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# Kayi Holige Recipe
## 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 45 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.
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.
## 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/](https://hebbarskitchen.com/kayi-holige-recipe-naariyal-puran-poli/)
## Holige dough preparation
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.
## 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.