Indulging festive sweet recipe of Thengai Poli – Kobbari Bobbatlu – Kayi Holige with detailed step-wise pictures. Makes for a delicious tea time or coffee time snack or to make your meal special!
Every year for Sankranthi (Pongal) festival, on the day of Bhogi Amma makes Bobbatlu. The traditional recipe for Bobbatlu or Poli or Holige uses chana dal and jaggery. As far as I can remember, we have made the traditional recipe. Sometime last year, I had a chance to visit Holige Mane – a popular joint specializing in Holige of different types. We got ourselves a few flavors and of everything I tried, Kayi Holige or the coconut flavored one stuck me the most. Ever since, I had been wanting to try out Thengai Poli or Kobbari Bobbatlu at home.
The day of Bhogi last week seemed like a perfect occasion and I just made us some of the best Thengai Poli or Kobbari Bobbatlu. I tried two ways of making the Poli or Bobbattu itself – the first method is something I have been doing since years, smearing the bobbattu as thin as possible on a plastic sheet. The second method is to roll it using a rolling pin, after dipping the ball of dough in some rice flour. Both the methods gave good results however I found the second method easier if you are starting out poli/bobbatlu making for the first time.
Another trick to follow while making these delicacies is that they should never be placed together straight out of the stove. There are chances of them getting stuck, so place them individually until they cool down. We stored them in an airtight container in fridge for upto 3 days and reheated as needed microwave – tasted as good as freshly made!
How to make Thengai Poli | Kobbari Bobbatlu | Kayi Holige –
Detailed step-wise picture recipe of making Thengai Poli | Kobbari Bobbatlu | Kayi Holige –
In a mixing bowl add maida, salt and turmeric powder. Mix well.
Add water as needed and make into a loose dough. Add a tbsp of oil and knead again.
The dough should be soft and smooth, not too tight as chapati or poori dough. Add the remaining oil, Cover and rest it for an hour at the minimum. The longer it soaks, the better it will be to pat the poli/bobbatlu.
Meanwhile, prepare the sweet coconut stuffing by adding grated coconut, cardamom powder and jaggery powder in a thick bottomed pan and heat over low flame.
After continuously stirring for about 7-10 mins, the stuffing comes together. Remove it from heat and let it cool down completely.
Once cooled down, make into 6 equal sized balls.
Similarly make equal sized balls of the dough.
Grease a plastic sheet or a parchment paper with oil. Spread the outer dough into a medium circle. Place one ball of coconut stuffing.
Close the dough from all sides and remove any extra dough from top.
Pat it into a thin circle. Grease your fingers in oil to easily pat it. Ensure that the stuffing is spread all over.
If you find the above process difficult, dip the ball of dough in rice flour.
Roll into a thin circle using a rolling pin. Dust with rice flour if required.
Heat a tawa on medium flame and as you prepare each poli/bobattu, transfer it to the tawa.
Cook on both sides until golden brown spots apprear. Drizzle ghee on both sides.
Remove from heat and place it on a plate. Repeat this with rest of the dough and stuffing. Make sure not to place the cooked poli/bobbattu one on top of the other as they may stick.
Serve them warm with extra ghee drizzled on top. To store them for longer shelf life use airtight container and keep it in fridge. Reheat for 10 secs in microwave before serving.
- Adjust the quantity of jaggery depending on the sweetness.
- Don’t cook the poli/bobbattu on low flame for longer time as they tend to become very hard.
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