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
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grease the banana leaf with oil and pinch a ball sized dough.
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press and flatten slightly.
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now take a ball sized coconut mixture and place in the centre.
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pull the sides and stuff in securely.
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now place it on the banana leaf, and start to press gently.
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spread it outwards making sure the hoorna (puran) is distributed uniformly.
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grease the tawa and place the holige.
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peel gently, making sure not to damage.
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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
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firstly, grease the baking paper with oil and place a ball sized dough.
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press and flatten slightly.
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now take a ball sized coconut mixture and place in the centre.
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pull the sides and stuff in securely.
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now place it on the baking paper, and start to press gently.
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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.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kayi-holige-recipe-naariyal-puran-poli/