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

this post is also available in ಕನ್ನಡ (Kannada)

kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli with detailed photo and video recipe. a traditional and classical south indian dessert recipe made with coconut, jaggery and plain flour. unlike other traditional poli recipes, the stuffing is made with coconut and jaggery and does not use any lentil. it is typically made and served as part of the meal during festival celebrations and occasions.
kayi holige recipekayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli with step by step photo and video recipe. poli recipes are very common in south india and also some part of western india. it is generally made with lentil and jaggery combination with different types of flours coating. yet there are other variations to this simple indian sweet and one such variation is from karnataka known as kayi holige recipe.

i believe puran poli is a known recipe to many as it is quite popularly made and served during festival season. however, a similar kind of variation is made in south india, particularly in karnataka with coconut and jaggery stuffing. the traditional puran poli is made with lentil and jaggery stuffing which makes it similar to sweetened dal paratha. but due to the coconut and jaggery stuffing, the poli ends up with caramelised texture. in addition, the outer layer is thin and transparent and hence you feel eating just the stuffing without any flour taste. to achieve the thin rubbery texture, i have used plain flour dough soaked in sesame oil. dipping in oil helps to easily stretch the dough and also shape the holige.

naariyal puran poli

furthermore, some more tips, suggestions and variations to naariyal puran poli. firstly, the traditional kayi obbattu is made with maida or plain flour, but there are other healthy variants too. you may also use fine semolina, chirotti rava, maida and wheat flour combination or just wheat flour. secondly, while shaping the poli, try to tap it as thin as possible. basically, the layering has to be transparent with puran visible while frying. lastly, it is best when served hot with a generous scoop of ghee on top it. also, you can store it in an airtight container for longer shelf life.

finally, i request you to check my other detailed indian sweet recipes collection with this post of kayi holige recipe. it mainly includes my other traditional indian sweets like kayi holige, holige, puran poli, paal poli, kobbari laddu, narali bhat, mango burfi, coconut burfi, coconut barfi with milkmaid, coconut ladoo. further to these i would also like to mention my other recipe categories like,

kayi holige video recipe:

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recipe card for naariyal puran poli recipe:

kayi holige recipe

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

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 40 minutes
Total Time: 1 hour 35 minutes
Servings: 12 holige
AUTHOR: HEBBARS KITCHEN
Course: sweet
Cuisine: karnataka
Keyword: kayi holige recipe
Calories: 253kcal
Print Recipe Pin Recipe
easy kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli

Ingredients

!for dough:

  • 3 cup maida / plain flour
  • ¼ tsp turmeric
  • water, for kneading
  • 4 tbsp sesame oil

!for hoorna or puran:

  • 2 cup jaggery / gud
  • 4 cup coconut, grated & grinded
  • ½ cup water
  • ½ tsp cardamom powder
  • 1 tsp ghee / clarified butter

Instructions

holige dough preparation:

  • firstly, in a large bowl take 3 cup maida and ¼ tsp turmeric. mix well.
  • now add water and start to knead the dough.
  • add water as required forming a sticky dough.
  • continue to kenad for 10 minutes or until the dough turns soft.
  • also add 2 tbsp sesame oil and knead for a minute.
  • now pour 2 tbsp of sesame oil and soak the dough for 40 minutes. keep aside.

hoorna or puran preparation:

  • firstly, in a large kadai take 2 cup jagger and ½ cup water.
  • stir until the jaggery melts completely.
  • boil for 5 minutes or until a softball jaggery syrup consistency is attained.
  • now add 4 cup of coconut. make sure to grind the grated coconut without adding any water.
  • mix well and continue to cook for another 5 minutes.
  • cook until the mixture holds the shape.
  • transfer to a bowl and cool the mixture completely. keep aside.

using banana leaf and hand spread:

  • grease the banana leaf with oil and pinch a ball sized dough.
  • press and flatten slightly.
  • now take a ball sized coconut mixture and place in the centre.
  • pull the sides and stuff in securely.
  • now place it on the banana leaf, and start to press gently.
  • spread it outwards making sure the hoorna (puran) is distributed uniformly.
  • grease the tawa and place the holige.
  • peel gently, making sure not to damage.
  • cook on medium flame until the base is cooked well.
  • flip over and spread ½ tsp oil.
  • cook on both sides until slight caramel spots appear.
  • finally, fold half and kayi obbattu is ready to serve.

using baking paper and rolling pin:

  • firstly, grease the baking paper with oil and place a ball sized dough.
  • press and flatten slightly.
  • now take a ball sized coconut mixture and place in the centre.
  • pull the sides and stuff in securely.
  • now place it on the baking paper, and start to press gently.
  • using a rolling pin, spread it outwards making sure the hoorna (puran) is distributed uniformly.
  • grease the tawa and place the holige.
  • peel gently, making sure not to damage.
  • cook on medium flame until the base is cooked well.
  • flip over and spread ½ tsp oil.
  • cook on both sides until slight caramel spots appear.
  • finally, fold half and kayi holige is ready to serve.
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how to make kayi holige with step by step photo:

holige dough preparation:

  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 45 minutes. keep aside.

hoorna or puran preparation:

  1. firstly, in a large kadai take 2 cup jagger and ½ cup water.
  2. stir until the jaggery melts completely.
  3. boil for 5 minutes or until a softball jaggery syrup consistency is attained.
  4. now add 4 cup of coconut. make sure to grind the grated coconut without adding any water.
  5. mix well and continue to cook for another 5 minutes.
  6. cook until the mixture holds the shape.
  7. add ½ tsp cardamom powder, 1 tsp ghee and mix well. transfer to a bowl and cool the mixture completely. keep aside.

using banana leaf and hand spread:

  1. grease the banana leaf with oil and pinch a ball sized dough.
  2. press and flatten slightly.
  3. now take a ball sized coconut mixture and place in the centre.
  4. pull the sides and stuff in securely.
  5. now place it on the banana leaf, and start to press gently.
  6. spread it outwards making sure the hoorna (puran) is distributed uniformly.
  7. grease the tawa and place the holige.
  8. peel gently, making sure not to damage.
  9. cook on medium flame until the base is cooked well.
  10. flip over and spread ½ tsp oil.
  11. cook on both sides until slight caramel spots appear.
  12. finally, fold half and kayi obbattu is ready to serve.

using baking paper and rolling pin:

  1. firstly, grease the baking paper with oil and place a ball sized dough.
  2. press and flatten slightly.
  3. now take a ball sized coconut mixture and place in the centre.
  4. pull the sides and stuff in securely.
  5. now place it on the baking paper, and start to press gently.
  6. using a rolling pin, spread it outwards making sure the hoorna (puran) is distributed uniformly.
  7. grease the tawa and place the holige.
  8. peel gently, making sure not to damage.
  9. cook on medium flame until the base is cooked well.
  10. flip over and spread ½ tsp oil.
  11. cook on both sides until slight caramel spots appear.
  12. finally, fold half and kayi holige is ready to serve.
    naariyal puran poli

notes:

  • firstly, make sure to use fresh coconut for good flavour.
  • also, if the hoorna is hard, then its difficult to spread.
  • additionally, adding sesame oil makes the dough super stretchy.
  • finally, kayi holige or kayi obbatu recipe tastes great when served with ghee.
this post is also available in ಕನ್ನಡ (Kannada)
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