Coconut Poli | Thengai Poli Recipe | Kayi Obbattu Recipe | How to make obbattu with step by step instructions
Coconut Poli is a sweet based flat-bread. It is prepared by stuffing coconut and poppy seeds in jaggery syrup.
This poli recipe is famous in South India, especially in Karnataka, Andhra Pradesh and Tamilnadu. It is also said to be popular in Maharashtra.
In South India, it is generally prepared during festivals or any special occasions.
In Kannada, it is also known as Kayi Obbattu or kayi Holige. Whereas, in Andhra, it is known as Bobbatlu or polae for a much thinner version. In Tamilnadu, it is known as thengai poli or coconut boli/obbattu.
What is Coconut Poli or Kayi Obbattu Recipe?
Coconut Poli or Kayi Obbattu is a sweet based flatbread recipe. It is made using plain flour or maida to prepare the outer layer. Jaggery and grated coconut, sesame or poppy seeds etc can be used to prepare different variants.
You may also check the dal version of this obbattu recipe (Boli Recipe). It’s always been my favourite.
In a country like India, where culture and festival is given more importance, sweet like boli is a very common and easy recipe to prepare. It is so easy and popular that most of the houses in the country prepare boli recipe during festivals such as ganesh chaturthi, holi, diwali, sankranti, pongal etc.
Video Recipe: How to make coconut poli or thengai poli
It is also known to be one main sweet dish prepared in every house in Karnataka and Andhra Pradesh during Ugadi Festival (Celebrated as New Year).
Recently we visited the Holige Mane Boli Shop in Bangalore.
(Click on the above link to explore the Different Boli Varietes!)
I usually prepare it during festivals like Diwali and Pongal and sometimes even during Tamil New Year celebrated on April 14th/15th every year.
When it comes to the size of the poli, it varies greatly from state to state. Some roll it thick when you stuff dal cooked in jaggery or sugar syrup, some very thin when you stuff it with coconut, poppy seeds, sesame, etc. Also, it is available in big or small size in diameter. Mostly the coconut stuffed poli is rolled as thin as possible. But it not necessarily has to be rolled thin.
This version of thengai poli prepared with coconut and jaggery stuffing is my hubby’s favourite
Initially, I thought preparing boli is a strenuous task and takes a long time. One day, when my mom visited me, she insisted me to try out preparing obbattu recipe under her guidance.
To be frank, I felt really nervous to prepare it for the first time. And then I decided to shoot a recipe video on how to prepare this recipe from the scratch. So it would be easy for all the beginners like me to learn how to make it and also share my experience.
Believe me, it is so so simple. You will realize it only when you give it a try and not when someone tells you out of their experience. If you had already tried out Paruppu Boli Recipe, then coconut poli is going to be even more simpler.
How to prepare Coconut Poli Recipe?
Let’s prepare the dough:
In a bowl, add maida or all-purpose flour, salt and turmeric powder. And give it a mix before you add water. You may use wheat flour instead of maida, for a healthier version. I have used turmeric powder just to give it a slightly yellow colour, you may avoid it if you
Add water in batches and prepare a dough. Make sure it is not very hard. The dough should be soft and moist. Like the consistency of puri or chapathi dough.
Add little oil and knead it for 2 minutes. Doing so helps in making the dough soft.
After kneading the dough, pour some oil until it is soaked. This helps in stretching the dough easily and without the dough tearing apart or sticking. Cover & keep aside for 4-5 hours.
Meanwhile, let’s prepare the coconut stuffing:
In a kadai, add grated coconut and dry roast for 2-3 minutes on medium flame. You can feel the coconut aroma, turn off the flame and keep aside.
Now, let’s prepare the jaggery syrup:
In another pan/kadai, add jaggery and water. Heat on high flame and stir it until it melts completely.
To check the consistency, pour a drop into a bowl of water and try to bring it togeher. It should form a thick hard ball and not dissolve in water.
Always check twice before confirming.
Now add the dry roasted coconut to the jaggery syrup. and mix well.
Finally add cardamom and poppy seeds. And combine well until it turns slightly thick.
To make the obbattu:
Take a plastic cover/sheet/butter paper. Apply oil/ghee over it so that the dough doesn’t stick to the sheet. Take a small lemon sized maida dough and spread it using your fingers. Spead it to the size of a puri. Make a small lemon sized ball of the jaggery coconut stuffing. Stuffing size should be a slightly bigger than the dough ball.
Bring all the sides of the dough together to the centre and make a ball. Put the covered or joint edge sides at the bottom. Now, roll/spread it by gently pressing with your fingers over the dough.
Heat a tawa and apply ghee or oil over it. Once heated up, transfer the poli onto the hot tawa. Cook for 2 minutes on each sides and toast until it turns crispy on each side.
Have a bite!!
- 2 cup maida or all-purpose flour
- 1 pinch salt
- 1 pinch turmeric powder
- water - as required
- 1 tbsp oil - to knead
- 1/4 cup oil - to soak
- Jaggery Coconut Stuffing
- 1/2 cup jaggery
- 1/4 cup water
- 1/2 cup grated coconut - dry roasted
- 1/2 tsp cardamom - crushed (optional)
- Ghee - to toast poli
- Take a bowl, add maida, salt and turmeric powder.
- Combine well. Add water in batches and make a soft dough.
- Add little oil and knead 2 minutes.
- Cover & Soak in oil for 4-5 hours.
Jaggery Coconut Stuffing
- Add jaggery and water to a pan and bring it to a boil.
- Allow the jaggery to melt completely.
- Bring it to a hard ball consistency.
- Add the dry roasted grated coconut and combine well.
- Add little crushed or powdered cardamom for fragrance.(optional)
- Add poppy seeds and mix well.
- Mix well and cook until it forms a thick dough. Keep aside.
- Take a small lemon sized maida dough and spread it on a plastic paper/cover.
- Take a slightly bigger sized jaggery stuffing and place it on the maida dough.
- Bring all the sides together and form a ball.
- Gently press with your fingers and flatten the stuffed dough.
- Make it thick and not thin.
- Heat a tawa and apply some ghee or oil.
- Once hot, transfer it to the tawa and toast/cook 2 minutes on each sides.
- Turns slighlty brown on both sides.
- Cooked well.
- Serve with little ghee on top (optional).
Tips & Tricks:
- Make sure the consistency of the jaggery syrup should form a thick hard ball.
- Outer maida dough should be soft and soaking it in oil for minimum 3 hours is important.
- Roll it thick or thin, as required.
- You may refrigerate the stuffing and use for 2 days and not more than that.