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

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.

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

 

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Prep time

1 min

Cook time

45 mins

Total time

46 mins

 

Soft and crunchy sweet coconut/kayi holige, a special dish for the festivals

Author: Vindhya Desai

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

3.5.3208

Stepwise:

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 a 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!