Obbattu is a dessert recipe which is mainly made in Karnataka. It is a dessert which is served during Ugadi. But I have seen my neighbours preparing Obbattu almost every day. My daughter tasted it once when she visited their house and after that she started to demand for Obbattu and unfortunately I didn’t know how to prepare this. Then finally after 2 years I have learnt how to make this and it is delicious. It consists of flour, dal and jaggery. I have made the Obbattu and then I have added ghee on top of that. Obbattu is also called as Puran poli in Maharashtra and Poli in Kerala. I have seen sadyas during marriage celebrations. I had once been to my cousin’s marriage in Aluva where they gave a poli first. At that time I was merely a child of 9 yrs and I suddenly asked my father, why are they giving chapatti first. My father told me that this is not chapatti and it is poli. That was the first time I was hearing such a name and then I tasted it and found it to be soft and sweet, melting in the mouth. From then onwards, even for my children it is called as sweet chapatti. This one is made using maida, but taking the nutrition point, I sometimes make with coconut and wheat which is very healthy.There is a place called as Kadambur which is very famous for their poly. The way they make it was shown in a television program very recently, I just couldn’t take my eyes out of that. With such a professionalism, they were making them. Those who are near to kadambur region, might be very well aware of this fact.
obbattu recipe | holige
- maida or all purpose flour – 1 cup
- turmeric powder – 1/4 teaspoon
- salt – to taste
- water – as required
- ghee – 1 teaspoon
- oil – 1/4 cup
- chana dal – 1 cup
- jaggery – 3/4 cup
- cardamom powder – 1/4 teaspoon
how to make obbattu recipe with step by step photos
1. Sieve maida and turmeric powder together so that both get mixed well.
2. Put every thing in a wide plate, add salt and mix well
3. Then add the required amount of water and make a sticky dough.
4. Then appl 1 tbsp of ghee over the dough to make it non sticky. If necessary add more ghee.
5. Leave it covered for atleast 2 hours.
6. Wash the channa dal and pressure cook with a pinch of turmeric powder and add little water (it should just cover the dal. )
7. Pressure cook and keep it aside
8. Once the dal cools down, drain the excess water and grind it with cardamom powder
9. Pour half a cup of water to the jaggery, heat it and let it dissolve
10. Once the jaggery liquid starts boiling, add the ground dal and saute it. Make sure not to add water.
11. Shape the filling into small rounds
12. Mix the dough nicely
13. Take the dough less than the size of the filling and spread it nicely by adding ghee to a plastic cover.
14. Keep the filling in between, cover on all sides and spread it with your hands as far as possible.
15. Roast it on a tawa by adding ghee on both sides.