Kayi holige
Kayi holige, from above
VegKarnataka

Kayi holige

Thin flatbread stuffed with coconut and jaggery, served with hot ghee. Ugadi's other holige.

80 minTime
3 gProtein each
mildSpice
Ugadi holige1 chapter · 1 min read

Make it your way

Grandma's wayCoconut jaggery holige with ghee.
The original
364kcalsame
3 gproteinsame
3 gfibresame
80minutessame

Classic kayi holige.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Fresh grated coconut2½ cups, white part
Jaggery1 cup, grated
Cardamom½ tsp
Maida (all-purpose flour, plain flour)1¼ cups
Turmeric (ground turmeric)a pinch
Cooking oil (vegetable oil)for the dough and rolling
Gheeto serve
Salta pinch

Method

4 steps
  1. 1Knead maida, turmeric and salt with water into a very soft dough. Pour oil over and rest 2 hours.
  2. 2Cook coconut and jaggery until thick and dry, add cardamom and grind lightly. Roll into balls.
  3. 3Flatten dough on an oiled sheet, wrap a filling ball and pat or roll thin.
  4. 4Cook on a medium hot tawa until golden spots appear on both sides.
Serve it like this

Fold one holige in quarters on a plate, pour hot ghee over and serve with warm milk alongside.

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Make it a meal

What goes with Kayi holige: a bread or rice, a side, something to drink and something sweet.

With a main Holige saaru35 min
A little snack Maddur vada40 min
A little snack Ellu bella30 min
To drink Badam milk25 min
To drink Ragi malt10 min
Something sweet Bele holige90 min
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