5 cup Chiroti Rawa ( super fine sooji rawa)
A pinch of salt
1/4 tsp turmeric powder
Lots of oil
Rice flour for dusting
For the filling
2 cups Toor dal
1/2 cup grated coconut
2 cups tightly filled powdered jaggery
A pinch of cardamom powder
And a baking sheet
Now begins the process…
The process consists of three steps –
1. Preparing the outer covering, called kanka
2. Preparing the filling, hoorna
3. Getting the kanka and hoorna together
Keep it covered till used. Now Mr. kanka is ready!
Next, Hoorna. Wash the toor dal and pressure cook it with sufficient water. Dal should not be overcooked. After pressure cooking if you have excess of water left, put the dal through colander and save the water for rasam. My dal cooked just right. No excess water.
I could not take a pic of the next step so will try to explain with words. Right now, your left hand it below and your right hand is above it holding the hoorna, just invert it. Your right hand is below holding the hoorna and your left hand above it. Slowly move the kanka with your right thumb so that it forms a covering over the hoorna. Using your left hand try to cover the maximum part of the hoorna by smoothing the kanka. Now invert it back and cover the remaining part of hoorna with the kanka. So now the kanka is completely covering the hoorna and looks like this. And yes, a picture speaks a thousand words!!