Kayi holige

Kayi holige - It is a common sweet prepared for festivals. It is a traditional recipe native to mangalore region. It is also prepared and relished in Maharashtra region, where it is called nariyal poli. I have made it in the traditional udupi style.
Ingredients (1 cup = 250 ml)
For outer dough
All purpose flour - 2 cups
Turmeric powder - 1 tsp
Salt - a pinch
Oil - 3 to 4 tbsp
For the hoorana/ inner filling
Grated coconut - 2 cups
Jaggery - 1 and 1/2 cup (powdered)
Cardamom - 4 to 5
Other - Rice flour for rolling.
Method
Making the outer dough
In a large mixing bowl take the all purpose flour. Add a pinch of salt and a tsp of turmeric powder. Add water little by little and knead it into a dough. The dough should be of chapatti dough consistency. Add the oil and knead again. The dough should be oily. Allow it to rest.
Making the hoorana
Take the grated coconut and cardamom in a blender and powder it. No need to add water. This is only to bring a uniform constituency to the mix.
In a kadai, take the powdered jaggery and heat it. Add about 1/4 cup water. Stir continuiously till a syrup like consistency is formed.
Now add the powdered coconuts cardamom to the jaggery syrup. Stir it well to form a thick paste. Switch it off and allow it to cool.
When the mixture is cool, it should be soft and you should be able to make balls.
Making the holiges
Make small balls of the hoorana mix.
Make small balls of the dough.
Flatten it using your hand.
Keep the hoorana ball in the dough.
Pleat the outer dough properly (like in any stuffed parota).
Dust it with rice flour and roll very softly. Make it into thin holiges.
Heat a skillet (dost tawa),and transfer the holige to it.
Heat the holiges in medium or high flame. Wait till you see small bubbles being formed here and there. When it is formed, flip to the other side, and cook. When brown patches are seen its done. No need of adding oil while cooking.
Kayi holige is best had with ghee.

Uncooked holige