Obbattu

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.