Kayi holige (coconut stuffed sweet flatbread) step-by-step recipe.
What is holige
Holige is an Indian sweet flatbread with stuffing. There are two types of stuffing that goes into holige – either chana dal (Bengal gram) or coconut. It is also known as puran poli or obbattu. Holige is an integral part of festivals in south India and is prepared during festivals like Ganesha Chaturthi, Ugadi, etc. It is also a part of wedding food.
I have shared the recipe of chana dal stuffed holige earlier. Here is the recipe for making the coconut stuffed sweet flatbread or kayi holige. The dough preparation is the same for both types of holige. Making this dish is time-consuming, but the results are absolutely worth it. Enjoy hot holige by smearing a dollop of ghee or clarified butter.
Plain flour: I use plain flour (maida) to make the holige. You can also use whole wheat flour (atta) to make them.
Oil: I use sunflower oil in this dish.
Coconut: Use freshly grated coconut.
Jaggery: This refined sugar-free sweet dish is made with jaggery.
Cardamom powder: This adds a very good aroma and flavour to the holige.
Tips for making perfect kayi holige
Don’t shy away from using oil while making the dough. If you reduce the amount of oil, the holige will not be soft.
The dough needs a minimum of 4 hours of resting. It is best to rest it for 6-8 hours. While the dough is resting, keep kneading it every two hours.
Cook the holige on low to medium heat by adding few drops of oil.
Make sure the stuffing is double the amount of dough for a holige.
You may pat the holige on a baking sheet instead of rolling it. But I prefer rolling it by dusting it with some flour.
Follow my fail-proof recipe to make the perfect soft and delicious kayi holige and make them the star of your festivals and celebrations.
Click here for more refined sugar-free dessert recipes.
Step by step instructions
1. Mix together flour, turmeric, and salt in a large bowl. Add a few drops of oil and mix
2. Make a soft sticky dough using water
3. Add oil slowly and knead the dough for 8-10 minutes
4. Cover the dough and let it rest
5. In a thick bottom pan, add jaggery and ¼ cup water. Bring it to boil
6. Add coconut and mix well. Keep stirring until all the moisture evaporates and the mixture comes together
7. Add cardamom powder and mix well
8. Dough is ready to use after resting
9. Take the dough and spread it into 4-inch discs using your hands. Place the stuffing
10. Bring the ends together and seal completely
11. Dust the stuffed dough with some flour and roll it
12. Place the rolled holige gently over the frying pan and cook for 1-2 minutes
13. Flip the holige, add a teaspoon of oil and cook both sides until they are completely done and golden brown
FOR THE DOUGH:
- 1 cup plain flour plus extra for dusting
- ¼ cup oil plus for roasting
- ½ teaspoon turmeric powder
- A pinch salt
FOR THE STUFFING:
- 2 cups coconut grated
- ½ to ¾ cup jaggery grated (depending upon preference)
- 1 teaspoon cardamom powder
TO MAKE THE DOUGH:
- Mix together flour, turmeric, and salt in a large bowl. Add a few drops of oil and mix. Make a soft sticky dough using water
- Add oil slowly and knead the dough for 8-10 minutes until the dough becomes non-sticky and soft. The dough should be almost fully covered in oil
- Cover with a damp kitchen towel and let the dough rest for 6-8 hours
- While the dough is resting, keep kneading it for a few minutes every 2 hours
TO MAKE THE STUFFING:
- In a thick bottom pan, add jaggery and ¼ cup water. Bring it to boil
- Simmer until the jaggery melts
- Add coconut and mix well. Keep stirring until all the moisture evaporates and the mixture comes together
- Add cardamom powder and mix well
- Cool the mixture completely
TO MAKE THE HOLIGE:
- Knead the rested dough and make small balls
- Make a ball of cooled coconut mixture double the size of the dough
- Take the dough and spread it into 4-inch discs using your hands. Place the stuffing
- Bring the ends together and seal completely
- Dust the stuffed dough with some flour and roll it into a circle
- Heat a frying pan. Place the rolled holige gently over the frying pan and cook for 1-2 minutes
- Flip the holige, add a teaspoon of oil and cook both the sides until they are completely done and golden brown
- Serve hot with ghee