Kayi Holige | Coconut Poli – Mangalore Style

Kayi Holige | Coconut Poli – Mangalore Style

Kayi Holige | Kayi Obattu | Coconut Poli – Mangalore Style with step by step pictures

Hello Foodies,

Holige (Puran Poli) is a popular sweet delicacy that is relished by all especially during festivals and special occasions.In Karnataka holige is a staple during the festival of Ugadi. A festive meal (habbada oota) is devoured on this auspicious day and holige is undoubtedly the star of this meal.


Kayi holige or Coconut Poli is a variation of the popular holige (Puran Poli / Bobatlu / Boli).The Kayi holige’s stuffing is made of coconut and jaggery. The blend of fresh coconut, jaggery and cardamom render an awesome taste to the holige.

A hot kayi holige with a dollop of homemade ghee is sure to satiate your taste buds.Making holige’s can be time consuming. But the end result is all worth it. Hope you give this recipe a try and let me know how it turned out for you 🙂

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5 from 4 votes
Kayi Holige ( Coconut Poli)
Prep Time
10 mins
Cook Time
10 mins
Resting time
2 hrs
Total Time
20 mins
 

A delicious flat bread with a sweet filling of coconut and jaggery

Course: Dessert
Cuisine: Mangalorean
Keyword: Festive Recipe
Servings: 6
Author: Smitha R
Ingredients
For the kanaka (dough)
  • 1 cup maida (all purpose flour)
  • 2 to 3 tablespoon oil (I used sunflower)
  • a pinch of salt
  • water as required
For the hoorana (stuffing)
  • 1 and 1/4 cup grated coconut
  • 1 cup jaggery
  • 3 to 4 cardamom pods
  • 2 tablespoons raw rice (belthige akki)
  • pinch of salt
Additional
  • Few teaspoons ghee (or oil) to fry the holiges
Instructions
To make the kanaka (dough)
  1. Soak the rice in enough water for 2 hours.
  2. Take maida in a mixing bowl.Add salt and one tablespoon oil to the flour(maida) and mix well with your fingertips.
  3. Add water little by little and knead into a soft dough. Apply the remaining oil over the dough.The dough should be covered with excess oil on all sides.This ensures that your dough turns soft and doesn't break while rolling.

  4. Cover the bowl and let the dough rest for a minimum of 2 hours.

To make the hoorana (stuffing)
  1. Add coconut, jaggery,soaked rice and seeds from the cardamom to a blender. Blend into a semi coarse paste. Use only around 2 to 3 tablespoons water while blending.
  2. Transfer the blended mixture to a non stick pan and cook on a low to medium flame.

  3. The mixture turns liquidy at first. Keep stirring the mixture till it starts leaving the sides of the pan. 

  4. Once you see it come together in a lump, switch off the flame and let it cool completely.

  5. Once cooled completely make lemon sized balls using greased hands and set them aside.

To make Holige
  1. Pinch lemon sized balls out of the kanaka (dough).

  2. Grease your palm.Flatten a ball of dough on your palm by pressing them with your fingers to a circle shape.

  3. Place the coconut hooran ball in the center.Gently pull up the dough from the sides to cover the coconut hooran ball completely. Flatten it gently.

  4. Repeat the steps 2 and 3 with the remaining dough and hooran.

  5. Now take a piece of parchment paper (or a clean plastic sheet) and grease it well.

  6. Place the stuffed dough on the parchment paper and flatten the dough gently into a thin circle using your fingers. (You can even use a greased rolling pin to roll them into thin holiges at this point.)
  7. Heat a non stick tawa, Once hot transfer the holige to the tawa with the holige side facing down and the parchment paper facing up.Remove the parchment paper slowly.

  8. Apply some ghee or oil and cook the holige on both the sides till golden brown.
  9. Repeat steps 6 to 8 to make remaining holiges.

  10. Serve them hot with ghee! Enjoy! 

Recipe Notes

The recipe can be easily doubled or tripled.

Adding soaked rice while blending binds the dough and hence the stuffing won't ooze out while making holiges.

 

 

In Pics

Soak the rice in enough water for 2 hours.Take maida in a mixing bowl.Add salt and one tablespoon oil to the flour(maida) and mix well with your fingertips.Add water little by little and knead into a soft dough.

Apply the remaining oil over the dough.The dough should be covered with excess oil on all sides.This ensures that your dough turns soft and doesn’t break while rolling.Cover the bowl and let the dough rest for a minimum of 2 hours.

Add coconut, jaggery,soaked rice and seeds from the cardamom to a blender. Blend into a semi coarse paste. Use only around 2 to 3 tablespoons water while blending.


Transfer the blended mixture to a non stick pan and cook on a low to medium flame.The mixture turns liquidy at first. Keep stirring the mixture till it starts leaving the sides of the pan.

Once you see it come together in a lump, switch off the flame and let it cool completely.Once cooled completely make lemon sized balls using greased hands and set them aside.


To make holige –
Pinch lemon sized balls out of the kanaka (dough).


Grease your palm.Flatten a ball of dough on your palm by pressing them with your fingers to a circle shape.Place the coconut hooran ball in the center.


Gently pull up the dough from the sides to cover the coconut hooran ball completely. Flatten it gently.
Repeat the steps with the remaining dough and hooran.


Now take a piece of parchment paper and grease it well.Place the stuffed dough on the parchment paper and flatten the dough gently into a thin circle using your fingers.You can even use a greased rolling pin to roll them into thin holiges at this point.


Heat a non stick tawa, Once hot transfer the holige to the tawa with the holige side facing down and the parchement paper facing up. Remove the parchment paper slowly. Apply some ghee or oil and cook the holige on both the sides till golden brown.


Repeat steps to to make remaining holiges.
Serve them hot with ghee! Enjoy!

Kayi Holige

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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Tag@thekaravaliwok   on Instagram and hashtag it #thekaravaliwok.

 

 



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