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+ servings

Kayi holige

Shilpa

spicytamarind.com.au

Ingredients
  

FOR THE DOUGH:

  • 1 cup plain flour plus extra for dusting
  • ¼ cup oil plus for roasting
  • ½ teaspoon turmeric powder
  • A pinch salt
  • Water

FOR THE STUFFING:

  • 2 cups coconut grated
  • ½ to ¾ cup jaggery grated (depending upon preference)
  • 1 teaspoon cardamom powder

Instructions
 

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