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 make it using 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 !
However here you can also have a look at some more holige/Puran Poli recipes –
Sakre holige , badami/almond holige , alasande kalu/black eyed beans holige , Kadlebele/split bengal gram holige , sweet potato/genasina holige , Sajjige/Plain sheera holige , Kayi/fresh coconut holige , Quick ground nut sweet Paratha/holige , dates &sesame seeds Paratha/holige
And the special ones here being – Savory/Spicy Puran poli/kharada holige , haalu holige – the Karnataka special sweet dish , ananas/Pineapple holige and the north Indian special Gud ka Paratha
The most popular ones are, and incidentally which also has a video demonstration – Godhi hittina bele holige/wheat flour lentil Puran Poli & yellow Pumpkin Puran Poli/sihi kumbalakayi holige
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
