Season of festival has already begun, this is the time to prepare varieties of sweet dishes. This dish is served as main course in festival days. This dish is very delicious and tasty which is liked by everyone. Fresh coconut is called by different names in different regions in India. We, Kannadigas (people of Karnataka), call coconut as Tengina kayi. The grated part of fresh coconut is called “Hasi khobbari or kayi turi”. A wide range of sweet dishes can be prepared from fresh coconut. Coconut is a very versatile and indispensable food item in coastal belt of Karnataka, Chennai and Kerala. It is a complete food which is very rich in calories, vitamins and minerals and it is also a very good source of B-Complex. Normally, there is a misconception that consumption of coconut increases weight, on the contrary it helps to reduce weight if it is used in proper manner. We can prepare lot of sweets like Halwa, Burfi, laadu, Holige and so many… from fresh coconut. Normally, this dish is prepared from fresh coconut and sugar, since I am little bit health and weight conscious I tried fresh coconut with jaggery (Bella/Gud). It came out very tasty and crunchy. I made the procedure simple and easy, if you are preparing it for the first time, do it for a very less quantity say…2 or 3 holige. Once you do it successfully, you can prepare it as many as you like. Let’s see the preparation of Hasi Khobbari Holige. INGREDIENTS
- Fresh Coconut/Hasi khobbari – 4 cups (grated)
- Jaggery/Bella – 2 cups (Crushed)
- Cardamom Powder/Yelakki Pudi – 1 Tea Spoon (6-8 in number)
- Wheat Flour/Godhi Hittu – 2 Cups
- Salt – 1 Pinch
- Cooking Oil – 1 Table spoon
- Chop fresh coconut at home or you can bring chopped fresh coconut available in market. It is always better to chop at home, it enhances the taste of the dish.
- Crush jaggery and measure it to 2 cups and keep it in a bowl.
- Place a small frying pan in medium heat, pour cardamoms in it and slightly roast them or you can roast it for 2-3 minutes. Make a fine powder of it and keep it in a small bowl.
- Pour chopped fresh coconut, crushed jaggery in to a bowl. Add 1 table spoon of water to it and mix it well. Allow it to set for 5 minutes so that jaggery starts melting and it will be easy to prepare the stuff.
- Place a frying pan on medium heat, pour the mixture of coconut and jaggery to it. Stir it continuously until the jaggery gets completely melt. Cook it on medium heat until the stuff starts thickening. Toss it now and then while cooking. It may take 5 minutes. Add cardamom powder before taking it out from heat. Take out the pan from heat. Allow the stuff to cool down completely. Mean while you can prepare the dough.
- Take a bowl, pour wheat flour in it. Take out one table spoon of flour and keep it in a plate for applying on holige (bread). Add a pinch of salt and few drops of oil to it and mix it. Take one cup of water and start pouring over flour by one hand and start kneading it by another hand. Make a smooth dough and cover it with wet cloth for 15 minutes.
- Take out the dough, apply few drops of oil and knead it with hands so that it will become soft and non sticky. Divide it into small parts and make round balls by hands. Keep them in a wide bottomed bowl and close with wet cloth.
- Place a tawa (flat pan) on medium heat. Until it heats, you can start rolling holige (bread). Apply dry flour to hands and take one ball and make it little flat by hands. Apply a drop of oil on inner side of the dough and place the stuff on it and try to close it covering the stuff. Make the stuffed one little flat, apply dry flour to it and start rolling it in a circular manner. Roll it vary smoothly otherwise stuff will come out. If you need you can use some more dry flour on both the sides so that dough will not stick to the surface.
- Place the rolled holige (bread) on heated pan (tawa). Apply oil evenly on upper side of the holige and allow it to cook for 2-3 minutes on medium heat and turn it upside down. Apply oil on the other side as well and allow it to cook for 2-3 minutes. You can check whether holige is fully cooked or not. Both sides of holige should turn into golden brown colour with dark brown spots on it.
- Repeat the same procedure for remaining stuff. You can vary the thickness of the holige according to your preferences. Now hot and tasty holige are ready to serve. You have to serve them with pure ghee (clarified butter).
- You can preserve them for a week.
- Isn’t it amazing!
- Enjoy cooking.