bobbatlu recipe | obbattu recipe | holige recipe | how to make bobbatlu

bobbatlu or holige or obbattu are sweet flat breads made with chana dal stuffing or tuvar dal stuffing. this bobbatlu recipe is one of the best bobbatlu made with a spiced chana dal stuffing. 
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5 from 2 votes

bobbatlu recipe with step by step photos and video – bobbatlu or obbattu or holige is one of the sweets that is made during festivals like ugadiganesh chaturthi and gudi padwa. these are delicious flat breads stuffed with the sweet aromatic stuffing of chana dal or toor dal.

bobbatlu recipe, obbattu recipe, holige recipe

in telugu language, these flat breads are known as bobbatlu or bobbatu. in kannada language, they are called holige or obbattu. in marathi language these are called as puran poli.

generally maida (all purpose flour) is used to make the outer covering, which helps in making thin bobbatlu or puran poli. in this recipe i have used half-half of all purpose flour (maida) and whole wheat flour. this recipe is different from the puran poli recipe i had shared earlier.

one of the best bobbatlu is made by my aunt. when she had visited us, she had made bobbatlu for us and also gave me many tips. some of her tips i am mentioning below:

tips for making best bobbatlu or holige recipe

  1. the dough has to be kneaded very well. it should be like elastic.
  2. for rolling use rice flour as it helps in rolling evenly and thin without breaking the bobbatlu.
  3. some sooji (rava) can be added to the dough.
  4. the more oil in the dough, the better is the texture of the bobbatlu dough.
  5. chana dal has to be cooked well and ground well. if there are specks of chana dal in the ground stuffing, then the bobbatlu can break while rolling.
  6. instead of chana dal, you can also use tuvar dal.
  7. also if the chana dal are slightly under cooked, then the jaggery becomes hard when the mixture is cooked.
  8. do not over cook or brown the bobbatlu too much as then they become dense and hard.
  9. according to my aunt, its best to have puran yantra. if you do not have puran yantra, then the next best option is a grinder. if you make bobbatlu often, then consider buying a puran yantra.

this recipe gives you one of the best bobbatlu. also do note that preparing bobbatlu take a lot of time. so do plan and organize your time and activities before making them.

if you are looking for more diwali sweets then do check:

bobbatlu recipe

Author:Dassana Amit
Prep Time:1 hour
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Course:sweets
Cuisine:indian
Servings (change the number to scale):10 obbattu
5 from 2 votes
puran poli recipe
bobbatlu or holige or obbattu are sweet flat breads made with chana dal stuffing or tuvar dal stuffing. this bobbatlu recipe is one of the best bobbatlu made with a spiced chana dal stuffing. 

INGREDIENTS FOR bobbatlu recipe

(1 CUP = 250 ML)

for obbattu (bobbatlu) dough

  • 1 cup whole wheat flour (atta)
  • 1 cup all purpose flour (maida)
  • 4 to 5 tablespoons oil OR ¼ cup oil or ghee
  • ½ teaspoon salt
  • ¼ teaspoon turmeric powder (haldi)
  • water as required
  • ghee or oil for roasting

for obbattu (bobbatlu) stuffing

  • 1 cup chana dal OR 195 grams chana dal (split and husked bengal gram)
  • 2.5 cups water for pressure cooking
  • 1 cup jaggery OR 160 to 165 grams jaggery
  • ½ teaspoon green cardamom seeds OR cardamom powder (elaichi powder)
  • ¼ teaspoon nutmeg powder (jaiphal powder) - OPTIONAL

HOW TO MAKE bobbatlu recipe

making obbattu (bobbatlu) dough

  • in a sieve, take 1 cup whole wheat flour, 1 cup all purpose flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.
  • sift and keep aside.
  • add about ⅓ cup water and knead lightly. do add water as required.
  • then add 5 tablespoons oil and continue to knead.
  • knead till all the oil is absorbed. basically you will have to knead for about 7 to 8 minutes till all the oil is absorbed and the dough becomes very soft and pliable. do add more water if required.
  • the obbattu dough should be kneaded very well to get a smooth, soft and elastic consistency.
  • cover and keep aside. let dough rest for 30 minutes.

making obbattu stuffing

  • rinse and then take 1 cup chana dal in a pressure cooker. if you want you can even soak chana dal for 1 hour.
  • then add 2.5 cups water. pressure cook for 6 to 7 whistles on medium flame.
  • when the pressure settles down, open the lid of the cooker and check if the chana dal is cooked well. take a few chana dals and mash it with your fingers. they should get mashed easily. do take care as the dal is very hot.
  • strain the chana dal and let it cool or become warm. use the strained water for making rasam or katachi amti. you can also knead atta with this water or add it to gravies or dals.
  • then add the chana dal in a grinder jar.
  • add 1 cup jaggery, ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.
  • grind to a smooth consistency. if you are unable to grind, then you can add 2 to 3 tablespoons or more water. grind at intervals. grind, then scrape the jar and grind again. the entire chana dal mixture should have a smooth texture. no chana dal should be visible in the stuffing. otherwise while rolling, the obbattu breaks. so do make sure to cook the chana dal well.
  • heat 1 tablespoon ghee in a pan.
  • add the ground chana dal+jaggery mixture.
  • on a low flame stirring non-stop cook the mixture till it starts to leave the edges of the pan.
  • then switch off the flame and keep aside. let the stuffing mixture cool down.
  • make medium sized balls from the mixture and keep aside. cover them so that they do not dry out.

stuffing and rolling obbattu or bobbatlu

  • pinch a medium sized ball from the dough. gently flatten it with your fingers. you can also use the rolling pin and flatten it.
  • place the chana dal stuffing ball in the flattened dough.
  • bring together the edges and press them at the center.
  • then flatten the center and gently roll the stuffed dough ball between your palms. to see the method of stuffing and sealing, do check the video embedded above. stuff the dough balls this way and keep covered with a kitchen napkin, so that they do not dry out.
  • place the stuffed dough ball on rolling board and sprinkle some rice flour. instead of rice flour you can also use all purpose flour (maida).
  • gently roll to a large obbattu. add flour as required while rolling.

cooking obbattu or bobbatlu or holige

  • heat a tawa. sprinkle some flour on the tawa and it should get golden (wipe off this flour). then gently place the obbattu on the tawa.
  • roast till one side is golden and then flip.
  • spread some ghee or oil on this side. you can skip adding ghee or oil if you want.
  • flip again and roast the second side till golden.
  • spread some ghee or oil on this side too.
  • fold and then serve obbattu. or you can just lift them and place them in a roti basket, so that the obbattu remain warm.
  • serve obbattu with milk or ghee by side. or you can just have them plain.

RECIPE VIDEO

RECIPE TIPS

  • you can use oil instead of ghee while roasting. 
  • instead of chana dal, you can use tuvar dal (arhar dal). 
  • some coconut can also be added in the stuffing. 
  • instead of jaggery you can use sugar. 
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how to make holige or obbattu or bobbatlu recipe

a) preparing outer dough for bobbatlu

1. in a sieve, take 1 cup whole wheat flour, 1 cup all purpose flour (maida), ¼ teaspoon turmeric powder and ½ teaspoon salt.

holige or puran poli recipe

2. sift and keep aside.

holige or puran poli recipe

3. add about ⅓  cup water.

holige or puran poli recipe

4. knead lightly. do add water as required.

holige recipe

5. then add 5 tablespoons oil and continue to knead.

puran poli bobbatlu holige recipe

6. knead till all the oil is absorbed. basically you will have to knead for about 7 to 8 minutes till all the oil is absorbed and the dough becomes very soft and pliable. do add more water if required.

puran poli bobbatlu holige recipe

7. the dough should be kneaded very well to get a smooth, soft and elastic consistency.

puran poli bobbatlu holige recipe

8. cover and keep aside. let dough rest for 30 minutes. you can spread some oil all over the dough also.

puran poli bobbatlu holige recipe

making sweet stuffing for obbattu or bobbatlu

1. when the dough is resting, you can start with the bobbatlu stuffing. rinse and then take 1 cup chana dal in a pressure cooker. if you want you can even soak chana dal for an hour. also add 2.5 cups water. you can also use toor dal (arhar dal, pigeon pea lentils) instead of chana dal.

chana dal for puran poli recipe

2. pressure cook for 6 to 7 whistles on medium flame.

making bobbatlu recipe

3. when the pressure settles down, open the lid of the cooker and check if the chana dal is cooked well. take a few chana dals and mash it with your fingers. they should get mashed easily. do take care as the dal is very hot.

chana dal for puran poli recipe

4. strain the chana dal and let it cool or become warm. use the strained water for making rasam or katachi amti. you can also knead atta with this water or add it to gravies or dals.

chana dal for making bobbatlu recipe

5. then add the chana dal in a grinder jar.

chana dal for making bobbatlu recipe

6. add 1 cup jaggery. i have used organic jaggery and hence not dissolved in water and then strained it. add ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder.

making bobbatlu recipe

7. grind to a smooth consistency. if you are unable to grind, then you can add 2 to 3 tablespoons or more water. grind at intervals. grind, then scrape the jar and grind again. the entire chana dal mixture should have a smooth texture. no whole or part chana dal should be visible in the ground mixture. otherwise while rolling, the bobbatlu breaks. so do make sure to cook the chana dal well.

making bobbatlu recipe

8. heat 1 tablespoon ghee in a pan.

making holige recipe

9. add the ground chana dal+jaggery mixture.

making holige recipe

10. on a low flame stirring non stop, cook the mixture till it starts to leave the edges of the pan.

making holige recipe

11. then switch off the flame and keep aside. let the stuffing mixture cool down.

making holige recipe

12. make medium sized balls from the mixture and keep aside. cover them so that they do not dry out.

making holige recipe

stuffing and rolling obbattu or holige

1. pinch a medium sized ball from the dough.

making puran poli recipe

2. gently flatten it with your fingers. you can also use the rolling pin (belan) and flatten it.

making puran poli recipe

3. place the chana dal stuffing ball in the flattened dough.

making puran poli recipe

4. then start bring together the edges.

making puran poli recipe

5. press the edges at the center.

making puran poli recipe

6. then flatten the center and gently roll the stuffed dough ball between your palms. to see the method of stuffing and sealing, do check the video embedded above.

making puran poli recipe

7. stuff the dough balls this way and keep covered with a kitchen napkin, so that they do not dry out.

making puran poli recipe

8. place the stuffed dough ball on rolling board and sprinkle some rice flour. instead of rice flour you can also use all purpose flour.

making puran poli recipe

9. gently roll to a large bobbatlu. add rice flour as required while rolling.

preparing puran poli recipe

cooking bobbatlu or holige

1. heat a tawa. sprinkle some flour on the tawa and it should get golden (wipe off this flour). then gently place the bobbatlu or holige on the tawa.

preparing puran poli recipe

2. roast the holige till one side is golden and then flip.

preparing puran poli recipe

3. spread some ghee or oil on this side. you can skip adding ghee or oil if you want.

preparing puran poli recipe

4. flip again and roast the second side of holige till golden.

preparing puran poli recipe

5. spread some ghee or oil on this side too.

preparing puran poli recipe

6. fold and then serve bobbatlu. or you can just lift them and place them in a roti basket, so that the bobbatlu remain warm. serve bobbatlu or holige with milk or ghee by side. or you can just have them plain.

puran poli bobbatlu holige recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  1. I love obittu with KAYIHAALU but I m looking for dat recipe.. pls upload if u know.. I had only once at my friend’s house in my childhood.. 🙁

  2. Ma’am thanks for your blog! However the Puran turned out soggy after grinding. Later I added some rice flour to make it thick and then continued the way you suggested. They turned out real good. Any idea why the puran turned soggy? Mistake with jaggery or channa dal?

    • okay. if the puran is cooked more, then the sogginess will go away. it needs to be cooked till it starts to leave the sides of the pan. i think its due to the chana dal being overcooked. but your idea of adding rice flour was a good one.

  3. Ma’am, your blog is so good that I think you deserve a great respect for all your work here. You are very articulative and comprehensive about your recipes. You are just great. I pray for your good health and long life!

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