KAYI HOLIGE KAYI OBBATTU OR PURAN POLI, ARE ALL THE NAMES OF THE SAME DISH. IN KARNATAKA WE CALL IT HOLIGE OR OBBATTU, AND IN MAHARASHTRA IT IS CALLED PURAN POLI.
This is like a stuffed paratha, but the outer covering and the inside stuff are entirely different. This dish is made both in MAHARASHTRA AND KARNATAKA. In MAHARASHTRA the stuff is made with Chana dal and Jaggery, whereas in KARNATAKA, the stuff is either Tuar dal with jaggery or Fresh coconut with Jaggery. Today let us learn KAYI HOLIGE.KAYI HOLIGE.IS A (COCONUT HOLIGE) MADE AFTER GRINDING COCONUT TO A FINE PASTE AND THEN COOKING WITH JAGGERY TO MAKE THE STUFF.
INGREDIENTS NEEDED FOR KAYI HOLIGE
- Sooji or fine rava-2 cups
- all purpose flour (maida)-1/4 cup
- Table salt-a small pinch
- Turmeric powder-1 pinch
- Water -as required
- Oil- 4-5 table spoon
KNEADING DOUGH FOR HOLIGE
- Take a big parath for kneading the dough.
- Put Rava, Maida, Salt and Turmeric.
now mix all of them and make a soft dough adding enough quantity of water.
- put 3 tablespoons of Oil on it and let it rest for 3 to 4 hours
cover it so that dough doesn’t dry.
INGREDIENTS FOR MAKING THE KAYI HOLIGE STUFF
- One medium coconut scrapping-1 cup
- Jaggrry-3/4 cup
- Cardomoms-5-7 in numbers
- Water-2 tablespoon
PREPARATIONS TO BE DONE BEFORE MAKING KAYI HOLIGE
- Put the scrapings of the fresh coconut in a mixer grinder and make a fine paste without adding water..
- If you feel it difficult for grinding or if the blades doesn’t move, squeeze the milk from the coconut or Put only one teaspoon of water while grinding.(use multi mix jar)
- Powder or grate Jaggery.
- Deseed the Cardamoms and powder it.
METHOD OF MAKING STUFF
- Take a fry pan heat it on low flame.
- Add 2 table spoon of water and add the powdered Jaggery,
- Let it cook for 2-3 minutes, Jaggery fully dissolves and foam starts appearing on the surface.(1 string should be seen when you lift with spatula)
- Now add ground coconut paste and mix nicely still on the low flame.
- Saute for few minuets, till the stuff starts separating from the sides of pan.
- Now add cardamom powder and mix.
- Stuff for KAYI HOLIGE is ready.
PREPARATION FOR MAKING KAYI HOLIGE
- After 3-4 hours of rest, again knead the dough till it becomes elastic.
- Add little more oil to knead, if it sticks to your hand.
- Make small lemon sized balls from the dough and keep.
- Make in the same way balls from the stuffing.
- Take about 3/4 cup of rice flour, to use while rolling the HOLIGE.
- You can use oil instead of rice flour, while making HOLIGE.
- Take 1 table spoon of poppy seeds, to use while rolling .
METHODS OF MAKING HOLIGE
- This can be done in two ways.
- In first method I will show you using dry rice flour for rolling HOLIGE.
- In second method, it is made by using a non stick HOLIGE paper, using oil to pat and then roll HOLIGE.
STUFFING METHOD
- Firstly, take a ball of the dough and spread on your palm.
- Keep the stuff in it.
- Close or cover from all the sides, stretching the dough.
- Roll and see whether the stuff is neatly covered or not, because at this stage you can manage with a patch so that while rolling, the stuff doesn’t come out.
ROLLING METHOD
- FIRST method is using rice flour.
- SECOND method is using oil and HOLIGE PAPER
- PUTTING THE HOLIGE TO ROAST ON PAN
- Roast the HOLIGE on both the size
SERVR THE HOT KAYI HOLIGE WITH GHEE.
NOTE ;YOU CAN PRESERVE FOR 10-15 DAYS MINIMUM.
see that while making HOLIGE, both the dough and stuff are soft and pliablie.
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