Mango Seekarane

Procedure for making Hittina Holige/ Rice flour stuffed paratha/ Mango Seekarane

• Firstly, take a mixing bowl and add Maida or plain flour in it. Add half tea spoon of salt and one tea spoon of oil. Mix well and knead a soft dough by adding water accordingly. 
• Apply oil and cover the dough with lid. Rest the dough for an hour.

• In a pan or kadai add two bowls of water and bring it to boil. Add two spoons of oil and one spoon of salt. 
• Turn the flame to medium and add two bowls of rice flour slowly in boiling water. Sirt continuously and break the lumps.
• Cover the lid and cook it for five minutes on low flame.
• After five minutes turn off the stove and remove the cooked rice flour in a kneading plate.
• Apply oil or water to your hands and knead the stuffing still it is warm.
• Knead properly and make a soft stuffing.

Making Hittina Holige

• Take a small ball out of maida dough and make it flat by hand.
• Place the ball of the rice flour stuffing (Almost double the size of the maida dough) on it.
• Cover with the maida dough and make a big ball.
• Take a sheet of butter paper or aluminum foil and apply oil on it.
• Place the stuffed dough ball and press it in the form of a holige or paratha.
• Heat the tawa and place the pressed holige along with butter paper or foil upside down.
• Let it cook for one or two minutes on medium flame and then remove the paper or foil slowly.
• Flip the holige and roast the other side also.
• No need to apply oil.
• Flip the holige again and roast evenly on both sides.
• Serve hot with Mango Seekarane and ghee.

Making Mango Seekarane

• Wash the mangoes in water and pat them dry.
• Take big utensil for removing mango pulp.
• In a small bowl pinch out the tip and initial mango juice.
• Press mangoes to make them soft.
• Remove the pulp along with the seed from all the mangoes in the big utensil.
• Scrape the remaining pulp from the mango skin with a spoon.
• Squeeze out the pulp from the seed one by one.
• Wash the seeds with milk to extract all the pulp from the seed.
• Add the milk to the extracted mango pulp.
• Add one bowl of crushed or grated jaggery. Check the sweetness of mango before adding jaggery. So that you can adjust the amount of jaggery to be added.
• Add half tea spoon of salt and cardamom powder and mix well.
• Mango Seekarane is ready to serve. Refrigerate if you like.

Hittina Holige/ Rice flour stuffed paratha/ Mango Seekarane in step by step photos.

Roasting-Holige

Making of Mango Seekarane

1. Make the maida dough very soft other wise you cannot pat the holige evenly. And it becomes difficult to spared the stuffing evenly.  
2. Knead the rice flour stuffing very soft without lumps. Add very little water and knead again if it becomes dry.
3. Check the sweetness of mangoes and then add jaggery according to the requirement.
4. If possible serve the Holige hot, it doesn’t taste the same after cooling.
5. If you want to roll the holige, then make the dough tight like making chapatis.
6. Instead of maida , you can make the outer covering all wheat flour or use one cup maida and  one cup wheat flour.
7. Knead the rice flour stuffing when it is hot / warm only. If you knead after it cool, you will not be able to make a smooth dough.
8. You can make the stuffing by adding green chilly, ginger, Palak puree / Methi leaves / coriander leaves etc. to make spicy parathas.