Coconut Poli | Thengai Poli Recipe | Kayi Holige Recipe

Coconut Poli / Kayi Holige Recipe with step by step pics and a short youtube video, this a rich, delicious and a must sweet for all festive occasions like Bhogi, Navratri, Avani Avittam, Ugadi, Tamil New year etc. Though this Thengai Poli recipe looks complicated but definitely not lengthy like Paruppu Poli, I just simplify by preparing the coconut stuffing in advance and use it whenever needed, as it stays good for 10 days under refrigeration. Also, if I have some stuffing left over, I make some modak flour and make Thengai Pooranam Kozhukattai. As Bhogi festival is celebrated today, I thought of sharing this recipe today and it will be really useful at least to some of you. Do check my 100+ Pongal / Makar Sankranti Recipes, if interested click this link to read the recipes. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel

Check my other Recipes like

• Suzhiyam
• Ukadiche Modak
• Kadalai Paruppu Pooranam Kozhukattai
• Coconut Barfi

Kayi Holige Recipe

Coconut Poli | Thengai Poli Recipe | Kayi Holige Recipe

Priya Santhamohan

Coconut Poli / Kayi Holige Recipe is a rich, delicious and a must sweet for all festive occasions like Bhogi, Navratri, Avani Avittam, Ugadi, Tamil New year etc. Though this Thengai Poli recipe looks complicated but definitely not lengthy like Paruppu Poli. 

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 15 mins

Resting Time 30 mins

Total Time 1 hr 5 mins

Course Diwali Recipes, Festival Recipes, Navratri Recipes, Pongal Recipes, Sweet

Cuisine Indian

Servings 7 Poli

Equipment

• Stovetop

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

For the Inner Stuffing

• 1½ Cups Grated Coconut
• 1 Cup Jaggery
• ¼ Cup Water
• 3 Pods Cardamom

For the Dough

• 1½ Cup Maida / All purpose Flour
• Water As Required
• ¼ tsp Salt
• 3 tbsp Oil
• 1 Generous Pinch Turmeric Powder

Instructions

 

• First, measure and keep all the ingredients ready.
• For the inner stuffing / pooranam: To a pan, add the jaggery and pour 1/4 cup of water. Heat till it dissolves and then filter it to remove the impurities.
• Heat again till bubbles appear, no string consistency is required. Now add the grated coconut and crushed cardamom. Mix in low flame till it forms a mass and ensure there is no water oozing out.
• For the dough: To a mixing bowl, add maida, salt and water.
• Then pour 2 tbsp of oil and combine everything well with a generous pinch of turmeric powder. Knead it to a soft and pilable dough.
• Pour the remaining 2 tbsp of oil over the dough and set aside for a minimum time of 30 minutes to 1 hour. First knead the dough once and pinch a medium-sized ball. Then make an equal or little smaller sized ball from the coconut stuffing. Place a butter paper/banana leaf or plastic sheet, then keep the maida ball, flatten a little and now keep the stuffing in the centre. I dusted some flour on the rolling board and directly rolled it.
• Seal it by pulling the edges to the centre, as we do for aloo paratha. Now, roll it gently or flatten (thin or thick) with your fingers by dusting with little flour or ghee also. Do the same with the remaining dough and stuffing.
• Heat a tawa and gently keep the rolled poli over it. Simmer the flame, drizzle it with ghee and cook for 2 minutes.  Then flip it to the other side, drizzle with little more ghee and cook till gets a slight golden colour.

  Try this Thengai Poli Recipe for Bhogi or Navratri festival.

Video

Notes

Tips for Coconut Poli Recipe

For the inner stuffing / pooranam

1. Use fresh and mature coconut, don't use tender coconut, as it cannot be made into balls and the stuffing oozes out.
2. Adjust jaggery as per sweetness required for this Thengai Poli Recipe.
3. Always filter the jaggery to remove the impurities, as it may contain sand and dust.
4. No string consistency is needed to make the pooranam, just mix till it thickens and forms a mass.
5. Ensure there is no water content left in the coconut stuffing, else it leaks when rolling.
6. This coconut stuffing can be prepared in advance and refrigerated for 10 days.

For the Dough (Outer Covering)

1. I used sesame oil for kneading the dough, which adds a nice flavour.
2. For a healthy version, an equal proportion of maida and wheat flour can be used. It lends a good taste too.
3. Resting the dough for a minimum time of 30 minutes to 1 hour is a must to get soft a Coconut Poli .
4. If you want to make the poli quickly, knead it with lukewarm water and rest it for 10 minutes. Also, warm water gives softness to the poli.
5. The dough should be sticky (not rough) with oil floating on top, to get a soft poli.

For making the Poli

1. To roll the poli: Use a butter paper/banana leaf or plastic sheet greased with ghee or even dust the rolling board with some flour and then flatten it.
2. You can roll the poli thin or thick as preferred for this Kayi Hoilge Recipe.
3. Always cook the poli in low flame, so it gets well cooked inside.
4. I suggest cooking the poli in ghee as it lends a nice flavour.
5. It stays good for 4 to 5 days under refrigeration.

Keyword Coconut Poli, Kayi Holige Recipe, Thengai Poli Recipe

Coconut Poli Recipe

Method for Thengai Poli Recipe

1. First, measure and keep all the ingredients ready.

2. For the inner stuffing / pooranam: To a pan, add the jaggery and pour 1/4 cup of water. Heat till it dissolves and then filter it to remove the impurities.

3. Heat again till bubbles appear, no string consistency is required. Now add the grated coconut and crushed cardamom. Mix in low flame till it forms a mass and ensure there is no water oozing out.

4. For the dough: To a mixing bowl, add maida, salt and lukewarm water.

5. Then pour 2 tbsp of oil and combine everything well with a generous pinch of turmeric powder. Knead it to a soft and pilable dough. I forgot to add the turmeric powder along with maida, so added at last.

6. Pour the remaining 2 tbsp of oil over the dough and set aside for a minimum time of 30 minutes to 1 hour. I used warm water, so gave a resting time of 1 hour, you can knead the dough prior of 3 to 4 hours too, to a get a pliable dough. First, knead the dough once and pinch a medium-sized ball. Then make an equal or little smaller sized ball from the coconut stuffing. Place a butter paper/banana leaf or plastic sheet, then keep the maida ball, flatten a little and now keep the stuffing in the centre. I dusted some flour on the rolling board and directly rolled it.

7. Seal it by pulling the edges to the centre, as we do for aloo paratha. Now, roll it gently or flatten (thin or thick) with your fingers by dusting with little flour or ghee also. Do the same with the remaining dough and stuffing.

8. Heat a tawa and gently keep the rolled poli over it. Simmer the flame, drizzle it with ghee and cook for 2 minutes. Then flip it to the other side, drizzle with little more ghee and cook till gets a slight golden colour.

Try this Thengai Poli Recipe for Bhogi or Navratri festival. 

Thengai Poli Recipe