Ellu Holige is a sweet flatbread made with Sesame, jaggery filling stuffed in a Maida flatbread. It is another variant of the Puran Poli where the stuffing is normally chana dal.
While Ellu Holige or Til Poli is quite popular in the southern states, I chose to use this version as I wasn’t able to find a proper E and this Ellu Holige, a popular Udupi dish suited the requirement.
I was particular about getting recipes from all Indian States when I wasn’t able to follow this rule, I wanted to make sure that I at least try different regions in a state. So this one is popular in the Udupi Cuisine and I was very happy to use this.
This was one of those alphabets for which I couldn’t find multiple options. I approached the set with going by the ingredients and I targetted Til in the beginning since I couldn’t find anything else, I settled with it. The Til Poli turned out so good, I mostly make Dal Poli and sometimes coconut poli. So this version of til and coconut was a good choice.
E was Ellu Holige in the A to Z Flatbreads and More, where I am doing AtoZ Indian Flatbreads. If you want to what’s E in AtoZ Dosa Varieties, check out.
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Step by Step Pictures for making Ellu Holige
Ellu Holige | Til Poli from Udupi
For the Outer Layer
- 1 cup Semolina / Rava
- 1/4 cup All Purpose Flour / Maida
- A Pinch Turmeric Powder
- 2 tsp Ghee
- A Pinch Salt
- Water as required
For the Filling
- 3/4 cup Sesame / Til / Ellu
- 3/4 cup Jaggery
- 1/2 cup Coconut
- A Pinch Cardamoms
How to make Ellu Holige
- Take all the ingredients to need for the outer layer and knead to a soft dough.
- Keep it aside with a damp cloth covered.
For the Filling
- Dry roast the til till well roasted.
- Melt the jaggery and remove scrum. Add grated coconut and make a paste.
- Grind the til to a powder, add this to the coconut mix. Combine everything well.
- Make small balls.
Assembling the Poli
- Divide the dough into equal balls.
- Stuff this with the filling and cook on a hot tawa on both sides with oil/ghee.