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Thursday, February 11, 2016

Kayi Holige / Coconut Puran Poli





Kayi holige is an Indian sweet dish prepared using a sweet filling inside a flour dough. They are thinly rolled out and cooked on a hot griddle with ghee. This dish is also called as Puran Poli, Obattu, bobbatlu or holige. Commonly a filling of Bengal gram is been prepared for stuffing. This is the recipe of kayi holige, where kayi means coconut and holige is a sweet pan cake in kannada. This is another type of holige prepared from coconut jaggery stuffing which is served  at the end of meal during the festive season.
You can check recipe of Holige prepared with Bengal gram stuffing in my blog post.

Preparation Time   : 30 min
Cooking Time         : 30 min
Dough resting time: 3 Hours
Makes                      : 12 Holige

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
All Purpose Flour/Maida
सभी उद्देश्य आटा / मेडा
1 Cup
Chiroti Rava or Wheat Flour
रवा या गेहूं का आटा
2 tbsp
Coconut Oil
नारियल का तेल
2 tbsp
Turmeric Powder
हल्दी पाउडर
¼ tsp
Water
पानी
To knead the dough
For the Filling :
Grated Coconut
किसा हुआ नारियल
2 Cup
Jaggery
गुड
1.5 Cup
Cardamom Powder
इलायची पाउडर
½ tsp
Ghee
घी
For greasing the griddle
Water
पानी
2 tbsp


Preparations:

Preparing the Dough :

1)In a bowl add all purpose flour, chiroti rava or wheat flour and turmeric powder and combine well.
Take a water and pour little by little to knead the dough. The dough should be of chapathi dough consistency.



2)Add half table spoon of oil and knead the dough for about 3 minutes. Again add another half table spoon of oil and knead the dough for few more minutes. This is the very important step in preparation of dough.
3)Collect the dough together and position it in center. Pour another table spoon of oil on top and keep it aside for 2 to 3 hours.



Preparing the Filling :

1)Using a blender grind the grated coconut without adding water to a fine consistency.



2)Heat a kadai add water and jaggery and allow it to melt. It will start frothing in very few minutes.



3)Keep stirring until you get slightly thick consistency syrup. Check the consistency of the syrup by adding a drop of it in a bowl of water. The syrup should not dissolve.
4)Add ground coconut and mix it well. Cook till its moisture goes off, thick enough to hold in hands and make balls.



5)Turn off the flame and allow it to cool completely.


Making the Holige :

1)After three hours from rest knead the dough again and make a lemon size balls. With the measurements given above you can prepare 12 holige’s.
2)Similarly take a lemon size filling in to your hand and give it a round shape.



3)Take a dough ball and roll it to get small circle. Place one of the filling and gently cover with the edges. It should be fully covered with the dough.



4)Now dusting enough all purpose flour roll gently till you get a medium circle. Place the rolled holige on the hot griddle which is greased with ghee in a medium flame and cook both the sides evenly.



5)Similarly repeat the procedure for remaining dough and filling and make holige’s.  You can store these holige’s for 2 to 3 days in a room temperature.
6)Serve holige’s with the topping of ghee at the end of meal.



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