Obbattu, also known as Puran Poli or Holige, is a beloved South Indian sweet dish that holds a special place in festivals and celebrations. This traditional delicacy is made by stuffing a sweet lentil filling into a thin, soft dough and then cooking it on a griddle. The result is a mouthwatering treat that combines the rich flavours of jaggery, coconut, and aromatic spices. In this blog post, we will guide you through the process of making Obbattu at home, so you can indulge in this sweet and sumptuous South Indian delight.
For the Dough:
- 1 cup whole wheat flour (atta)
- 1 tablespoon ghee (clarified butter)
- A pinch of salt
- Water, as needed
For the Filling:
- 1 cup chana dal (Bengal gram lentils)
- 1 cup jaggery, grated or powdered
- 1/2 cup grated coconut
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg powder (optional)
- A pinch of salt
- Ghee or oil, for frying
Preparing the Dough:
- In a mixing bowl, combine the whole wheat flour, ghee, and a pinch of salt. Mix well.
- Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 30 minutes.
Preparing the Filling:
- Rinse the chana dal thoroughly and soak it in water for 2 hours. Drain the water.
- Pressure cook the soaked chana dal with enough water until it becomes soft and cooked through. Drain any excess water.
- In a blender or food processor, grind the cooked chana dal to a smooth paste without adding any water.
- Heat a non-stick pan on medium heat. Add the chana dal paste, grated jaggery, grated coconut, cardamom powder, nutmeg powder (if using), and a pinch of salt.
- Cook the mixture on low heat, stirring continuously, until it thickens and forms a lump-like consistency. Remove from heat and let it cool.
- Divide the dough and the filling into equal-sized balls.
- Take a portion of the dough and flatten it into a small disc. Place a portion of the filling in the centre of the disc.
- Carefully gather the edges of the dough disc and seal the filling inside. Flatten the stuffed dough gently between your palms.
- Dust some flour on a flat surface and roll out the stuffed dough into a thin, round Obbattu using a rolling pin.
- Heat a tawa or griddle on medium heat. Place the rolled Obbattu on the hot tawa and cook until golden brown spots appear on one side.
- Flip the Obbattu and cook the other side until golden brown spots appear as well. Apply ghee or oil on both sides while cooking.
- Remove the Obbattu from the griddle and serve it hot. Repeat the process with the remaining dough and filling.
- Serve Obbattu hot with a drizzle of ghee on top. It can be enjoyed on its own or with a dollop of ghee, milk, or yoghurt.
- Obbattu can also be paired with coconut chutney or a simple dal to balance the sweetness.
Obbattu is a delightful South Indian sweet that brings together the goodness of lentils, jaggery, and coconut. The soft and thin dough, filled with a luscious sweet filling, creates a perfect balance of flavours. By following this Obbattu recipe, you can recreate this traditional delicacy in your own kitchen and experience the joy of savouring this sweet and sumptuous South Indian treat. So, gather your ingredients and indulge in the divine taste of Obbattu during festive occasions or any time you crave a delectable dessert.