Thengai Obbattu |Coconut Poli |Kayi Holige

Coconut Poli or Kayi Holige or Thengai Obbattu is one of the most addictive, satisfying sweet you have ever had. It is sweet flatbread made using maida and stuffed with a unique combination of earthy flavors from coconut, and the raw sweetness of Indian jaggery.

This 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, I just simplify by preparing the coconut stuffing in advance and use it whenever needed, as it stays good for 10 days under refrigeration.

This easy recipe of sweet coconut Poli is made with freshly grated coconut and jaggery, it’s so delicious and rich in taste.

During my childhood days,we used to go to grandma’s home for every festivals and school holidays. We request her to prepare this recipe despite of any specific occasions. Though she usually make poli with channa dal poornam,i love this Thengai poli more than that. She always makes some polis separately for me with coconut poornam.

Check my other Poli Recipes,

Gul Poli or Til Gul Poli or Gulachi Poli

Lets see how to make this Coconut Poli,

Coconut Poli | Kayi Holige | Thengai Obbattu recipe

INGREDIENTS:

For making dough

• 1 cup maida (All purpose flour)
• ⅓ cup water (plus one or two tablespoon more)
• 2 tablespoon sesame oil (nallennai)
• 2 tablespoon vegetable oil

For stuffing

• ¾ cup fresh shredded coconut
• ¼ cup water
• ½ teaspoon cardamom powder
• ¾ cup jaggery
• ¼ cup vegetable oil or ghee for frying the obbattu

INSTRUCTIONS

1. Mix the sesame oil, water and flour to make a sticky dough. Cover the dough with oil and allow it to rest for an hour. Set aside.
2. Boil the jaggery with little water (about ¼ cup) till it completely melts. Add in the fresh shredded coconut and cardamom powder. Saute till the mixture thickens. Set aside to cool. Make into small lime sized balls and set aside on a plate.
3. Apply oil generously to your hands and take a small maida dough and place it on a wax paper. Start patting the dough to form a circle. Place the pooranam / stuffing ball in the middle of the dough and start covering the dough by pinching in the top. Apply oil to your hands and start pressing the ball gently to spread. Gently keep pressing the dough to evenly spread and form a circle.
4. Set a griddle on heat on medium flame and place the obbattu and sprinkle some oil or ghee. Cook for a minute on each side.
5. Set aside on a plate to cool.

NOTES:

1. Cool and store in an airtight container for up to 6 days.To serve, apply very little ghee and heat for 20 seconds in a microwave or on a griddle.
2. You can adjust the sweetness as per your preference.

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