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kayi -hollige-obbattu
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Kayi Holige Recipe

Kayi Holige is Indian sweetened flat bread with coconut and jaggery filling flavored with cardamom powder , served with clarified butter.
Course Main Course
Cuisine Andhra, Karnataka, Maharstarian, South India
Keyword Festivals, Ganesha Chaturthi, Sweets
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 makes
Calories 189kcal
Author Muktha H S

Ingredients

For Filling

  • 4 cups fresh coconut
  • 5 cardamom pods
  • 1 small piece dry ginger
  • 2- 2.5 cups Organic jaggery powder
  • 1 tablespoon Ghee/ Clarified butter
  • 1 tablespoon Poppy seeds
  • Pinch of salt
  • 1 tablespoon Rice flour

For Cover

  • 3 Cup Wholewheat flour
  • ½ Cup Fine semolina / Sooji Rava
  • ¼ teaspoon salt
  • ½ teaspoon turmeric powder
  • Water to knead dough

Other ingredients

  • Extra ghee as required to roast puran poli

Instructions

For outer covering

  • Mix whole wheat flour, semolina , clarified butter and salt together.
  • Add water part by part and knead dough to make smooth but firm dough.
  • Grease dough with 1 tablespoon of ghee , cover with damp cloth and set aside for 30 minutes.

For filling

  • Into a blender add coconut , cardamom pods, dry ginger and blend. Alternatively you can use finely grated coconut and add cardamom powder.
  • In a thick botton pan , heat 1 tablespoon of ghee/ clarified butter.
  • Add 1 tablespoon of poppy seeds and fry until it start to splutter.
  • Now add in coconut and roast on medium heat until moisture of coconut goes off, it takes about 4 to 5 minutes.
  • Add powdered jaggery and mix well.
  • Cook on low heat ,jaggery melts completely and starts to bubble.
  • Now when bubbles reduces completely , mix well everything. It will be sticky and slightly hard with still moisture within it.
  • Now turn off the heat , add pinch of salt and rice flour.
  • Mix well everything, rice flour absorbs the moisture but keeps the mixture soft without turning it hard.
  • Allow to cool completely.
  • When its completely cool , make small balls . The mixture should be dry but should be able to hold the shape.

For rolling

  • Now after 30 minutes, pinch dough and make 19-20 balls.
  • Roll dough ball into thin 2.5 to 3 inch disc.
  • Place the coconut jaggery filling at centre and bring the corners together to centre.
  • Gently press and flatten the dough.
  • Dust some flour and roll dough into medium sized paratha of 5 to 6 inch diameter

For roasting

  • Heat iron tawa / griddle. Regulate heat to medium high temperature.
  • Place rolled poli on to tava and drizzle some ghee .
  • When upper surface looks dry , flip and cook on other side.
  • Drizzle some ghee and gently press and cook.
  • If there are no cracks while rolling holige/ poli , it will start to puff up .
  • Remove from heat , drizzle some ghee and serve hot.

Video

Nutrition

Calories: 189kcal