Obbattu
Veg
Karnataka's festival sweet flatbread — a thin, layered wheat pastry stretched around a stuffing of chana dal and jaggery slow-cooked with cardamom and coconut, then griddle-cooked with ghee until golden and puffed. Also called holige or puran poli in Maharashtra, the Karnataka version uses a stretchier dough and a drier, more dal-forward filling. Central to Ugadi, Sankranthi, and harvest festival meals.
Cuisines
Udupi
Mysore
Saraswat
Goan
Best for
Lunch
Snacks
Build a full meal around Obbattu
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
|
1 cup | Chana dal |
|
1 cup | Jaggery |
|
1/2 teaspoon | Cardamom , powder |
|
1 cup | Flour |
|
1/4 teaspoon | Turmeric powder |
|
1/4 teaspoon | Salt |
|
2 tablespoons | Ghee |
|
— | Water , as needed |
|
— | Oil , for cooking |
Instructions
- 1 Wash and soak the chana dal for 1 hour.
- 2 Cook the soaked chana dal in a pressure cooker with enough water until soft.
- 3 Drain the cooked dal and grind it to a smooth paste.
- 4 In a pan, add the ground dal paste and jaggery. Cook on medium heat until the mixture thickens and leaves the sides of the pan.
- 5 Add cardamom powder to the mixture and mix well. Let it cool to form the filling (hoorna).
- 6 In a bowl, mix all-purpose flour, turmeric powder, salt, and ghee. Add water gradually to make a soft dough.
- 7 Cover the dough and let it rest for 30 minutes.
- 8 Divide the dough and filling into equal portions.
- 9 Roll out a portion of the dough into a small circle, place a portion of the filling in the center, and fold the edges over to enclose the filling.
- 10 Gently roll out the filled dough into a thin disc.
- 11 Heat a tawa or griddle over medium heat. Cook the obbattu on both sides, applying a little oil until golden brown.
- 12 Repeat with the remaining dough and filling.
Tips
Use warm water to make the dough for a softer texture.