Kayi Holige - Thengai Poli - Kobbari Obbattu

Kayi Holige is a  classic Holige  recipe made with sweet Coconut stuffing. This recipe is made during festive occasions like Sankranthi, Ugadi,Navaratri &Diwali.  Bread with freshly Grated Coconut & Jaggery Stuffing gives distinct taste. I am a Big  fan of this Poli.In Adayar Anand Bhavan, they make soft & delicious  Poli's. Whenever i Go to Adayar Anand Bhavan I order this Poli. Poli & Ugadi Goes hand to hand. As ugadi falls on April 08th, of this Month, I planned to post this popular boli Recipe.

Kaayi Holige

Kayi- Holige

 Prep Time : 20  minutes. 

 Cook Time :  30  minutes.                              
 Recipe Category: sweet Recipe

Yield  :   10.

Recipe Cuisine: Indian

Ingredients 

To Make Outer Dough 

Maida  - 1 cup.
salt - as Needed.
Turmeric Powder - A Generous Pinch.
oil - 3 tbsp.
water .

Ghee - to smear.


For Stuffing

Coconut (Grated) - 2 cup.

Jaggery - 1 cup.

Cashews - 15 (optional)

Preparation 

To Make Outer Dough

Combine Maida,salt, turmeric powder, 2 tbsp of oil   together &  add water little by little,  to make a dough. finally add 1 tbsp of oil over the dough, cover it & let it sit aside for minimum  3 hours. Dough will loosen. Then after 3 hours, knead the dough again, to make smooth & pliable dough.

To Make Filling

•  Grate the Coconut &  Jaggery, & keep it Ready.
• Finely chop the cashews.
• Take a kadai, add a tsp of Ghee, add Grated coconut & Powdered Jaggery. Mix well.Cook in a Low flame,Jaggery  melts & it gets incorporated with Coconut & becomes thick as shown in the Picture. It takes nearly  3 -4 minutes to combine.Finally add finely chopped Cashews & give a Quick Mix.Take a small quantity of filling & Roll it. you could able to make a ball. This will be the right consistency.  Now Coconut Filling is Ready.

Method 

•  Make equal sized balls from the dough, as shown in the picture.
• Grease the banana leaf or ziplock  cover with oil, place the balls, and pat it into small poori's, as shown in the picture.

• Then place the filling - Purnam,  at the centre, then bring the edges to gether.

•  Again Grease your fingers with oil, then spread into thin Poli's.cook  at low - medium flame, on both the sides, by drizzling a tsp of Ghee, till Golden spots appear.Repeat the Same Procedure for Remaining Dough.

• When it is cooked on both the sides, remove it from the tawa.

Thengai Poli

Notes

• More the time the dough sits aside, dough will be softer &  becomes like elastic.
• Also, Do not compromise the quantity of oil, else dough won't be softer, so obviously poli's.
• Making the dough thin or thick, depends upon your choice.
• Adding the turmeric is optional.
• Let the poornam be stiff, if watery, poornam will come out while making bobbatlu.
• you can add pinch of cardomom powder atlast while making the  stuffing &  give a quick Mix.
• you can smear the Ghee on the top of Bobbatlu for extra taste.

Kobbari Bobbatlu