Kayi holige or kayi obbattu or coconut poli recipe explained with step by step pictures. This is a Mangalore style kayi holige or kayi obbattu and is very very popular in Managlore-Udupi region of Karnataka. This tasty kayi holige or kayi obbattu is very easy to prepare if the proper recipe is followed.
Mangalore style kayi holige or kayi obbattu or coconut poli is prepared using maida flour. Kayi holige (that is how it is called in Karavali and Malnad region) is thin, stiff yet very soft in texture. Flour is dusted and the holige or obbattu is rolled using a rolling pin. So this kayi holige looks very dry but it just melts in your mouth. I have tasted holige or obbattu from various parts of Karnataka. And I would say this Mangalore version is ultimate in taste. Maida flour is used in the recipe, which you can replace with wheat flour. But to get the authentic taste I would suggest using maida or all purpose flour.
In Managlore-Udupi region of Karanataka, kayi holige or bele holige is prepared on all special occasions. I learnt this recipe from my Father-in-law (He is a great cook though cooking is not his profession). Infact I prepared this under his guidence last time when I visited my hometown. I am posting this recipe now as the Diwali festival is ahead. So try this tasty holige for this Diwali.
If you are looking for more sweet recipes then do check our rave unde or rava laddu, badam puri recipe, halu bai, Carrot badam payasa, pineapple payasa, mungdal payasa, Shavige payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes.
Preparation time: 30 min
Cooking time: 30 min
Serves: 25 no
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