Friday, July 31, 2009

Kai(Kobbari)/Coconut Holige

All purpose flour(Maida) - 4 cups
Oil - 1/4 cup
Water - 1/2 cup
Salt to taste
For filling:

Coconut - 3, grated
Jaggery - 1/2 kilogram
Semolina - 4 tbsps
Mustard Seeds - 1 tsp
Cardamom Powder - 1 tsp
Ghee - 1 cup


  1. Grind grated coconut(without adding water) into fine powder.
  2. Knead maida with water, oil and salt into soft and smooth dough. Keep it covered with a wet cloth for 30mins.
  3. Take 1/2 cup water in a pan and melt jaggery.
  4. Heat 1 tbsp ghee in a heavy bottomed pan and add mustard seeds.
  5. When mustard seeds starts to splutter, add semolina and fry for 3-4 mins on medium flame.
  6. Add powdered coconut and jaggery syrup and stir well.
  7. Add cardamom powder and keep stirring continuously until the mixture does not stick to your finger when touched.
  8. Remove off heat and let ot cool. This mixture will harden little bit when cooled.
  9. Make ping-pong sized balls of this mixture.
  10. Take small portions of the maida dough and make lemon sized balls.
  11. Smear little maida on one of the maida ball and roll it into small disc using a rolling pin.
  12. Keep a coconut mixture ball in the centre and bring all the edges of the maida disc together such that it cover the coconut mixture ball evenly.
  13. Dip this in maida and roll it again to form discs like chapati(you can vary the thickness).
  14. Fry this(on medium flame) on a preheated griddle smearing ghee on both sides until both the sides and roasted enough.
  15. You can store this in air-tight containers for 2-3 days.

RCI-Udupi & Mangalore


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