Kayi Holige | Kayi Obbattu | Nariyal PoLi | Coconut Holige | How to make kayi obbattu?

Soft and crunchy sweet coconut/kayi holige, a special dish for the festivals
10/10/2016 10:28:16 PM vindhyadesai

KayiHolige

Wish you all a very happy Vijayadashami/Dasara! Coconut holige/kayi obbattu/nariyal poLi is one of my favourite sweets. It is soft yet crunchy on the outside and it has the unmistakable flavour of coconut. Unlike many other dishes where coconut gets lost in between other ingredients, here it is the main ingredient and it gets due importance. Most functions in Karnataka have holige/obbattu/poLi as the main sweet. Usually beLe holige or this kayi holige steal the show and are made in the order of hundreds. They are made with maida/all purpose flour which can make the edges quite hard and the filling inside might not be sufficient to make them soft yet crunchy. I always try and make recipes with whole wheat flour, for the fibre, taste and it makes the holige so much more softer and they hold together beautifully. Make these and a few can be made quite quickly and is not all that difficult.

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Kayi Holige | Kayi Obbattu | Nariyal PoLi | Coconut Holige | How to make kayi obbattu?
 
Prep time
Cook time
Total time
 
Soft and crunchy sweet coconut/kayi holige, a special dish for the festivals
Author:
Recipe type: Sweet
Cuisine: Indian
Serves: 10-12 holige/obbattu/poLi
Ingredients
For outer covering/whole wheat dough:
  • 1½ Cups whole wheat flour/atta
  • 2 Tsp oil
  • A pinch of salt
  • A pinch of sugar
  • Water to make dough
For Filling:
  • 1 Cup grated or pieces of jaggery
  • 1½ Cup packed grated coconut
  • 8-10 powdered elaichi
  • 1 pinch nutmeg
  • ½ Tbsp gasa gase/khus-khus/poppy seeds
  • 2 Tbsp desi ghee
  • 2 drops coconut oil or coconut extract
Other Ingredients:
  • Whole wheat flour to roll out dough
  • Oil for oiling holige and roasting them
  • Desi Ghee to serve
Method
  1. 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
  2. Dry roast gasa gase, dry grind keep aside
  3. In a pan, heat ghee, add jaggery, let it melt slowly
  4. Once jaggery has completely melted, add grated coconut and mix well
  5. Add ground gasa gase/khus-khus powder. Mix well
  6. As it starts to thicken, add elaichi, nutmeg. Mix well till it starts to come together.
  7. Add 2-3 drops of coconut oil/extract. Mix well
  8. 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)*
  9. To make holiges, pinch lemon sized balls off whole wheat dough and slightly smaller hoorna/filling balls
  10. Flatten the whole wheat dough lightly. Add a drop of oil on top
  11. Place the flattened dough ball on your palm, make a well by pressing in the center as shown
  12. Place a coconut filling ball in the centre
  13. Slowly bring the sides up and cover it up. It should almost look like a modaka/modak/kozukattai
  14. Flatten this again. Make others in the same way, stack them or line them up
  15. 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
  16. To roast, carefully place the rolled out holige on a heated tawa/skillet. Apply some oil and roast on both sides till golden
  17. 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

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dsc_0068_00068Stepwise:

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
img_2916 img_2917 img_2918 img_2919
Dry roast gasa gase, dry grind keep  aside
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In a pan, heat ghee, add jaggery, let it melt slowly
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Once jaggery has completely melted, add grated coconut and mix well
img_2930 img_2931 img_2933 img_2934
Add ground gasa gase/khus-khus powder. Mix well
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As it starts to thicken, add elaichi, nutmeg. Mix well till it starts to come together 
img_2940 img_2941
Add a 2-3 drops of coconut oil/extract. Mix well
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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)
img_2944 img_2945 img_2946 img_2947img_2948
To make holiges, pinch lemon sized balls off whole wheat dough and slightly smaller hoorna/filling balls
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Flatten the whole wheat dough lightly. Add a drop of oil on top
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Place the flattened dough ball on your palm, make a well by pressing in the center as shown
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Place a coconut filling ball in the centre
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Slowly bring the sides up and cover it up. It should almost look like a modaka/modak/kozukattai
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Flatten this again. Make others in the same way, stack them or line them up
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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
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To roast, carefully place the rolled out holige on a heated tawa/skillet. Apply some oil and roast on both sides till golden
img_2977 img_2978 img_2980 img_2981 img_2982
Serve hot or at room temperature with desi ghee/tuppa!
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