Obbattu (Holige)ಒಬ್ಬಟ್ಟು / ಹೋಳಿಗೆ
Video: Hebbars Kitchen (YouTube)
Obbattu is Karnataka's most beloved festive sweet — a paper-thin outer layer of maida dough folded around a fragrant filling of cooked chana dal and jaggery. Known as holige in parts of Karnataka and puran poli across Maharashtra, this version follows the classic Kannada style: dough stretched over an oiled surface rather than rolled with dry flour, giving it a gossamer quality that defines the older method. Made during Ugadi and Gudi Padwa, it is just as welcome at an ordinary evening when something warm and sweet is wanted.
📍 Make it in Plano
This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.
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Ingredients
- ▪maida (all-purpose flour)2 cups
- ▪turmeric powder (haldi / haladi)¼ tsp
- ▪salt¼ tsp
- ▪neutral oil (sunflower or refined coconut)4 tbsp + more for oiling
- For the sweet stuffing (obbattu hannina purnima)
- ▪chana dal (kadalebele / split Bengal gram)1 cup
- ▪grated jaggery (bella)1 cup, packed
- ▪fresh grated coconut (or frozen, thawed)2 tbsp
- ▪green cardamom (elakki), husked and ground4 pods
- ▪ghee (tuppa), for cooking and serving2–3 tbsp
- Jaggery: Brown sugar works in a pinch — use ¾ cup (it is sweeter). Coconut sugar is an excellent alternative and adds a pleasant depth without overpowering the cardamom.
- Fresh coconut: Use store-bought frozen grated coconut (available at most South Asian grocers in the US, UK, Canada, and Australia — thaw and squeeze out excess moisture) or fine desiccated coconut rehydrated in 1 tsp warm water.
- Chana dal: Split yellow peas (from West Indian or South Asian grocers in the diaspora) are an acceptable substitute. Cook the same way; the texture is slightly denser but the sweetness holds well.
Method
- 1Make the dough: In a bowl, mix maida, salt, and turmeric. Add 3–4 tbsp oil and rub in well until the mixture looks sandy. Gradually add about ¾ cup water, kneading to a very soft, slightly sticky dough — softer than chapati dough. Pour 1 tbsp oil over the surface, cover with a damp cloth, and rest for at least 1 hour (2 hours gives better stretch).
- 2Make the stuffing: Rinse chana dal, soak 30 minutes, drain. Pressure-cook with just enough water to cover for 3–4 whistles until very soft. Drain any excess water thoroughly through a sieve.
- 3Transfer cooked dal to a wide pan over medium heat. Add jaggery and stir continuously until it melts and the mixture tightens into a thick mass that pulls cleanly from the pan, about 8–10 minutes. Stir in coconut and cardamom, mix well, and cool completely. Divide into 8 equal balls.
- 4Divide the rested dough into 8 equal balls. On a well-oiled flat surface (or an oil-greased banana leaf), use oiled fingers to pat one dough ball into a flat circle. Place a filling ball in the centre, draw the dough edges up and over to enclose fully, and press the seam shut tightly.
- 5Using an oiled palm or a greased rolling pin, gently flatten and stretch the stuffed ball into a thin round 15–18 cm across. Work slowly from the centre outward — the dough should be thin enough to see the filling colour through it but not tear.
- 6Heat a tawa on medium. Place the obbattu on the dry tawa and cook 1 minute until small bubbles form. Flip, drizzle ½ tsp ghee around the edges, cook 1–2 minutes until golden patches appear. Flip once more, press gently with a folded cloth, cook 30 seconds. Both sides should have golden-brown specks.
- 7Serve warm with extra ghee on top. Leftovers keep at room temperature for a day or refrigerated for three days; reheat on a warm tawa for 1–2 minutes.
A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.