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kayi holige recipe
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4.81 from 140 votes

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

easy kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli
Course sweet
Cuisine karnataka
Keyword kayi holige recipe
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 40 minutes
Total Time 1 hour 35 minutes
Servings 12 holige
Calories 253kcal
Author HEBBARS KITCHEN

Ingredients

!for dough:

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

!for hoorna or puran:

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.

Nutrition

Calories: 253kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 128mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg