Bobbatalu (Obbattu)

by foodsavory


Ugadi is the festival which marks the beginning of a new year and is celebrated with festive fervor in the states of Karnataka and ObbattuAndhra Pradesh. It welcomes the new beginning with nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.

Ugadi special menu includes Ugadi Pachadi, Mamidikaya Pulihora (Raw Mango Rice) , Mamidikaya Pappu (Mango Dal), Bottle gourd Kheer, Bobbatalu (obbattu) ,Obbattu saaru etc.

Bobbatalu (Obbattu)
Obbatu, Holige, Puran poli or Bobbatalu, call it by any name, this dessert is another must have dish for Ugadi.


Maida (Refined flour) – 1- 1 1/2 cups

Channa Dal – 1 cup

Jaggery (grated)-1 cup

Rava (Sooji) – 2 tsp

Cardomom powder – 1 tsp

Refined oil – 1 tsp

Turmeric powder- a pinch

Salt – a pinch




Method of preparation

Pressure cook channa dal.

Drain the water. (Preserve this water for making Bobbatu rasam)

Add jaggery to the cooked chana dal and cook it in simmer for around 10 minutes.

Once its cooled, grind the chana dal-jaggery mixture without water.

Add the cardamom powder to this mixture and mix it well with hand to get a soft texture.

Make soft dough by kneading together Maida, rava, water, oil, turmeric powder and salt.

Cover the dough with a moist cloth and let it rest for an hour.

Make balls of medium size from this dough and flatten them with hand greased with oil.

Place a ball of the chana dal-jaggery mixture on this and cover it with the dough.

Take a plastic paper and smear it with some oil.

Place the above ball on this paper and roll it like a chapathi.

Heat a flat tawa and cook the obbattus on both sides until golden brown.


The obbattus are ready to be served. Serve them hot with ghee!!!

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