Holles or Idiyos are rice dumplings stuffed with coconut and jaggery. It is a traditional coastal delicacy in the states of Goa, Mangalore etc.
So here we have a recipe which is rarely made in the cities and hence took a chance to feature it on my Blog for the Concept of the month – LOST RECIPES.
So let’s take a step-by-step look at this lovely recipe.
HOLLES OR IDIYOS (Traditional Delicacy)
Ingredients:
- 3 cups – red rice (soaked and ground with very little water)
- 2 cups freshly grated coconut
- 1 cup jaggery grated
- 20 jackfruit leaves
- A pinch of salt
- Few toothpicks
Method:
- Soak and grind the red rice. Add a pinch of salt while grinding. Combine well the freshly grated coconut and grated jaggery and keep aside.
- Now ensure the jackfruit leaves are thoroughly washed and wiped with a clean cloth. Prepare the idiyos as shown in the video, stuff with coconut and jaggery and keep to steam for around 20-25 minutes in a steamer.
- Serve hot with some drizzle of ghee. They are really delectable.
Mrs. Jacinta Mendonsa who is the mum of my sister-in-law has quite a few fond memories of this preparation.
She was so enthusiastically showing all of us how to prepare this for my blog.
I am so thankful to her.
While we all got pretty involved with her to make these idiyos, she also narrated to us the stories of her childhood.
She mentioned that back in those days these dumplings were prepared during Christmas time. The leaves used to be plucked from the jackfruit trees which were growing plenty in their own backyard.
After thoroughly washing them they used to be made into idiyos as they call them in Mangalore or Holles in Goa (meaning cones). The entire family used to sit around having a nice chatter and laugh whilst to make these.
They are steamed in the huge vessel called Kopro in Konkani.
These are steamed Holles or Idiyos – ready to be relished.
The best part of this post is when you see the third generation taking a keen interest in what goes into making the idiyos. That’s the whole idea of the blog – to Ultimately Revive the Senses and also help the legacy of great food live on.
Joshua Fernandes is my 10-year-old nephew (you can see him in the pics) who relished the dish and we could see him popping another one in his mouth happily.
