coconut holige / kaayi holige

Coconut holige / kaayi holige

In havyaka cuisine, sweet dishes are more common. Commonly prepared sweet dishes are avalakki manohara, kayi sukkinunde, , jack fruit idli/halasina hannina idli, kadle maddi/hayagriva, gensle/genasele and kashi halwa/ash gourd halva etc.

Another similar havyaka recipe is chana dal holige/obbattu/kadlebele holige. The difference is the filling or hoorna. Here we use coconut instead of chana dal/ kadle bele. Time for preparing coconut holige / kaayi holige is less than preparing kadlebele holige. 

Coconut holige/kaayi holige is prepared during special occasions especially in festivals like Ganesh chaturthi, yugadi, and nagara panchami.

Some people uses maida instead of wheat flour. 

Ingredients: 1 cup = 250 ml

For Dough :

  • Wheat flour/refined flour -  3/4 cup (instead of maida i used wheat flour)
  • Chiroti rava/sooji - 2 table spoons
  • Turmeric powder - 1/2 tspoon
  • Refined oil - 3 table spoons
  • Salt - according to taste

For Hoorna / stuffing :

  • Grated coconut - 1.5 cups
  • Sugar / jaggery - 3/4 cup
  • Cardamom - 2

Preparation time : 1.5 hours

Yield : 8

Method :

Step 1. Wash chiroti rava (2 tbl spoons). Drain off its water. Add turmeric powder (1/2 tspoon) and refined oil (3 tbl spoons). Mix well. Rest it for 10 minutes.

washed and drained chiroti rava, add turmeric and refined oil
Step 2. In a vessel, add wheat flour(1.5 cups). Add salt (according to taste) to it. crumble well.

crumble wheat flour and salt
Step 3. Now add rested rava to it. Mix well. Add sufficient water and prepare dough by kneading well. Rest it for minimum 1 hour.

add rested chiroti rava (from step 1) to wheat flour

final dough for holige

Preparation of hurana(filling):

Step 1. Meanwhile, grate coconut.
grated coconut

Step 2.
In a thick bottomed kadhai, pour grated coconut and sugar/jaggery and mix well.

add sugar to grated coconut

Step 3.
On low flame, stir well till sugar / jaggery melts.

mix grated coconut and sugar

Step 4.
Stir continuously till mixture leaves the bottom.

mixture of sugar+grated coconut

Step 5.
When mixture starts to leave the bottom, add cardamom powder. Mix well. Stir for a minute and turn off stove.
add cardamom 

Step 6.
Allow it to cool for 5 minutes.

final hoorna for holige 

Step 7.
Prepare big lemon sized ball from the coconut mixture.

prepare balls from hoorna

Now start to fill hoorna inside the dough as shown in below steps.

For filling and rolling:

Step 1. After dough has rested, kneed the dough slightly, grease oil to palm and pinch a lemon sized ball (half of hurana) from dough and flatten. 
flatten prepared dough ball

Step 2. 
Place a ball of hurana stuffing in the center. Stuff it carefully. After closing it, pinch off extra dough and cover as shown below.
place ball of  hoorna on flattened dough 

cover dough

stuffed ball
Step 3. Grease one square sized thick plastic sheet with oil. And also grease rolling rod with some oil. 
grease oil to roller and plastic sheet
Step 4. Flatten the stuffed ball and roll in one direction till to make holige thin.

roll thin holige
Step 5. Now put the rolled holige over hot tawa as shown below. Roast for a minute on medium flame.

roast rolled holige on hot tawa
Step 6. Flip sides, roast one more minute.

flip sides

roasted holige
Step 7. Enjoy with ghee.

Coconut holige / kaayi holige

Thanks to Amma (Sudha Bhat) for this traditional havyaka recipe.

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