Add 1 Tsp oil to wheat flour, add salt and sugar, combine well. Add water little by little and knead into a soft dough. Apply 1 Tsp oil, knead well. Cover and set aside for at least and hour
Dry roast gasa gase, dry grind keep aside
In a pan, heat ghee, add jaggery, let it melt slowly
Once jaggery has completely melted, add grated coconut and mix well
Add ground gasa gase/khus-khus powder. Mix well
As it starts to thicken, add elaichi, nutmeg. Mix well till it starts to come together.
Add 2-3 drops of coconut oil/extract. Mix well
To check doneness of hoorna/filling, it should be non sticky and soft when it cools. Remove from heat. Keep aside covered (let it cool before covering)*
To make holiges, pinch lemon sized balls off whole wheat dough and slightly smaller hoorna/filling balls
Flatten the whole wheat dough lightly. Add a drop of oil on top
Place the flattened dough ball on your palm, make a well by pressing in the center as shown
Place a coconut filling ball in the centre
Slowly bring the sides up and cover it up. It should almost look like a modaka/modak/kozukattai
Flatten this again. Make others in the same way, stack them or line them up
Roll out with a rolling pin applying even pressure all over. Roll into a thin holige/obbattu. Apply some flour in between to prevent it from sticking
To roast, carefully place the rolled out holige on a heated tawa/skillet. Apply some oil and roast on both sides till golden
Serve hot or at room temperature with desi ghee/tuppa!
Notes
Keeping the whole wheat dough for a while makes the holige softer
Nutmeg and elaichi add flavour to the holige. They enhance the flavour of the coconut
Make sure the filling is not sticky. It should come together, check doneness of hoorna step*
Adding coconut oil/extract enhances the flavour and also makes the filling non-sticky
Strain the jaggery after it melts if you see impurities
Make with maida + chiroti rava dough (1/4:3/4 ratio) combination dough also if you want. Add a pinch of turmeric if you want
Recipe by Food Of Interest at https://foodofinterest.com/kayi-holige/