Tuesday, July 14, 2015

Kayi Holige ( Puranpoli with coconut n Jaggery )

Kayi Holige ( Puranpoli  with coconut n Jaggery )

For outer dough
Chiroti Rawa/ very fine semolina - 1 cup
Maida- 1 cup
Milk- 2 tsp
Oil-1/2 cup
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 . 

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