Sunday, September 09, 2012

Kaayi Holige

A Kannada Brahmins' invention, Kaayi Holige means Coconut stuffed sweet chapathis. Making this is an art and needs perfect consistency for both the filling as well as the outer dough.

1. Maida - 1 Cup
2. Chiroti rava - 1 Cup
3. Salt - 1/4 Tsp
4. Sesame seed oil - 2 Tbsp
5. Grated or powdered Jaggery(sticky type) - 2 cups
6. Grated coconut - 2 cups
7. Dry roasted poppy seeds(khus khus) - 1/2 cup
8. cardamom powder - 1/4 Tsp
9. Dry Roasted Sesame Seeds(Optional) - 2 Tsp

Note: Increase or decrease jaggery according to taste.

Mix maida, chiroti rava and salt. Add little water and knead well to make a smooth dough. Add sesame seeed oil and keep kneading till the dough becomes flexible and is soft.

Cover with a polythene sheet and keep for at least 2 hrs at room temperature.

Dry roast the grated coconut till it becomes light brown and aromatic.  Heat 1/2 cup water in a thick pan. add grated jaggery, allow it to melt and sizzle. Add the roasted coconut, poppy seeds and sesame seeds. Mix well till the mass becmes sticky but not dry(Just like panchakajjaya). Add cardamom powder, mix well and allow to cool a bit. Make lemon sized balls.

Make a thick poori with the kneaded dough. Keep a ball of coconut jaggery mixture and seal the poori. Keep the stuffed poori between two polythene sheets coated with sesame seed oil. Press using a rolling board or roll with the rolling pin, taking care not to break the poori. Make holiges many as possible. keep them betwen sheets of paper so that they don't stick to each other.

Heat a chapathi tawa and roast the holige till golden and crisp. Serve hot with fresh ghee.

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