Wednesday, November 6, 2013

Celebrating 350th Post with Kayi Holige

Kayi Holige is a very popular South Indian sweet flat bread. In Kannada, Kayi means coconut. Holige means a flat bread which has a sweet stuffing. I got the recipe from my MIL.

This post is very special to me. One reason being it is my 350th post and the other reason being Kayi holige. Kayi holige always reminds me of my husband's grandma. She makes the best holiges. I became a huge fan of her on the day I ate this sweet for the first time. Hence wanted to post it as my 350 th recipe. I couldn't recreate her holiges but hoping for better results with passing time. I am also waiting for a chance to learn from her. I wish it comes true :-) Do give this a try and I am sure you will like it too. 


For the outer Covering:
  • All Purpose flour/Maida- 1 1/4 cup2 Tbsp for dusting
  • Turmeric powder- 1/4 tsp
  • Oil- 4-5 tsp
  • Water - 1/2 cup (adjust accordingly)

For Stuffing:
  • Grated Coconut, fresh/frozen - 2 cups
  • Powdered Jaggery- 1 1/2 cups
  • Rice Flour- 3 Tbsp
  • Cardamom Powder- 1/2 tsp 


Take all purpose flour in a mixing bowl along with turmeric powder. Mix well. Now add water in small amount, to get a soft elastic dough ( It has to be soft, otherwise it becomes difficult to roll). Then add oil and knead it for 3-4 minutes. Rest this dough in a closed container for 3-4 hours. 

For Stuffing:

Grate the jaggery and keep aside.
Now take the grated coconut in a blender and pulse it 2-3 times without adding any water.

Then take grated jaggery and coconut in a pan and start heating it on a medium heat. When the jaggery begins to melt, heat it further until the mixture becomes thick. Then add the rice flour and mix well. When the mixture looks done with most of the moisture evaporated (it will be sticky and not very dry. If it is too dry then it will harden up after cooling), turn off the heat. Add the cardamom powder and allow it to cool.

Once it comes to room temperature, make 15 evenly sized balls of the coconut mixture.

Make 15 equal sized balls out of the outer covering as well (grease your hands with oil).

Now take one portion of the outer covering and start rolling it by dipping in all purpose flour. Let the size of the poori be 5-6cm in diameter (you can as well roll it on a parchment paper with oil instead of flour)

Now place a ball of the stuffing at the center of the rolled dough.

Now start sealing the stuffing with the poori as shown below.

Once this is done, press it slightly.

Start rolling it carefully with light hands (the sealed edge facing you,till it is done). Use flour as required, for dusting. Roll it as thin as you can.

Fry this bread on a tawa, on a medium-high flame, as soon as it is done (If you want to make many before frying, then close the rolled bread with a damp cloth, so that it doesn't get dried. Also don't pile. Each should be separately placed).

Fry it on either side until brown spots are got. Transfer it on a paper towel or kitchen cloth. (this will prevent from getting soggy).
Kayi Holige is ready!!

Serve it hot/warm with a generous drizzle of ghee on it. Enjoy!! Above measurement makes 15 medium sized holiges.

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