Wednesday, July 18, 2018

Mavina Hannina Holige/Mambazha Poli - Sweet Mango Flat Bread

MAVINA HANNINA HOLIGE/ MAMBAZHA POLI
Mango season has come and gone. But the taste buds still crave for the sweetness of mangoes and mango recipes. I decided to try out Mavina Hannina Holige when a friend of mine posted the picture of the same in Face book. When I requested her for the recipe she was kind enough to oblige. I slightly tweaked her recipe to my convenience and prepared the Holige/Poli which was utterly enjoyed and appreciated by my family. 


INGREDIENTS TO PREPARE MAVINA HANNINA HOORANA /  MAMBAZHA POORNAM 
Sweet and ripe mango pulp - 1 cup
Fine Semolina - 1 cup
Powdered jaggery - 1/2 cup
Ghee - 2 tbsps
Powdered cardamom - 1 pinch (Optional)
METHOD
1. Dry roast semolina till you get a pleasant aroma.
2. Boil 1 1/2 cups of water, add the roasted semolina and cook till it slightly thickens.
3. Stir in the mango pulp and keep cooking.


4. Add powdered jaggery and stir and cook till all the ingredients blend into a smooth mass.


5. Mix in ghee and switch off flame.
INGREDIENTS FOR THE OUTER COVERING (KANAKA)/ MEL MAAVU
Plain flour/ Maida - 1 cup
Salt - 1 pinch
Turmeric powder - 1 pinch
Sesame oil - 2 to 3 tbsps
METHOD
1. Mix flour, salt and turmeric powder together.
2. Add water little by little and knead into a soft and elastic dough.
3. Add sesame oil and knead well.
4. Cover and keep it for at least three hours. I had left the dough to soak overnight so that it becomes more pliable and spreadable.
TO MAKE THE MAVINA HANNINA HOLIGE/ MAMBAZHA POLI
1. Take a ball of dough, flatten it a little and place a ball of the Mavina Hannina Hoorana/ Mambazha Poornam in the center.


2. Pull the edges over the Hoorana / Poornam and seal the stuffing inside.
3. Place the dough with filling on a greased banana leaf or on a piece of aluminium foil and pat it into a thin Holige/Poli.


4. Invert the leaf on a greased and heated tava so that the Holige/Poli sits flat on the tava.


5. Gently remove the leaf/foil and allow the Holige/Poli to cook on low flame.
6. The Holige/Poli will cook in its own oil and no extra dribbling of oil is needed.
7. Flip and cook for two more minutes.


8. Remove from tava when dark brown spots appear on both sides.


Enjoy the flavoursome Mavina Hannina Holige/Mambazha Poli with ghee or hot milk.

1 Post your Comments:

Cohan Fulford said...

Looks delicious!