Coconut Poli / Kayi Holige Recipe with step by step pics, 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.
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Kayi Holige Recipe
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.
- 1½ Cups Grated Coconut
- 1 Cup Jaggery
- ¼ Cup Water
- 3 Pods Cardamom
- 1½ Cup Maida / All purpose Flour
- Water As Required
- ¼ tsp Salt
- 3 tbsp Oil
- 1 Generous Pinch Turmeric Powder
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First, measure and keep all the ingredients ready.
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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.
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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.
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For the dough: To a mixing bowl, add maida, salt and water.
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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.
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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.
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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.
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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.
Tips for Coconut Poli Recipe
For the inner stuffing / pooranam
- Use fresh and mature coconut, don't use tender coconut, as it cannot be made into balls and the stuffing oozes out.
- Adjust jaggery as per sweetness required for this Thengai Poli Recipe.
- Always filter the jaggery to remove the impurities, as it may contain sand and dust.
- No string consistency is needed to make the pooranam, just mix till it thickens and forms a mass.
- Ensure there is no water content left in the coconut stuffing, else it leaks when rolling.
- 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.
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 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.
6. 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.
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
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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