Kayi holige recipe | Kayi obbattu with wheat flour | Coconut poli using wheat flour | Godhi hittina holige
By Latha on March 9th, 2017
Kayi holige or kayi obbattu or coconut poli recipe explained with step by step pictures. This kayi holige or kayi obbattu is prepared using wheat flour. Preparing kayi holige or kayi obbattu using wheat flour is very easy as compared to maida.
The authentic kayi holige or obbattu is prepared using maida flour. But using wheat flour is a healthy alternate. My son loves this and I keep preparing this often. It is just like preparing stuffed paratha or we can call this as sweet paratha.
If you are looking for more sweet recipes then do check our rave unde or rava laddu, badam puri recipe, halu bai, Carrot badam payasa, pineapple payasa, mungdal payasa, Shavige payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes.
Preparation time: 30 min
Cooking time: 30 min
Serves: 10 no
Ingredients for kanaka (outer cover): (measuring cup used = 240ml)
- 2 cup wheat flour
- 6 tbsp cooking oil
- 5 tsp ghee (used while cooking)
- Salt as per your taste
Ingredients for hoorana (stuffing): (measuring cup used = 240ml)
- 2 cup grated coconut
- 1 cup powdered jaggery
- 1 cardamom
Instructions for making kayi holige or kayi obbattu using wheat flour:
- To begin with let us prepare kanaka (dough for the outer cover). Take 2 cups of wheat flour and salt in a wide bowl. Now add in water little by little and prepare a soft dough (little softer than chapathi dough). Pour oil over the dough and rest it for 30 minutes.
- Meantime let us prepare hoorana or stuffing. Dry grind 2 cups grated coconut and cardamom.
- Add in a cup jaggery and cardamom. Grind until smooth without adding any water.
- Transfer it to a kadai or big frying pan. Switch on the stove and start stirring the hoorana or stuffing (coconut and jaggery mixture).
- Stir under medium flame until excess water content is dried. Switch off the stove.
- Wait until stuffing is warm. And make small lemon sized balls. The stuffing balls should be soft but stiff.
- Next dust your fingers take a lemon sized dough from step 1. Make it like a bowl and place hoorana (stuffing ball) inside.
- Slowly push the hoorana or stuffing inside and cover it evenly with the dough.
- Apply the flour and roll it into a thin holige or obbattu.
- Heat a Iron pan or tawa and transfer the rolled holige or obbattu on to the tawa carefully. Cook under high flame. Wait until you see bubbles here and there. Apply little ghee on both the sides.
- And then flip it and cook on the other side as well. Do not flip it too many times. Enjoy Kayi holige or kayi obbattu or coconut pooran poli with ghee and enjoy!!
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