Kayi obbattu ( kayi holige//coconut poli)

 

Ingredients for kanaka ( outer covering)

Chiroti rave ( fine sooji// semolina)—1 cup

Maida—1/4 cup

Salt—one pinch

Turmeric powder (arisina//haldi)—1/4 teaspoon 

Oil—1 tablespoon 

Method 

Take chiroti rave,maida ,salt,arisina,oil in a bowl.

Mix well together.

Now add water little by little and start mixing it till you get a soft dough.

Knead well for 8 to 10 minutes.

Sprinkle some water cover and let it rest for minimum 1 hour.

More than one hour is also good enough.

Ingredients for hoorana ( stuffing)

Coconut (one) or grated coconut( kayi turi)—2 cups

Jaggery powder (Bella//gud)—11/4 cup

Rice flour( powder) ( akki hittu)—1 tablespoon

Cardamom pods (ellaki//elaichi)—5

Method 

Grind  grated coconut in a mixy jar to fine paste without adding water.

( which helps to make thin obbattu)

Now melt jaggery in a pan or kadai adding little water ( around 3 to 4 tablespoon )and start cooking on medium heat.

When jaggery dissolves in water add in ground coconut paste and rice powder.

Keep stirring until the moisture gets evaporated.

Add cardamom powder and mix well.

Switch off the stove.

Let it cool completely.

After it cools make lemon sized balls and keep it ready 

Now to make obbattu 

Knead the kanaka ( outer covering) again adding a tablespoon of oil for 4 to 5 minutes .

Now pinch the small lemon sized balls from it and keep it ready too

 Grease the left hand and spread this dough and make it flat.

Place one hoorana ( stuffing) ball over it,

Slowly cover it  evenly with the dough.

Put this on a greased parchment paper or plastic sheet or bananaleaf,and start rolling with rolling pin or with your palm.

( or you can even dip the prepared dough in maida  flour and roll like chapathi).

Now heat the iron tava or skillet or non stick pan on medium low heat.

Now place this rolled obbattu on the tava,and slowly remove the paper.

Now cook obbattu for 1 to 2 minutes and flip to the other side 

Let it cook on both sides.

Remove from tava and spread on a plate.

Let it cool.

Repeat the same procedure for all obbattu.

Enjoy kayi obbattu with ghee.