Traditional South Indian Obbattu Recipe

Ingredients

1 cup chana dal
1 cup jaggery
1 cup maida (all-purpose flour)
1/2 cup sooji (semolina)
1/4 teaspoon turmeric powder
1/2 teaspoon cardamom powder
1/4 cup grated coconut
1/4 cup ghee
Water as needed
Pinch of salt

Steps and instructions

Start by washing the chana dal thoroughly. Place it in a deep pot, add enough water to cover it and bring it to a boil. Then reduce the heat to low and let it simmer until the dal is soft and thoroughly cooked.
While the dal is cooking, take another pan and heat the jaggery on medium flame with a little water. Stir continuously until the jaggery melts completely and starts to thicken.
Once the dal is cooked, drain any excess water and add it to the jaggery syrup. Mix it well and cook on medium flame until the mixture becomes thick.
Add cardamom powder and grated coconut to the dal and jaggery mixture. Stir well and cook for a few more minutes. Then turn off the heat and let it cool. This mixture will be used to make the filling for the Obbattu.
While the filling is cooling, prepare the dough. Combine maida, semolina, salt, and turmeric powder in a large mixing bowl. Add water slowly and knead it into a smooth and soft dough. Cover the dough and let it rest for about 30 minutes.
After the dough has rested, divide it into equal portions. Roll each portion into a small circle, add a spoonful of the prepared filling in the center and fold the dough to seal the edges. Roll it out again into a flat round shape.
Heat a tawa or griddle on medium flame. Place the rolled Obbattu on the hot tawa. Cook it on both sides until golden brown, adding a little ghee on each side.
Remove the Obbattu from the tawa and serve it hot. Repeat the process with the remaining dough and filling.

Tools for making

Deep pot - Used to cook the chana dal.
Pan - Used to heat and melt the jaggery.
Mixing bowl - Used to prepare the dough for the Obbattu.
Rolling pin - Used to roll out the dough into circles.
Tawa or griddle - Used to cook the Obbattu on the stovetop.

Recipe variations

For a gluten-free version, substitute the maida (all-purpose flour) with gluten-free flour such as rice flour or a gluten-free baking mix.
Instead of chana dal, you can use other lentils like toor dal or moong dal for the filling.
Add a twist to the filling by incorporating chopped nuts like almonds, cashews, or pistachios.
For a fruity flavor, mix in some finely chopped fruits like bananas or pineapple into the filling.
If you prefer a savory version, substitute the sweet jaggery with a mixture of spices like cumin, coriander, and chili powder for a spiced lentil filling.
For a healthier option, you can bake the Obbattu in the oven instead of cooking on a tawa.
Experiment with different sweeteners like coconut sugar or date syrup instead of jaggery for a different flavor profile.
Add a pinch of saffron strands to the filling for a fragrant and visually appealing variation.
For a vegan version, replace ghee with coconut oil or any other plant-based oil.
If you'd like a low-sugar version, reduce the amount of jaggery used or use a natural sugar substitute like stevia or monk fruit sweetener.

Recipe overview

Obbattu, also known as Holige, is a traditional Indian sweet flatbread that is particularly popular in the South Indian states of Karnataka and Andhra Pradesh. This delicious dessert is typically prepared during festivals and special occasions. It's made with a sweet filling of chana dal (split chickpeas), jaggery, coconut, and cardamom, enclosed within a dough made from maida (all-purpose flour) and semolina. Once cooked to golden perfection on a griddle with a dab of ghee, the Obbattu turns out delightfully crispy on the outside with a sweet, soft filling within. Expect a delightful mix of flavors and textures with each bite. This recipe guide will take you through the step-by-step process of making Obbattu at home. Enjoy the art of making this delightful sweet treat and relish it with your loved ones.

Common questions

Can I use any other lentils instead of chana dal? Yes, you can try using toor dal (pigeon pea lentils) or moong dal (split yellow lentils) as alternatives.
Can I substitute jaggery with sugar? Yes, you can use sugar instead of jaggery, but the flavor and texture of the filling may differ slightly.
Can I use whole wheat flour instead of maida? Yes, you can use whole wheat flour, but the texture of the dough may be different and the Obbattu may turn out slightly denser.
Can I skip adding turmeric powder? Turmeric powder is added for color, so it can be omitted if desired. However, it does add a subtle flavor to the Obbattu.
Can I make the filling in advance? Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Just make sure to bring it to room temperature before using it as a filling.
How do I store the Obbattu? Once the Obbattu cools down, store them in an airtight container at room temperature for up to 2 days.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and combining the ingredients.
Pot - A deep pot for cooking the chana dal.
Pan - A pan for heating the jaggery and cooking the dal-jaggery mixture.
Griddle or Tawa - A flat cooking surface for cooking the Obbattu.
Rolling Pin - A tool for rolling out the dough into circles.
Spatula - A flat utensil for flipping and removing the Obbattu from the griddle.
Spoons - Utensils for stirring and adding ingredients to the recipes.
Knife - A sharp knife for cutting the Obbattu into desired portions.
Plate or Serving Tray - A dish or tray for serving the cooked Obbattu.

Origin stories

Obbattu, also known as Holige or Puran Poli, is a celebrated dish hailing from the southern regions of India, with deep roots in the culture and tradition of Karnataka. This sweet flatbread is not just a dish, but a symbol of festivities and celebrations. Traditionally prepared during Ugadi, the Kannada New Year, Obbattu has made its way to everyday menus due to its irresistible taste. What's fascinating is that this dish is not only relished in India, but has travelled far and wide to Sri Lanka, where it's known as 'Pol Piththa', and even to Indonesia, where it's called 'Obattu'. In the hands of an expert, preparing Obbattu is like watching a well-choreographed dance. The dough is rhythmically rolled, the filling is carefully placed, and the entire package is expertly sealed before it is graciously offered to the dancing flames. The end result is a sweet melody of flavours that lingers long after the last morsel has been savored.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.