21 August, 2017
Kayi holige | Fresh coconut puran poli |
ಕಾಯಿ ಹೋಳಿಗೆ | ಕಾಯಿ ಹೂರಣದ ಹೋಳಿಗೆ |
Yet another, an authentic sweet flat bread recipe from Karnataka, popularly know as Kayi holige or fresh coconut Puran Poli, which is made using grated fresh coconut & jaggery mixed filling.
This is known with different names across India. The outer layer differs from person to person. Generally most of them use maida as a main ingredient and some use fine quality semolina called chiroti rava and some more prepare it using whole wheat flour.
I never use maida but I put either chiroti rava or whole wheat flour or both. Normally the knead outer layer mix/Kanaka is soaked in enough oil for quite some time and then holige/puran poli is made. But this time I tried without soaking the dough/Kanaka in the oil and what I found is still more simple, easier holige/puran poli with very very less oil in it.
In this particular recipe I have put major portion of chiroti rava and small portion of whole wheat flour and shall soon post kayi holige made using whole wheat flour, which can also called may be as fresh coconut sweet paratha sweetened with jaggery – what say !
And the special ones here being – Savory/Spicy Puran poli/kharada holige , haalu holige – the Karnataka special sweet dish and the north Indian special Gud ka Paratha
Ingredients : measuring cup used – 200 ml
For the outer layer/Kanaka :
- Chiroti rava/fine quality semolina – 2 cups
- Whole wheat flour – 1/2 cup
- Turmeric powder – 1/2 tsp (optional)
- Salt – a pinch
- Water to knead the dough
- Oil to apply while rolling the holige
For filling/hoorana :
- Grated fresh coconut – 4 cups (loosely packed)
- Jaggery (powdered) – 3 cups
- Cardamom powder – 1/2 tsp
- Rice flour/powder – 2 tbsp
How to make hoorana/filling :
- Grind together coconut, jaggery and rice flour/powder into a fine paste (really fine) without adding water
- Transfer it into a Pan and turn on the flame, keep stirring it continuously till all the water evaporates
- Now add in cardamom powder, mix well, remove from the fire and transfer it into a bowl/plate/container
- Allow it to cool completely, now its ready to use.
PROCEDURE :
- Combine well chiroti rava, turmeric powder (if using) and salt, knead into a soft and loose dough/Kanaka (you need to knead it really well to get it soft), cover and let it sit for at least 3 to 4 hours (the longer it sits better the holige/Poli turns out)
- Grease your hands and pinch a portion of the dough/Kanaka, Place a portion of the filling in the centre, cover all the sides and roll it on a greased sheet into a thin circle
- Heat the tawa, reverse the holige paper on the tawa, so the holige will be placed directly on the tawa, wait for 1 or 2 seconds and then slowly remove the holige paper
- When it is cooked, flip and roast it on the other side as well
- Remove from the tawa and serve hot with ghee
However you can have a look at some more holige/Puran Poli recipes, Like –
- Pigeon peas/togari bele kayi holige – no grind method
- Khara holige/Savoury/spicy Puran Poli
- godhi hittina bele holige/wheat flour lentil Puran Poli
- ananas holige/Pineapple Puran Poli
- Sihi Kumbalakayi holige |Pumpkin Puran Poli | Video |
- Sajjige holige/semolina stuffed Puran Poli
- haalu holige/Puran Poli paired with poppy seeds milk
- sihi genasina holige/sweet Potato Puran Poli
- Kadalebele holige/Bengal gram Puran Poli
- alasande kalu holige/black eyed beans Puran Poli
- badami holige/almond Puran Poli
- kadelebeejada holige/groundnut Puran Poli
- Kharjurada holige/dates sesame Puran Poli
- Kobbari holige | Sakkare holige |
- Carrot stuffed sweet flat bread| Carrot holige|
- Banana holige | Banana Puran poli |
- Hittina holige | Bili holige |
- Beetroot Puran Poli | Beet Makhana Puran Poli |
- Gujarati Vedmi/Puran Poli