Narla Ubbatti Recipe | Kayi Holige Recipe

Today’s post is this Narla Ubbatti Recipe | Kayi Holige Recipe from the Konkani Cuisine of Karnataka state.

For the letter N, I had prepared a Nariyal ki Meeti Roti as a part of a cooking marathon I did one Sunday noon before this Mega Marathon began. As I had mentioned in one of my previous posts, I cooked 7 dishes on that day.By the time I clicked each one, I was so tired and had no inspiration to do a proper set up and shoot the pics. The badly affected one was the Nariyal ki Meeti Roti!

The sun had set and even then I tried my best to click at least 2 pics that would be worth posting.But luck was not in my favor. I could not find a nice way to set up the props for the click and it turned out a little bad to my liking. I shelved the thought of posting that dish and made this Narla Ubbatti Recipe | Kayi Holige Recipe today.

Narla is coconut in Konkani language and this one had coconut, jaggery and poppy seeds in the stuffing. It is super delicious and we all enjoyed it with our evening tea / coffee.

Obittu / Obattu / Ubbatti / Holige  is the term for sweet stuffed flatbreads that are very popular in the various cuisines of Karnataka. In our weddings / festivals and functions, this holds a special place on the menu.

This Narla Ubbatti Recipe | Kayi Holige also goes by the name Kayi Holige in Kannada language or simply called Sweet Coconut Roti! I used this recipe as the reference to make the dish of the day.

Step by step method to prepare Narla Ubbatti Recipe | Kayi Holige Recipe

Take rava,whole wheat flour,maida,salt in a bowl and mix. Add water little by little and knead to a soft dough. Fianlly add oil and knead well once again. The dough should not be stiff. Cover and keep aside for at least 1-2 hours.

Take the grated coconut in a pan and roast it till it turns light brown and losses the moisture. Do this on low flame as it will get charred quickly. Transfer it into a bowl and let it cool. Take this in a mixe jar and add jaggery [not in pic] and grind in pulses without adding water.

Heat ghee in a small pan and add the ground mixture and cook for a few minutes on low flame. Now add poppy seeds and cook for another minute. Remove from pan and let it cool.

Knead the dough once more and pinch off a golf sized ball. Roll it into a ball and see if it cracks.If it does add alittle oil / water and knead again. Dust a little flour on the rolling surface and flatten teh ball of dough. Keep a table spoon[/ as required ] of the filling and bring the edges together. Roll out slowly into a 4″ roti.

Cook on a heated griddle, drizzling a little ghee on both sides, till brown spots appread on each side. Remove from griddle and serve brushed with ghee.

Delicious Narla Ubbatti Recipe | Kayi Holige is ready to be served….

Note:

• Let the dough rest for at least an hour. It will give the best results.
• This dish is made with equal parts of maida / APF and Sooji. I have changed the proportions and added wheat flour as well.
• The quantity of poppy seeds in the original recipe is more than twice of what I have added here.
• If you don’t like ghee, use sunflower oil to cook the Roti.

Let’s see what we need to make this Narla Ubbatti Recipe | Kayi Holige Recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92