A traditional South Indian sweet flatbread made with peanuts and jaggery.
In This article Explained an easy, healthy method to prepare Shenga Holige using whole wheat flour instead of maida. The host emphasizes techniques for making the perfect “Hoornu” (peanut stuffing) and rolling the holige so that the filling spreads evenly to the edges without tearing. Notably, this version is prepared without using oil or ghee during the roasting process, making it long-lasting (up to a month).
Ingredients
For the Dough (Kanaka):
Whole Wheat Flour: 1.5 cups
Chiroti Rava (Fine Semolina): 0.5 cup
Salt: To taste
Water: As needed (to form a firm dough)
For the Stuffing (Hoornu):
Peanuts: 2 cups
Jaggery Powder: 1.5 cups
Cardamom Powder: For flavor
Rice Flour: For dusting and rolling
Step-by-Step Instructions
1. Prepare the Dough
Mix the wheat flour, fine rava, and salt in a bowl.
Gradually add water and knead into a firm dough. Do not make it too soft.
Cover and set aside to rest while you prepare the filling.
2. Prepare the Peanut Filling (Hoornu)
Roast the peanuts on medium flame until they are crunchy and well-roasted.
Remove the skin from the peanuts.
Grind the peanuts into a powder in a mixer (do not turn it into a paste).
Add the jaggery powder and cardamom powder to the peanut powder.
Pulse the mixture once or twice in the mixer to ensure the jaggery and peanut powder are perfectly blended.
3. Stuffing and Shaping
Take a small portion of the rested dough and make a smooth ball (pedha).
Flatten the ball slightly and roll it into a small circle using rice flour for dusting.
Place a portion of the peanut-jaggery mixture in the center.
Seal the dough around the filling (similar to a momo or paratha) and pinch off any excess dough from the top.
4. Rolling and Roasting
Gently press the stuffed ball and roll it out into a thin flatbread. Use rice flour to prevent sticking.
Heat a tawa (griddle) and place the holige on it.
Roast on both sides until golden brown spots appear.
Note: The roasting without oil/ghee for better shelf life, though you can add ghee when serving.
Tips
Shelf Life: These can be stored for up to a month. Just reheat them before serving.
Serving Suggestion: Serve hot with a dollop of ghee for the best taste.
Texture: Ensure the peanut powder is fine but not oily to keep the stuffing manageable.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.