Introduction
Kayi Holige – A Sweet Flatbread, this Kannadiga dish is a derivative of Tamil Nadu’s Boli and North Indian Puran Poli dish. Adding coconut to the Bengal gram filling makes it different. It is also named as Naariyal Puran Poli among Hindi-speaking people. Also known as Kayi Obbattu and Coconut Poli in different regions, it belongs to the same family as the Maharashtrian Puran Poli. Similar to Boli made in the South Indian states, Kerala and Tamil Nadu, all-purpose flour is used for the preparation of bread, but jaggery filling, similar to Pooran Poli is used inside. Similar to Boli, it’s slightly flat too.
In North Karnataka, the dish is called Holige and in South Karnataka, it is Obattu. There are slight variations in names across different regions. Yet, the basic concept remains the same. It’s mostly prepared like a stuffed chapati, with a sweet stuffing inside. The Filling (Hoorana) and The Outer Layer (Kanaka) are prepared separately first, and later made like Aloo paratha. Bobbatlu or Bhakshalu of Telugu-speaking communities and Vedmi of Gujarat are other variations. The dish is ubbatti or simply poli in Konkani regions.
Here is the simple recipe of Kayi Holige, which you can try at home.
Ingredients for Kayi Holige:
- Maida – ½ kg
Dalda – ¼ kg - Bengal gram – ¼ kg
- Jaggery – ¼ kg, grated
- Coconut – ½, grated
- Ghee – As needed
How to prepare Kayi Holige?
- Mix maida and dalda well, until dalda appears on the surface of the dough.
- Cook Bengal gram by adding water, and then make a fine paste.
- Add grated jaggery and coconut, and grind again.
- Make small balls from maida dough and spread them on the top of the plastic paper.
- Place a little Bengal gram mixture on top and spread again.
- Fry in a tawa, adding ghee on both sides. Flip both sides.
Courtesy: Vanitha Magazine May 1-14, 2006
Also read: Okkarai – Chana Dal & Jaggery-based Tamil Nadu Diwali Sweet Recipe
Also read a few more dessert recipes. Click on the images in the gallery to read.
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