Kayi Holige ( Puranpoli with coconut n Jaggery )
Chiroti Rawa/ very fine semolina - 1 cup
Maida- 1 cup
Milk- 2 tsp
Water as needed to prepare the soft dough .
Salt a pinch
For the stuffing
Grated coconut- 2 cups
Powdered jaggery- 2 cups or adjust according to the sweetness .
Poppy Seeds- 1 tblsp
Rice flour- 2 tsp
Cardamon powder-1/2 tsp
Sieve chiroti rawa, maida n salt .
Take a deep bottomed wide vessel add the sieved stuffs , milk , enough water to prepare a soft dough . Keep the dough immersed in oil .. keep this aside for 2 to 3 hours .
Pulse the grated coconut without adding water
In a kadai melt jaggery , then add the pulsed grated coconut n saute till it thickens , add the rice flour , stir again till it thickens ( dont make it hard ) Then add cardamom powder n poppy seeds . Mix well . allow it to cool .
Make lemon size balls of the above stuffing .
Now again knead the dough well . Make golf sized balls of the dough .
Take a butter paper , smear little oil to it ... Place the dough over it , apply oil to the the fingers n spread the dough like puri size , place the stuffing in the centre n cover it completely with the dough by pinching the sides together .
spread the dough as thin as possible using the fingers or a rolling pin.
Heat a tawa , smear oil n reverse the holige butter paper, which has the uncooked holige, and place it on the tawa, so the holige will be placed directly on the tawa. Remove the butter paper.
cook for 1 or 2 minutes. When the holige color changes, sprinkle a few drops of oil and flip the holige. Cook till both sides turn to golden brown.
Serve with melted ghee .