Obbattu (Holige)

Name: Obbattu (Holige)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Karnataka
Ingredients: 250 g maida or wheat flour; 150 g chana dal; 150 g Jaggery; 0.5 tsp cardamom powder; 0.25 tsp Turmeric; 3 tbsp oil; 4 tbsp Ghee; 2 tbsp rice flour; 150 ml Water

A soft flatbread stuffed with a sweet spiced filling of jaggery and split lentils or coconut, rolled paper-thin and cooked with ghee.

🇮🇳India· Karnataka

Prep: 40 min
Cook: 30 min
Total: 70 min
Servings: 8
Difficulty: Hard
Calories: 250 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Rolling surface
•Griddle (tawa)

Nutrition

Per serving, approximate

Calories: 250 kcal
fat: 9 g
carbs: 38 g
fibre: 3 g
protein: 6 g
calories: 250 kcal

Instructions

1
Knead the flour with oil, turmeric and water into a very soft, stretchy dough. Cover in oil and rest for at least 4 hours.
2
Cook the chana dal (split chickpeas) until completely soft. Drain it well and mash it thoroughly.
3
Heat the mashed dal with jaggery in a pan, stirring until it forms a dry, non-sticky ball. Stir in cardamom powder.
4
Let the filling cool completely. Shape it into small balls, slightly smaller than the dough portions.
5
Flatten a piece of dough in your hand. Place a filling ball inside and pinch the edges closed to seal it completely.
6
Dust with rice flour and gently pat the ball flat. Carefully roll it into a thin round without tearing the dough.
7
Cook on a hot griddle with a little ghee (clarified butter) on each side until light golden-brown spots appear.
8
Serve warm or at room temperature. Drizzle extra ghee over the top.