Traditional and Delicious Obbatu Recipe

Ingredients

  • 1 cup of chana dal (split bengal gram)
  • 1 cup of jaggery (grated)
  • 1 cup of maida (all-purpose flour)
  • 1/4 cup of rava (semolina)
  • 1/4 teaspoon of turmeric powder
  • 1/2 teaspoon of cardamom powder
  • 2 tablespoons of ghee
  • Salt to taste
  • Water as required
  • Oil for greasing

Steps and instructions

  1. Start by washing the chana dal thoroughly under running water. Soak it in water for about 30-45 minutes.
  2. After soaking, drain the water completely and transfer the chana dal to a pressure cooker. Add enough water to submerge the dal and pressure cook it till it becomes soft and mashable.
  3. While the dal is pressure cooking, in a mixing bowl, add maida, rava, turmeric powder, salt and ghee. Mix well and then add water gradually to form a smooth dough. The dough should be pliable and not sticky. Cover the dough and let it rest for about 30 minutes.
  4. Once the chana dal is cooked, drain any excess water. Then add the cooked dal and grated jaggery to a pan. Cook this mixture on a medium flame until the jaggery melts and gets well combined with the dal.
  5. Continue to cook the mixture until it thickens and starts leaving the sides of the pan. Add cardamom powder and mix well. Let the mixture cool down completely.
  6. Divide the dough and the dal-jaggery mixture into equal portions. Roll out each dough ball into a small disc, place a portion of the dal-jaggery mixture in the center and bring the edges together to seal it. Flatten the filled dough and roll it out carefully into a thin disc.
  7. Heat a tawa or griddle and cook the rolled out obbatu on medium flame, flipping it and cooking on both sides until golden brown. Apply ghee on both sides while cooking.
  8. Repeat the process with the remaining dough and filling. Serve the obbatu warm.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour (maida) for a healthier option.
  • Replace chana dal with moong dal or toor dal for a different flavor and texture.
  • Add a pinch of saffron strands to the dal-jaggery mixture for a fragrant twist.
  • Add finely chopped nuts like almonds, cashews, or pistachios to the filling for added crunch.
  • Replace jaggery with brown sugar or coconut sugar for a different sweetness profile.
  • Add a teaspoon of powdered fennel seeds (saunf) to the filling for a unique flavor.
  • Make a savory version by filling the obbatu with a spiced potato or lentil filling instead of the sweet dal-jaggery mixture.
  • Experiment with different shapes and sizes of the obbatu, such as making smaller bite-sized ones or shaping them into squares or triangles.
  • For a vegan option, replace ghee with melted coconut oil or vegetable oil.

Recipe overview

Obbatu, also known as Holige, is a traditional Indian dessert popular in the southern region of the country. This sweet delicacy is often prepared during festivals and special occasions, and is cherished for its unique, mouth-watering flavor. The recipe involves making a sweet filling from cooked chana dal (split bengal gram) and jaggery, which is then encased in a dough made from maida (all-purpose flour), rava (semolina), and ghee. The result is a deliciously soft and sweet flatbread that is typically enjoyed warm. This recipe takes you through the process of making Obbatu step by step. The list of ingredients and quantities needed are outlined clearly, followed by a detailed method of preparation. This recipe requires some patience, especially while rolling the dough with the filling, but the end result is well worth the effort. By following these instructions, you'll be able to enjoy homemade Obbatu, right from your own kitchen!

Common questions

  1. How long does it take to pressure cook the chana dal? Pressure cook the chana dal until it becomes soft and mashable. This usually takes about 3-4 whistles on medium heat, which can take around 15-20 minutes.
  2. Can I use any other flour instead of maida (all-purpose flour)? Yes, you can substitute maida with whole wheat flour or a gluten-free flour blend if desired. However, the texture and taste may vary slightly.
  3. Can I use a different sweetener instead of jaggery? Yes, you can replace jaggery with an equal amount of brown sugar or coconut sugar. However, the flavor and color of the obbatu may differ.
  4. Can I make the obbatu dough ahead of time? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Make sure to bring it to room temperature before rolling and cooking.
  5. How do I store the obbatu? Once cooked, allow the obbatu to cool completely. Then, store it in an airtight container at room temperature for up to 2-3 days. You can also refrigerate it for longer shelf life.
  6. Can I freeze the obbatu? Yes, you can freeze the obbatu for up to 2-3 months. Wrap each obbatu individually in plastic wrap or foil, place them in a freezer-safe bag or container, and thaw before serving.

Serving dishes and utensils

  • Pressure Cooker - Useful for cooking the chana dal until it becomes soft and mashable.
  • Mixing Bowl - Used to mix the maida, rava, turmeric powder, salt, and ghee to prepare the dough.
  • Pan - Required for cooking the chana dal and grated jaggery mixture until it thickens and combines well.
  • Rolling Pin - Essential for rolling out the dough into thin discs for the obbatu.
  • Tawa or Griddle - Used for cooking the rolled-out obbatu on medium heat until golden brown.
  • Spatula - Helps in flipping and handling the obbatu while cooking on the tawa or griddle.
  • Plate or Serving Tray - Used to serve the obbatu once cooked and ready to be enjoyed.

Origin stories

Obbatu, also known as Holige, is a traditional Indian sweet that is particularly popular in the southern regions of Karnataka and Andhra Pradesh. What's interesting is that this delectable dish is not confined to Southern India alone, but travels north as Puran Poli in Maharashtra and west as Vedmi in Gujarat. The fascinating tale of Obbatu is that it is often prepared during the auspicious festival of Ugadi, which is the New Year's Day for the people of Telangana, Andhra Pradesh, and Karnataka. The sweet and sour flavors of Obbatu are said to denote the belief that life is a mix of different experiences, which should be accepted with equal serenity and tranquility. It is a delightful culinary representation of how food can be intertwined with the culture and philosophy of a region.

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.