Tuesday, July 31, 2018

Obbattu/Puran poli

Obbattu is a famous south Indian sweet dish which we usually prepare in festivals. It tastes yummy along with ghee.  It is time consuming recipe, but still worth preparing and eating with family... thats so awesome. We can prepare obbattu with toor dal, moong dal, coconut, carrot or grated paneer too. I have prepared with toor dal here,do try.

Preparation time:1 hour
Servings: 10-12 pieces
For dough:
Maida flour 2 cups
Oil 3 table spoon
Turmeric 2 pinch

For filling/hoorana in kannada:
Toor dal- 2 cup
Jaggery - 3.5 cups
Grated coconut -1/2 cup
Cardamum powder - 1/2 tspoon


  1. In a bowl add maida, turmeric and small amount of water and mix well to get smooth dough, Add oil and again mix well. keep it aside for an hour so that dough sets.
  2. In a pressure cooker cook the toor dal with water and strain water.
  3. In a cooking pan add powdered jaggery, boiled toor dal, grated coconut and mix well in  medium flame until jaggery melts. then add cardamum powder. Mix well and switch off the flame.
  4. Once the toor dal mixture [hoorana] cools down make it a thick paste by grinding. 
  5. Make both the dough and filling into medium lemon sized balls.
  6. On the holige paper or thin cover or butter paper, spread more oil so that dough doesnt stick to the paper
  7. Place the dough and spread a bit to about 8 cms diameter.
  8. Place one filing in the center of the dough. Cover the filling completely with the dough, by lifting the edges and placing on the filling.
  9. Reverse the dough and Spread the dough into a thin layer, using your fingers.
  10. On a flat Tava spread oil, Place the obbattu.
  11. Cook the holige/obbattu on both sides properly until it turns golden yellow or 2 to 3 minutes.spray oil or ghee on it.
  12. Tasty holige/obbattu will be ready to serve with ghee.  

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