kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli

Ingredients

• 3 cup maida / plain flour
• ¼ tsp turmeric
• water, for kneading
• 4 tbsp sesame oil
• 2 cup jaggery / gud
• 4 cup coconut, grated & grinded
• ½ cup water
• ½ tsp cardamom powder
• 1 tsp ghee / clarified butter

Steps

1. firstly, in a large bowl take 3 cup maida and ¼ tsp turmeric. mix well.
2. now add water and start to knead the dough.
3. add water as required forming a sticky dough.
4. continue to kenad for 10 minutes or until the dough turns soft.
5. also add 2 tbsp sesame oil and knead for a minute.
6. now pour 2 tbsp of sesame oil and soak the dough for 40 minutes. keep aside.
7. firstly, in a large kadai take 2 cup jagger and ½ cup water.
8. stir until the jaggery melts completely.
9. boil for 5 minutes or until a softball jaggery syrup consistency is attained.
10. now add 4 cup of coconut. make sure to grind the grated coconut without adding any water.
11. mix well and continue to cook for another 5 minutes.
12. cook until the mixture holds the shape.
13. transfer to a bowl and cool the mixture completely. keep aside.
14. grease the banana leaf with oil and pinch a ball sized dough.
15. press and flatten slightly.
16. now take a ball sized coconut mixture and place in the centre.
17. pull the sides and stuff in securely.
18. now place it on the banana leaf, and start to press gently.
19. spread it outwards making sure the hoorna (puran) is distributed uniformly.
20. grease the tawa and place the holige.
21. peel gently, making sure not to damage.
22. cook on medium flame until the base is cooked well.
23. flip over and spread ½ tsp oil.
24. cook on both sides until slight caramel spots appear.
25. finally, fold half and kayi obbattu is ready to serve.
26. firstly, grease the baking paper with oil and place a ball sized dough.
27. press and flatten slightly.
28. now take a ball sized coconut mixture and place in the centre.
29. pull the sides and stuff in securely.
30. now place it on the baking paper, and start to press gently.
31. using a rolling pin, spread it outwards making sure the hoorna (puran) is distributed uniformly.
32. grease the tawa and place the holige.
33. peel gently, making sure not to damage.
34. cook on medium flame until the base is cooked well.
35. flip over and spread ½ tsp oil.
36. cook on both sides until slight caramel spots appear.
37. finally, fold half and kayi holige is ready to serve.