pieces 1 cup
Coconut gratings 1 cup, packed firmly
|2.||Jaggery pieces / brown sugar about 1/2 cup|
|3.||Cardamom powder 1/4 teaspoon|
|4.||Poppy seeds / Kasa kasa / khus khus / gasagase 1 teaspoon|
|1.||Fine rava / chiroti rava 1/2 cup|
|2.||Maida 1/8 cup|
|3.||Salt 1/2 pinch|
|5.||Water to make the dough|
fine rava, maida, 1-2 teaspoons of oil and
salt to a utensil.
Make soft dough using small quantity of water at a time.
water to it, so that
the dough is immersed in the water completely.
Cover and keep aside for one to two hours.
in water for a few minutes.
Knead the dough in water to prevent the kayi holige edges from becoming rubbery.
Drain the water completely.
the dough, using your fingers, till the dough becomes
When you pull-up small quantity of the dough, it should stretch without breaking. If it does not stretch, add little water and knead again.
The soft dough is called kanaka.
the dough with 1-2 teaspoons of oil. Cover the utensil with the dough.
for at least one hour to make soft and
inspect the jaggery pieces and remove any unwanted material present in
grind the coconut pieces, in a mixer jar, such that the
as fine as possible.
Grind the mixture into a fine paste. If required, add little water.
If the water content is less in the coconut, then the coconut pieces can be dry ground finely than the coconut with more water content. In the first case, there is no need to add water while grinding with jaggery.
the mixture to a thick-bottom kadai.
Fry the mixture for a few minutes. Add little water if the mixture is dry and fry.
poppy seeds and fry till the mixture becomes thick on low heat.
Switch off the stove.
You can fry the ground mixture in less time if the mixture is not watery.
cardamom powder. Mix.
Kayi holige filling is ready.
Set aside the mixture to cool.
kayi holige filling.
If the filling is very thick, add a few teaspoons of milk and mix.
If the filling is thin, add a few teaspoons of roasted gram powder and mix.
|2.||Smear little oil on the entire holige or butter paper.|
your fingers with oil. Take a portion of the dough, which
should be about three-quarter size of a lemon.
Place it on the holige paper.
the dough to the size of a small poori.
one ball of the filing in the
center of the dough. Cover the filling completely with the dough, by
lifting its edges and placing them on the top of the filling.
flatten the filled dough.
Turn it upside down.
the dough into a thin holige,
using your fingers or a rolling pin.
a dosa tawa.
Spread little oil.
the holige paper, which has the uncooked
and place it on the tawa, so the holige will be placed directly on the
the holige paper.
a few drops of oil.
When the holige color changes flip the holige.
Sprinkle a few drops of oil.
Cook till both sides have some golden brown spots.
Kayi Holige is ready.
|TIPS||Kayi Holige Recipe|
|1.||If you add jaggery and grind the mixture for making the kayi filling, rather than adding jaggery while frying, you can save on frying time and, therefore, the cooking time.|