When you imagine Ugadi, Diwali, and Gudi Padwa, obbattu is one of the first few dishes that you associate with the festive spread. Loaded with ghee and jaggery-rich filling, this traditional flatbread is a must-try for people of all age groups.
Obbattu in Karnataka, puran poli in Maharashtra, puran puri in Gujarat, bobbatlu in Andhra Pradesh, and boli in Tamil Nadu – one dish has many names, but it continues to grace festive spreads across India. In the Deccan region, it is not just a dessert, but symbolises a cultural legacy that is hundreds of years old. It is one of the few dishes that speaks a lot about history and helps historians study the culinary past when Kings and Emperors ruled the territories of the Indian Subcontinent.
The preparation of sweet stuffed flatbread can be traced to the 12th century, especially in South India. Sanskrit encyclopedia Manasōllāsa, written by King Someshvara III of the Western Chalukya dynasty, includes recipes of several traditional dishes, including Obbattu. The 14th-century Telugu encyclopedia Manucharitra, by Allasani Peddanna, has a guide to prepare bakshyam, a close cousin of the Kannada dish. The historic record makes one thing clear – this recipe in question is older
Read MoreSoak chana dal for a couple of hours, and it will turn soft in time.
Drain the excess water and pressure cook the lentil with water, salt, turmeric, and oil.
After two whistles, turn off the heat, and let the blend cool off.
Grind the ingredients into a smooth paste and cook it later in a heavy-bottomed pan with jaggery. The blend will become sweet as the jaggery will melt.
Continue cooking this mixture until it leaves the pan. Unless the blend has thickened, you won’t be able to stuff it inside the dough.
Add salt and turmeric to maida. Knead a soft dough using some water. The dough should be sticky now, and to make it soft, add ghee.
Keep kneading the dough until it is soft, spongy, and non-sticky. Pour oil over it and keep it aside for a couple of hours to make it stretchy.
Divide the dough into small balls and roll them into small discs.
Add the lentil mixture in the middle and seal it from all sides. Press and roll it gently into a thin disc.
Spread the disc over a hot griddle and cook the base until it can be flipped.
Brush it with ghee and cook both sides until the disc is brown and slightly crispy. Serve and enjoy with coconut milk and mango rasayana.
Obbattu is a stuffed flatbread made with all-purpose flour, lentil and jaggery stuffing, and flavouring of cardamoms.
Obbattu is enjoyed with coconut milk, ghee, and mango rasayana. This combo is your gateway to gastronomic heaven.
Yes, you can free obbattu, but after cooking, add parchment paper between two flatbreads.
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