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

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kayi holige recipe | coconut puran poli | kayi obbattu | kobbari obbattu recipe with detailed photo recipe. coconut poli is an authentic festival recipe of karnataka.
kayi holigekayi holige recipe | coconut puran poli | kayi obbattu | kobbari obbattu recipe with step by step photo recipe. coconut obbattu or most commonly known as coconut poli is an sweet recipe prepared during festival like ganesh chauthi and nagara panchami. kobbari obbattu is prepared mainly using grated coconut and jaggery. this recipe is prepared and shared by grandma – janaki doddamma. many many thanks to her.

in karnataka we refer this as holige. however, it is known with different names across india. in maharashtra it is known with a different name – puran polis. but according to me, kayi holige is very authentic to karnataka cuisine. the difference between kobbari obbattu and traditional polis is the stuffing. in this puran is made of coconut and jaggery compared to the dal and jaggery stuffing.

kayi holige

out of all the other obbattu’s recipes, i personally prefer and love kayi holige recipe. i use to just wait for ganesh chauthi every year to have coconut poli. even today, whenever i visit my hometown, i request my doddamma to prepare this recipe without any occasions.

you can also check my other simple sweet recipes like dry fruits laddukaju katli recipebesan laddo, chocolate mug cake, mango rasayana, gulab jamun, sheer khorma recipe and especially milk powder doodh peda. also, check out my other traditional south indian recipes like kotte kadubu, heere kai dose, neer dose and jolada rotti recipe.

kayi obbattu | kayi holige | coconut poli | kobbari obbattu recipe card

5.0 from 3 reviews
kayi holige | coconut poli | kayi obbattu | kobbari obbattu
 
Prep time
Cook time
Total time
 
easy kayi holige | coconut poli | kayi obbattu | kobbari obbattu
Author:
Recipe type: sweet
Cuisine: south indian
Serves: 18-20
Ingredients
Ingredients for hoorna or puran
  • 2 cup fresh grated coconut
  • 1 and ½ cup jaggery
  • few grounded cardamom or yelakki
Ingredients for holige or poli
  • 2 cup maida or plain flour
  • 3 tbspof til oil or sesame oil
  • rice flour for rolling
  • 1 tsp turmeric
Instructions ( 1 cup =255 ml)
for kayi holige dough
  1. in a bowl, take sieved all purpose flour (maida) and turmeric powder.
  2. add water little by little to form a pliable dough.
  3. add 3 tbsp of til oil and kneed it well. knead it well to form smooth dough. once done keep it aside
for kayi holige puran
  1. take 2 cups of freshly grated coconut and ground the grated coconut in the mixer grinder and keep it aside.
  2. in a heavy bottom pan add jaggery.
  3. and ½ cup of water into the kadai. jaggery dissolves in water and you can see the froth. keep stirring until you get the thick syrup consistency.
  4. now add grounded coconut into the jaggery syrup. stir it well to form a thick paste. switch off the flame. coconut puran is ready for stuffing. make sure your hoorna or pooran is thick in consistency and can easily form balls.
  5. now add cardamom powder to the hoorna / puran and give a final mix.
  6. remove the hoorna in a wide bowl and allow it cool for some time.
  7. make small balls from coconut hoorna and keep it ready for stuffing.
for preparing coconut poli
  1. with prepared dough, make some small balls as shown below.
  2. now take one ball and flatten them with your fingers placing on your hand.
  3. place the jaggery stuffing in the centre.
  4. take the edge and start pleating to cover the stuffing.
  5. when the dough covers puran completely, seal it on top.
  6. dust enough rice flour, roll it very slowly.
  7. roll it in to medium thickness. heat the skillet and transfer the rolled puran on to skillet carefully.
  8. in medium flame, let it cook adding 4 drops of til oil.
  9. when small bubbles form, just flip it over to cook the other side. remove when it is cooked.
  10. your coconut poli is ready. serve it with hot ghee.


coconut poli | kayi holige | kayi obbattu | kobbari obbattu photos recipe:

for kayi holige dough

  1. in a bowl, take sieved all purpose flour (maida) and turmeric powder.
    kayi holige
  2. add water little by little to form a pliable dough.
    kayi holige
  3. add 3 tbsp of til oil and kneed it well. knead it well to form smooth dough. once done keep it aside and
    kayi holige

for kayi holige puran

  1. take 2 cups of freshly grated coconut and ground the grated coconut in the mixer grinder and keep it aside.
    kayi holige
  2. in a heavy bottom pan add jaggery.
    kayi holige
  3. and ½ cup of water into the kadai. jaggery dissolves in water and you can see the froth. keep stirring until you get the thick syrup consistency.
    kayi holige
  4. now add grounded coconut into the jaggery syrup. stir it well to form a thick paste. switch off the flame. coconut puran is ready for stuffing. make sure your hoorna or pooran is thick in consistency and can easily form balls.
    kayi holige
  5. now add cardamom powder to the hoorna / puran and give a final mix.
    kayi holige
  6. remove the hoorna in a wide bowl and allow it cool for some time.
    kayi holige
  7. make small balls from coconut hoorna and keep it ready for stuffing.
    kayi holige

for preparing coconut poli

  1. with prepared dough, make some small balls as shown below.
    kayi holige
  2. now take one ball and flatten them with your fingers placing on your hand.
    kayi holige
  3. place the jaggery stuffing in the centre.
    kayi holige
  4. take the edge and start pleating to cover the stuffing.
    kayi holige
  5. when the dough covers puran completely, seal it on top.
    kobbari obbattu
  6. dust enough rice flour, roll it very slowly.
    kayi obbattu
  7. roll it in to medium thickness. heat the skillet and transfer the rolled puran on to skillet carefully.
  8. in medium flame, let it cook adding 4 drops of til oil.
    kayi holige
  9. when small bubbles form, just flip it over to cook the other side. remove when it is cooked.
    coconut poli
  10. your coconut poli is ready. serve it with hot ghee.
    kayi holige


notes:

  • you can store these polis for two to three days without refrigeration.
  • do not dust the dough with plain flour, instead use corn flour.
  • add til or sesame oil while kneading. this enhances the taste of coconut poli.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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